Foodie Friday: Quick and Easy Chicken Marsala

southernfood.about.com

After spending a week eating random leftovers and Lean Cuisines while Mr. JC was away in Aspen snowboarding with his buddies, I was craving a real meal. I never bother cooking a legitimate meal when I’m the only one home; if I lived by myself, I would lead a very unhealthy lifestyle!

He came home in the middle of last weekend’s horrific rain storm. The bad weather was a great reason to stay in and cook, so I dug around in my recipe folder for something we haven’t eaten in a long time. In fact, it was so long since the last time we made Chicken Marsala that the Marsala wine had fermented – and not in a good way! A fresh bottle of cooking wine, some no-yolk egg noodles, and a side of green beans made this dish very tasty. For dessert I whipped up Domestic Adventure’s yummy brownies. Both dinner and dessert were fast and easy to make – just the way I like it!

Ingredients:

• 4 boneless chicken breast halves without skin
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil, dried
• 3 tablespoons butter or margarine
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
• 1/2 cup Marsala wine

Preparation:

Pound chicken to 1/4″ thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.

Original recipe is here.

Have a great weekend!