Tuesday
October
28, 2008

Almost Chicken Marsala

4 Comments  |  Main Dishes, Poultry

Almost Chicken Marsala

Don’t be fooled. The practically non-existent prep (if you bought sliced mushrooms, that is), doesn’t make this a quick meal. By any means. We fooled ourselves into thinking this would be quick when I got out the cutting board to start prepping and only had to chop some onion and parsley.

“Woah!” I thought. This is freakin’ easy! Taylor… this would be a great meal to make when we really don’t feel…

Cut to 45 minutes later… when we finally sat down to eat. Definitely not quick. Very good, but not quick. Or, maybe it is quicker than some things we’ve made, but it doesn’t feel that way when you thought you would be eating 40 minutes ago.

I call it “Almost” Chicken Marsala because, well, we forgot the Marsala. Oops. So we opened the only bottle of wine we had, some Shiraz or something (us=not wine experts). Our variation, then, must be known as Chicken Shiraz (doesn’t quite have the same ring as marsala, does it?).

Chicken Marsala

Makes 6 servings. Recipe from Epicurious.

Ingredients
3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

Directions
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Leave a Comment
Print Recipe Print Recipe  
Share Share
  1. ashley
    October 28, 2008
    #1 | Reply

    i hate it when a recipe unexpectedly takes wayyy longer than you anticipated, especially on a weeknight. it looks fabulous though!

  2. patsyk
    October 28, 2008
    #2 | Reply

    It looks wonderful – even if it took longer than you thought it would.

  3. Andrea
    October 28, 2008
    #3 | Reply

    Hey you two, I’ve given you an award. Go here to see it: http://cooking-books.blogspot.com/2008/10/she-likes-me.html

  4. Sophie
    October 29, 2008
    #4 | Reply

    I’ve had that happen with “quick” recipes I find, too. But sometimes it ends up being more fun that way, that is, if I don’t pass-out from hunger during the cooking part :).

Have Something to Say? / Leave a Comment

Get a Gravatar. Images displayed next to your comment are called Gravatars. If you'd like to have your own personal image appear next to your comments, please visit www.gravatar.com and create an account. Your gravatar follows you from site to site appearing beside your name when you do things like comment or post on a blog.