Ack! Many things have conspired and transpired since I first planned to publish this post. But now, I’m back (sing with me: “to let you know, I can really shake ’em down… DO YOU LOVE ME?” ) Okok– you might not love my lyrical references, but you will love my Chicken Marsala!
Within a span of about 7-10 days, I made 2 large pots of chili, “won” 3rd place in an unofficial chili cook-off (there were only 5 entries, so maybe I shouldn’t even mention this), entered an official neighbourhood chili cookoff (didn’t place), AND on separate occasions, wooed my friend K, and my beau T with the following Chicken Marsala recipe. And that doesn’t even include all of the conspiring and transpiring that prevented me from posting this 2 weeks ago!
Wednesday (October 20) I had a “date” with my friend K — complete with wine and dollar store battery-operated candles. The second go-round was because I made T a piece of chicken (Chicken Marsala is one of his favourite dishes. The first year we dated, every time we’d try to decide what to have for dinner he’d say, “I know! I’ll make Chicken Marsala!”), and then I ate it the next day for lunch. (There was nothing else in the house to eat!) I promised him that since I ate his chicken, I’d make it again for him that weekend. And so I did. And it came out just as superbly perfect as the first time.
-1/4 cup whole-wheat flour
-1 tablespoon seasoning (recipe follows)
-2 boneless, skinless chicken breasts, pounded “paillard” (1/4-inch thick)
-1 tablespoon olive oil
-4 tablespoons butter
-2-3 cups sliced mushrooms
-3/4 cup Marsala wine
-1 cup chicken stock (I didn’t want to waste part of a 14oz can of broth, so I used 1 cube bullion + 1 cup water instead)
-Salt and freshly ground black pepper
-2 tablespoons herbed or plain goatcheese
Seasoning (adapted from Emeril’s “Essence” recipe)
-2 1/2 teaspoons paprika
-2 teaspoons salt
-2 teaspoons garlic powder
-1 teaspoon black pepper
-1 teaspoon onion powder
-1 teaspoon cayenne pepper
– 1 teaspoon dried oregano
-1 teaspoon dried thyme
(This makes quite a bit less than Emeril’s called-for quantity, but still more than you’ll need for the chicken. Combine all ingredients and store in an airtight jar for next time.)
In a shallow bowl or plate combine flour and 1 tablespoon of seasoning; stir with a fork to combine thoroughly. Quickly dredge the chicken breasts in the seasoned flour mixture; shake to remove any excess flour.
Heat oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of butter and cook the chicken breasts until golden brown on both sides, (about 3 minutes on each side). Transfer chicken to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges. Add the Marsala and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the wine/stock has thickened slightly.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the wine/stock has thickened, (about 5 to 6 minutes).
Remove from heat, top chicken with mushrooms, a tablespoon of goat cheese, and serve!
Recipe Source: adpated from Emeril at foodnetwork.com