Comfort Food: Chicken Marsala

There has been a definite shift, in recent years, in how often we eat out. At the beginning of our relationship, Steve and I ate at a restaurant at least 4 nights a week. Sometimes five. Once we moved in together and settled into a more domestic routine, we scaled the number of times we physically went to a restaurant, but we just substituted with getting take-out. My, how things have changed! While we do still do eat out/order in on occasion, it's now more like once every three months. If that. And then because it's somebody's birthday.

In our "eating out" days, one of our default places to go was The Olive Garden. I never really could wrap my mind around paying $12 for a plate of pasta that would take me 5 minutes and a fraction of the cost to make at home, but Steve was a really big fan. One of our first tasks was to try to recreate, at home, the restaurant dishes that we loved so that we didn't feel like we were missing out. It made the transition to homecooking easier. This Chicken Marsala dish is one of the first things that we came up with and it has been in regular rotation ever since. It was also our first "company dish"...a stand-by that we knew was reliable and yummy enough to serve to guests. We've tweaked it a little bit over the years, mostly by drastically reducing the portion of meat, and it's still one of our number one go-to's.

Chicken Marsala

1 skin-on chicken breast half
1/3 C. chopped green onions
1 1/2 C. sliced fresh white button mushrooms
1-2 spring garlic (or 2 cloves), minced
1 C. Marsala wine
1 C. heavy cream
Splash of milk
Zest of one lemon
Salt and pepper to taste
 1 C. Flour and 1/2 TBS. or so of garlic powder for dredging
Fettuccine for serving

First, bring a pot of salted water to a boil and cook your fettuccine according to the package directions.

While that's going, cut the chicken breast half, in half (Or, a quarter of a breast per person). Place on cutting board, cover in parchment paper (or you could use plastic wrap) and pound until about 1/4 in. thick. Lightly season the meat with salt and pepper.
On a plate or in a shallow dish mix the flour and garlic powder and dredge the chicken pieces in it. I somewhat manhandle the meat so that I can get flour in all the nooks and crannies (I like a lot of crispy crust!)
In a large skillet, heat the fat of your choice and cook the chicken completely (about 5 minutes on each side).
Remove chicken from pan and cover to keep warm.

Add more fat, if necessary, to the pan and saute the green onion, garlic, and mushrooms until soft.
Add the Marsala wine and bring to a boil.
Boil for about 4 minutes and season with salt, pepper, and lemon zest.
Stir in the cream and milk and heat until just warmed through (about 5 minutes).

Serve fettuccine with a couple of scoops of the Marsala mushroom sauce and the chicken. This makes enough for Steve and I for dinner, plus enough left over for me to eat for lunch the next day (about 2 1/2 servings).

3 comments:

  1. Awesome Recipe! I'll have to try this one.

    ReplyDelete
  2. YUM! Trying the stroganoff from last week tonight! :)

    ReplyDelete