Whew. You all blow me away.
I can’t begin to explain just how much your comments, emails and messages meant to me over the past week. I feel so supported by you and I really, really appreciate it.
*Oh, in case you have absolutely no idea what I’m talking about, you can check out my last post on my new career goal.
Among the amazing support and offers of encouragement many of you shared, there was also a concern as to whether I’ll keep posting recipes on the blog. So, to you, I have three simple words: Easy Chicken Marsala.
To give you an idea of just how easy this meal is to make, consider this: We are almost completely packed up and ready to move. Boxes are stacked to the ceiling in our office. We have been using disposable plates, cups and silverware for longer than I’d like to think about. I had exactly two pans, less than three spice jars, a random Ziploc bag with a cup of all-purpose flour, kosher salt, pepper and a handful of cooking spatulas in my kitchen.
And I was still able to easily make this for dinner the other night.
(And, yes, I am going
a little crazy waiting for our new home to close.)
Chicken Marsala is wonderfully simple and tasty. It gets a subtle sweetness from the Marsala wine, but it’s still quite savory and delicious. I like to serve it over bow-tie or egg noodles, but that’s just me.
Easy Chicken Marsala
1 lb. boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup all-purpose flour
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
1/2 tsp. herbes de Provence (can substitute dried oregano)
1 medium yellow onion, chopped
20 small cremini mushrooms, stems removed
1 clove garlic, minced
1 cup Marsala wine
1 cup chicken stock
2 tbsp. unsalted butter
Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly until approximately 1/4-inch thick. Once flattened, season both sides generously with kosher salt and ground black pepper. Cut into large chunks if preferred.
In a large bowl or large Ziploc bag, combine flour, salt, pepper and herbes de Provence.
Heat the oil on medium-high in a large skillet. Dredge the chicken cutlets in the seasoned flour, shaking off the excess. Fry the chicken for approximately 5 minutes on each side until golden, turning once and repeating with other side. Remove the chicken and set aside.
Add the chopped onion to the drippings in the pan and saute until sweating, about 2-3 minutes. Next, add the mushrooms and garlic and saute until they are nicely browned and their moisture has evaporated, about 5-8 minutes. Season with salt and pepper, to taste.
Pour the Marsala wine in the pan and boil down for 2-3 minutes to reduce. Add the chicken stock and simmer for a minute to reduce again. Stir in the butter and return the chicken to the pan, cooking 1-2 more minutes while the butter melts and the chicken heats through. Season with salt and pepper to taste, if necessary.
Serve over egg or bow-tie noodles, if desired.