I think everyone that reads this blog knows that I watch a lot of TV....specifically the Food Network. I idolize Ina Garten. I could watch cooking shows practically all day on any given Saturday. I remember when I sat in on Giada's Cookbook conversation gathering back in April, she mentioned that new cooks should start with "assembling". Find things to match together without the need to cook a great deal...(ie. taco salad, lasagna, cheeseburgers, pasta with sauce). Well last night I broke out of my "assembling" funk, and really cooked. I had 3 pieces of cookware on my stove, going at the exact same time.
My friend Erica gave me the idea to try a new recipe for dinner this week...Chicken Marsala. I am not afraid to try new recipes, especially if I know it will win me points with the boyfriend! This week I had to go outside of my normal grocery shopping list to pick up some ingredients. I didn't even know if Walmart Grocery sold Marsala Wine...but sure enough they had one brand to choose from. I wish I was as snazzy as the Pioneer Woman and documented my cooking last night, because it was unbelievable. The chicken turned out moist, the marsala wine sauce - to die for, and the bit of spaghetti made to compliment the chicken...al dente! Oh - I did microwave some steam fresh brocolli at the last minute before sitting down for dinner - I mean something had to be easy.
I was so proud of myself and gave myself a pat on the back. It was the great end to the day...knowing that I tried something new and dang it actually turned out! I even called my parents to tell them. Thanks Erica! - great idea, keep them coming!
Here is the recipe -
Chicken Marsala - Epicurious
Ingredients
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
Preparation
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer. ( i didn't put anything in the oven...to much work and too hot of a day to turn on the darn oven)
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
Serve chicken with sauce. If you want, boil some thin spaghetti to go along with the chicken. It is a great side!
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