One Handed Chicken Marsala
I had all my ingredients ready to go for Chicken Marsala but instead, sliced my middle finger on a bowl that I whacked against the cabinet.
The broken edge of china sliced right thru my poor little finger.
I cried and bled and decided not to have stitches, but to make a tight tourniquet out of paper towels instead.
My husband would prepare the dinner that night.
Or so he tried.
The control freak that I am, could not take watching him measure salt and trim the imaginary fat on the chicken breasts. So I took over, one handed.
Get out of my way! I can do it!
I managed to make the dinner, one handed, presentation a bit sloppy, but it tasted even better for some reason!
My husband did the dishes.
I have always loved this dish. It is simple, yet nice enough to serve company.
Chicken in Marsala Cream Sauce:
4 medium size boneless chicken breasts
1 lb. white mushrooms, sliced thin
1 cup of Marsala wine
2 tablespoons butter
1 tbsp olive oil
1/4 cup of half & half
flour for dredging
salt & pepper
Fresh parsley for garnish
In a dish, add flour, and season w/ salt & pepper.
Dredge your chicken breasts in the flour on both sides, and shake off excess.
Melt 2 tbsp. butter in a large heavy skillet w/ some olive oil.
Add your chicken to the hot pan, and cook without disturbing for about 6-8 minutes.
Flip chicken (make sure it is getting a nice crust) with tongs, and add mushrooms to the same skillet. You may need to add a little more oil at this point.
Try not to give in to the urge to move the mushrooms or the chicken, they need to get nice and brown and form a crust.
Cook another 6 minutes until the chicken is cooked thru. Remove the mushrooms and chicken and transfer to a plate and cover w/ foil to keep warm.
To the skillet drippings, add 1 cup of Marsala wine and bring to a boil, turn down to a simmer and scrape up brown bits.
Add the cream or half & half and simmer another 2 minutes.
Season with salt & pepper.
Plate chicken breasts and pour sauce over. This time I sliced the breasts and put on a big platter and poured the Marsala cream sauce over with the mushrooms.
Garnish with fresh parsley and enjoy.
You can serve this over egg noodles and it would be delish!
Hope your finger heals quickly. Hi Henry.
As for the recipe, love it! It's fast, it's easy and has many of my favorite ingredients.
Last, but not least, I hope you heal quickly. Ouch! That's the hazards of working with sharp objects.
Your chicken marsala looks perfect. It really is one of the best simple dishes out there.
I'm in Japan and stumbled onto your blog while searching the web. Great job putting this together and some great looking recipes too! I'm going to try some right away. Thanks and keep it up!
I laugh at my hubby. When he's watching me do something and his hands are twitching. He keeps trying to take it away from me and to do it.
Between you and I, I love annoying him that way.
Love the photo of the chicken and mushrooms in the pan.