From The Book: Chicken Marsala – Our Style

Jun 2, 2009 by winjaw

There was some debate among tribal members about sharing this one, as it is one of our favorites and some things should just remain among family. But, that’s part of cooking – the sharing – so here you go.

Anyway, this one started because Veal Marsala is just one of those to die for dishes. This one fits the bill on entertaining to the max – it’s not veal so you don’t have to listen to people complain about poor baby calves locked up without sunlight.

Plus, it’s cheaper and tastes almost the same. Just how well you want this dish to go over depends of course on how much Marsala you put in.

And as always, keep the cook well lubricated.

4 tablespoons of butter

4 skinless, boneless chicken breasts, pounded to 1/4-inch thickness

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4 green onions, finely chopped

2 tablespoons of garlic

½ pound of mushrooms, sliced

½ cup (okay we use more) dry Marsala

½ cup heavy cream

2 tablespoons of lemon juice

Cut the breasts in half. The best way to pound the chicken breasts is to get a meat pounder/tenderizer. Place one breast between saran wrap or some other type of plastic and pound gently from the inside out. If you hit it too hard, it will tear through. And as you hit, push outward. The breast will thin and spread out – shoot for the thickness of a pencil – and don’t bring out some damn ruler, or  a pencil. Just play with it, that’s the whole point.

In a large frying pan, melt 2 tablespoons of butter over medium heat. Add the chicken and sauté, turning a couple of times. Each side should be lightly brown/golden in color. It will probably take just a couple of minutes on each side. Remove and set aside.

Note: We are not into “X” minutes, because it’s different with every stove, every cook. Just cook the chicken, but make sure it’s still moist on the inside.

Melt remaining butter in same pan. Add green onions and mushrooms. Cook until the mushrooms are soft. Add the Marsala and bring to a boil, scraping up the bottom bits and mixing well. Add the cream and lemon juice. Return to a boil and season with salt and pepper.

Add the chicken to the pan and cook, turning the meat in the sauce for a short time. Be careful to not let the sauce burn, and feel free to turn down the heat.

The chicken should already be cooked, so you’re basically just warming it back up. After you’ve done that, put the chicken on a plate and pour the sauce over it. You determine how much sauce; there are no rules in our kitchen.

Enjoy