One of DH’s Favorite Dishes

My American-Italian husband loves this dish.

chicken marsala

Now that we are no longer banning all of the really tasty foods (such as pasta, potatoes, bread) from our home, I decided to make it for him. I feel like I haven’t cooked anything GOOD is ages. While I as in the supermarket down the road a piece, all the folk that work there kept asking me if we had been on vacation in Hawaii again. I didn’t want to say that I like the green grocer farther down the trail, and pretty much that’s all we’ve eaten.

Chicken Marsala dalla mia Cucina

4 boneless-skinless Chicken thighs (or breasts)

¼ C Flour

½ tsp Salt

1 tsp Pepper

10 oz sliced Crimini Mushroom

½ small Onion, diced fine

1 Garlic clove, minced

¾ C dry Marsala Wine

1 ¼ C Chicken broth

2 Tbsp Butter

2 Tbsp Olive Oil

In a large pan heat EVOO, sauté mushrooms until brown, remove to a bowl. Add more oil if needed along with a little butter for flavor and sweat onions until just translucent; add garlic & sauté until fragrant, transfer to the bowl with the mushrooms. Toss the chicken in flour, combined with the salt & pepper.  Shake off any excess flour and add more oil to the pan; brown the chicken for about 3 minutes per side; transfer to another plate. Add wine and scarp up all brown bits stuck to the bottom of the pan, then pour in broth; add back onions and mushrooms to the pan and bring to a bubble. Swirl in 2 Tbsp of butter and reduce for a few minutes; add back in the chicken and simmer for about 5 minutes until sauce thickens further. Serve over pasta or polenta, also nice with roasted potatoes. (I made Rosemary Potatoes, very delicious with the Marsala sauce)

I also made Peas (frozen) with Prosciutto. Very simple, brown a handful of chopped Prosciutto in some Olive Oil; add your peas, about 1/2 to 3/4 cup per person, along with a good splash (maybe a ¼ cup) of chicken broth. Cover and heat the peas through, serve.

This hit all the notes for me.



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