For many of us who visit Smitten Kitchen's blog, there's always something interesting to look at and the recipes are both accessible and delicious. The Chicken Marsala dish was all of the above. It's not fussy to make, generally ingredients that we have in our cupboards and the taste is impressive. The other quality thing that I liked about this dish is that if you have leftovers, warming them up the next day doesn't seem to take away from the flavour.
3 whole boneless chicken breasts with skin (about 2 1/2 lbs), halved
1 1/2 Tbsp olive oil
3 1/2 Tbsp unsalted butter, divided 1 1/2 and 2 T
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup dry Marsala wine
1 cup chicken broth
2 Tbsp minced fresh parsley leaves
1. Pat chicken dry and season with salt and pepper (I didn't use salt and found it was fine without it).
2. In a large heavy skillet heat oil and 1 1/2 Tbsp butter over moderately high heat unti hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
3. Discard all but 1 Tbsp fat from skillet and saute onion and mushrooms, stirring occasionallly until liquid mushrooms give off is evaporated.
4. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
5. 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 tons to a platter.
6. Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
7. Remove skillet from heat and stir in remaining 2 Tbsp butter and salt and pepper to taste, stirring until butter is just incorporated.
8. Spoon mushroom sauce around chicken and sprinkle with parsley.
The bonus of this dish is that it can be an everyday meal or a company meal. I doubt very much you'll hear a single complaint.
We've just heard from Christine Cushing. She's finished tallying the results of submissions for Tried Tested and True Two. We'll have the top 3 winners for you in the next day or so!!!!!