Chicken Marsala

I made chicken marsala for dinner tonight and it was delicious! The recipe came from my pink Better Homes and Gardens cookbook. It was pretty simple, but still took me forever to make (it usually takes me 2 to 3 times the amount of time the recipe suggests). I think I spent around an hour on it, but it can definitely be shortened to about half that time if you plan it correctly.

Ingredients:

1/4 cup all-purpose flour

4 skinless, boneless chicken breast halves

2 cups sliced fresh mushrooms

1/4 cup sliced green onions

3 tbs butter or margarine

1/2 cup chicken broth

1/2 cup Marsala (I got a small bottle of cooking wine from HEB for around 2 or 3 dollars)

Hot cooked pasta like capellini or linguine (optional)

Directions:

1. In a shallow bowl stir together flour, 1/8 tsp salt, 1/8 tsp black pepper. Place a chicken breast half between 2 pieces of plastic wrap and pound chicken with meat mallet until its about 1/4 inch thick (I don't own a meat mallet being a beginner cook and all so I used a hammer... Just be sure to pound gently and have a couple layers of wax paper between the hammer and the chicken.) Lightly coat chicken pieces on both sides with flour mixture; shake off excess.

2. In a 12-inch skillet cook mushrooms and green onions in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet. In the same skillet cook chicken in remaining 2 tablespoons butter for 5 to 6 minutes, turning to brown evenly.

3. Remove skillet from heat. Return mushrooms and green onions to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Transfer chicken to a serving platter. Spoon mushroom mixture over chicken. If desired, serve over pasta.

Lessons learned: Tenderized meat = goooood. Also, boiling the chicken and letting it simmer for two minutes was great. The flavoring was tasty and it really got soaked up by the chicken. I think next time, I'd serve this dish over rice or with potatoes because the noodles just didn't seem to fit to me. It'd also be good to eat it on a plate for easy maneuverability of your knife to cup up the amazing chicken.

Verdict: Delicious! I'm definitely going to be making this again. Joseph absolutely loved the chicken and has requested it already.