Monday, March 21, 2011

Easy (and delicious) Chicken Marsala


I  had this the other night for dinner at my aunt's house and was so surprised by how easy and delicious it was. A meal I always thought was too time consuming for the middle of the week just turned into a staple that I will make often!  Here is what she did.....

Marguerite's Easy Chicken Marsala

4 large chicken breasts, halved
1 package fresh, sliced mushrooms
4 tablespoons olive oil
4 tablespoons butter
Flour
Emeril's Essence
salt 
pepper
1/4-1/2 cup marsala wine
Chicken broth
Put enough flour in a bag to coat all the chicken in a ziplock bag along with the Essence, salt and pepper.  
After rinsing the chicken and cutting each breast in half put them in the ziplock bag and coat with the flour mixture.  
Add 2 tablespoons of olive oil and 2 tablespoons of butter to a skillet and brown the chicken on both sides over medium high heat.  

Remove the chicken from the skillet and to the drippings add a little more butter and olive oil to deglaze the pan.  
Add wine and mushrooms and let simmer for about 5 minutes.  
Add chicken to the wine/mushroom mixture.  
Pour enough chicken broth in the pan to cover the chicken.  
Simmer over medium low heat for 20-30 minutes.

The children want to watch....the great Chihuahua Juggle of 2011!!!!




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