This is the last of the recipes from the cooking extravaganza that my friend Jen and I had a few weeks ago. I’ve always wanted to try chicken marsala, so I was really excited when I saw that this was on the menu. I love cooking with boneless skinless chicken breasts because they’re so easy to cook with and I always have them on hand. However, sometimes it’s hard to find new and exciting ways to cook them and I get bored really easily with the same old chicken dishes.
Jen was in charge of pounding the chicken breasts.
I really liked that this recipe was super simple. You could definitely pull off this dish from start to finish in 30 minutes, easy, which makes it perfect for a weekday meal. And even though you use very few ingredients, you still get a really nice, rich flavor in the end.
There are a few different ways to pound out the chicken breasts for this recipe, but my favorite is to use plastic wrap. Place a piece of plastic wrap (about a foot long) on the counter, and then place one chicken breast in the middle. Cover the piece of chicken with another piece of plastic wrap. Using a meat mallet or a heavy-bottomed cup, whack the chicken until it’s about 1/2 inch thick. This way it keeps the counter and your hands relatively clean, and it makes for a really easy clean up — just fold the plastic wrap over so the part the chicken touched is on the inside, and throw away!
Adapted from: AllRecipes.com
Makes: 4 servings (1 chicken breasts each)
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried oregano
4 boneless skinless chicken breasts, pounded to about 1/2 inch thickness
8 tbsp. olive oil, divided
8 tbsp. butter, divided
1 c. sliced mushrooms
1 c. Marsala wine
1/2 c. cooking sherry
1) In a shallow bowl or plate mix together the flour, salt, pepper and oregano. Dredge the chicken in the flour mixture, making sure it’s well coated. Shake slightly to remove some of the excess flour.
2) In a large skillet, heat 4 tbsp. butter and 4 tbsp. olive oil over medium heat. Once hot, place two of the chicken breasts in the pan and cook until lightly browned. Turn the chicken over and add the mushrooms.
3) Pour in the wine and cooking sherry. Cover the skillet and simmer for 10 minutes, turning once, until the chicken is cooked through and the juices run clear. Repeat with the remaining two chicken breasts.
Jen and her husband Frankie with their respective bowls of chicken (Jen likes mushrooms, Frankie doesn’t)
Aren’t they adorable?