Wow! Easy-Peasy And On The Upper E-V-R Scale [Effort Versus Reward]
Meal fixing is much about scaling effort for the best results. I steered clear of Chicken Marsala thinking it was going to be too fussy for that wonderful flavor. Was I missing out! Enjoy this simple, powerful dish with some rice.
Turkey Breast Version
- chicken- 2 lbs., skinless, boneless breast or thighs
- flour- to dredge
- butter- 6 TBS.
- mushrooms- 6 oz., sliced
- salt & pepper
- marsala wine- dry, 1/2 cup
- chicken stock- 1/2 cup or other stock flavor
- corn starch- 2 tsp., mixed with 2 TBS. water or stock
- rosemary- 2 TBS., fresh, minced, or other fresh green herb
- Season the chicken aggressively with salt and pepper, then dredge in flour. Shake off excess flour.
- In a large skillet, melt the butter with medium-low heat. Add in the chicken in one layer and cook slowly, so as not to brown the butter. Sauté for 3 minutes or so and flip.
- Add the mushrooms, and rosemary, and continue to cook until chicken is done—about another 3-4 minutes.
- Remove just the chicken to a warm platter. Increase the heat and add the wine and stock then bring to a bare simmer.
- Pour in the corn starch slurry while stirring; until thickened—a minute or so.
- Add the chicken back in and cover with sauce to heat through.