Okay, you try to find something that rhymes with Marsala and makes sense. I meant my kids and husband, by the way.
Anyway, it was late Wednesday and I realized I had nothing, absolute bupkis, on the menu. I ran to the freezer and found some chicken breasts I’d used the food sealer to separate and tossed the package into the pool. Sadly, it’s already warm enough here to defrost this way in about 20 minutes without having to use the microwave. Or maybe I’m lucky, but I can’t be sure. I miss the seasons and I miss having a reason to wear sweats and fleece, but I like swimming and gardening already. Oops, sorry. Took you down the rabbit hole again.
Sooo, I decided on Chicken Marsala. This is always a hit over here, but I don’t know why. Let me explain: my house is divided. Andrew and I adore mushrooms, but sadly, Jamie has always professed to hate them. Apparently, they remind him of chopped up snakes and, no, he’s never eaten a chopped up snake. Daniel has gone back and forth from mushroom lover to mushroom hater so often it makes my head spin. Currently, he is a hater, but managed to eat thirds anyway. Point being, don’t be afraid to try this even amidst a sea of mushroom loathers. You can pick them out, if you must.
This is a super easy meal which you can sell as gourmet and a ton of work without anyone questioning you. You can use fresh mushrooms, but I learned not to keep them around when there are only two of us committed to eating them. The rosemary is optional, but so good. Use fresh or dried and enjoy!
- 4 chicken breasts
- flour, for dredging
- 1/2-1 tsp garlic salt
- 2-4 TBSP butter or olive oil (I usually start with butter and use the oil to prevent burning)
- 1-2 cans sliced mushrooms, drained
- 1 cup Marsala cooking wine
- 1/4 cup water
- 2 TBSP chopped parsley
- 1/4-1/2 tsp rosemary, optional
- salt and black pepper to taste
- cooked egg noodles to serve with chicken and sauce
- Pound the chicken breasts flat with a meat mallet between plastic wrap and then sprinkle with the garlic salt. Coat with flour and cook over medium high heat about 4 minutes per side in 2 TBSP of the melted butter or olive oil. Add more butter or oil as needed to prevent sticking or burning. Remove to platter and keep warm.
- Add butter or olive oil as needed and sauté the mushrooms for about 5 minutes.
- Add the wine, water, parsley and rosemary. Stir until all the bits stuck to the bottom are incorporated into the liquid then add salt, pepper and extra garlic as needed.
- Serve over cooked egg noodles, spooning the mushroom sauce over everything. Voila! Awesome sauce, indeed.