Chicken Marsala from Sandra

Chicken Marsala, 4/10/2019

Ingredients

Chicken:

·        1/2 cup all-purpose flour (plain flour)

·        ½ to 1 teaspoon salt (less if you use salted butter)

·        1 teaspoon garlic powder

·        1 tsp. onion powder

·        1/2 teaspoon black pepper

·        2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*

·        2 tablespoons olive oil, divided

·        4 tablespoons butter, divided

Marsala Sauce:

·        1 tablespoon butter as needed

·        8 ounces brown or Cremini mushrooms, sliced

·        4-5 cloves garlic, minced

·        3/4 cup dry Marsala wine  (Buy it in the vinegar aisle.)

·        1 1/4 cup low-sodium chicken broth (or stock)

·        3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**

·        2 tablespoons fresh chopped parsley  (I used dried)

Instructions

1.   Mix the flour, salt, garlic & onion powders and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

2.   Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. 

Repeat the same with the remaining 2 chicken breasts.

3.   In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and saute for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

4.   Add the garlic and cook until fragrant, about 1 minute. (I used bottled roasted garlic.)

5.   Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).  (You can use some of the flour mixture left from dredging and some broth or water to make a past to further thicken sauce, if desired.

6.   Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

7.   Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

GREEN BEANS:  Wash & trim fresh green beans. Heat sesame or vegetable oil & some butter in a pan until butter is melted and pan is hot.  Sauté chopped onions until starting to be clear.  Add beans and stir fry. When tender-crisp, add minced garlic & stir to combine.  (If desired, add a little water and cover to steam—The beans cook faster.) When beans are desired doneness, add just a little teriachi sauce and stir.  I used the brand that has sesame seeds. This is really a Chinese dish, but we’re not fussy with semantics.