When Evan started his job in the fire service, there was definitely an adjustment period- scheduling is a bit of a hassle, and it’s surprisingly rough to adjust to not sleeping next to another person every night. What I didn’t anticipate, though, was the freedom that I get from having every third day to myself…which I mainly use to make food that Evan wouldn’t love. That’s right, friends- I don’t get to look at my husband for one out of every three days, but I do get to cook anything I want. #hiddenbenefits!
Recently, I’ve really had a strong craving for comfort food. I grew up with grandparents that farmed, so we ate a lot of incarnations of beef and potatoes. As a result, my comfort food is (kind of grossly) anything that contains gravy. Also, as it happens- Evan hates all of my gravy-heavy childhood favorites. So last duty day was the perfect time to break out my mom’s Chicken Marsala recipe.
This recipe has lots of steps, but as long as you prep everything in the beginning, it’s pretty straight forward. It’s my understanding that some people put Chicken Marsala over pasta, but that seems ridiculous- gravy goes over potatoes. Consequently, I serve mine with garlic smashed potatoes. You can certainly make your own starch decisions 🙂
– ½ onion
– 2 cloves garlic
– 12 ounces mushrooms (I used baby bellas and oysters, but whatever you like is certainly fine)
– 1 ½ pound or so chicken breast halves (I just wanted to make sure I had four pieces)
– ½ cup flour
– Salt, pepper, olive oil, butter
– ½ cup marsala wine
– ½ cup chicken broth, divided
– 2 tbsp heavy cream
Prepare your ingredients: first, mince onion and garlic. I have a crazy garlic mincer that we got as a wedding present (over a year ago) that I just found in the drawer, and I love it! It has wheels on the bottom so you use it like a toddle zooming a toy car, it chops everything finely, and I don’t have to get garlic everywhere, and it washes very easily- I highly recommend it. Also, cut your mushrooms either into slices or quarters- I couldn’t commit, so I used both shapes. Measure the flour into a wide/flat bowl or just onto a plate, season generously with salt and pepper, and set aside. For the chicken, place each breast half between some waxed paper and pound to about 1/2-1/4 inch thin- if you don’t have a meat mallet, you can certainly use a rolling pin or even a bottle of wine. No judgment here!
Make the chicken: heat a heavy bottomed skillet to medium, and add two rounds of olive oil and about a ¼ inch slice of butter. Dredge the chicken in the seasoned flour (lay chicken in flour to coat each side) and place in a single layer in the hot skillet. Cook until golden brown and cooked through, about five minutes on each side. Remove chicken from skillet and let rest on a plate while you make the sauce.
Make the sauce: turn the heat to medium low. Deglaze the skillet by adding about ¼ cup of chicken broth, along with the onions and garlic, and gently scraping the bottom of the pan with a wooden spoon to release all the deliciously browned bits. Add the mushrooms and continue stirring the contents of the pan for about five minutes, or until the mushrooms are softened and golden brown. Add the rest of the chicken broth with the marsala, and cook for about three more minutes, slightly reducing the sauce. Remove the pan from the heat, stir in cream, and return the chicken to the pan, coating with marsala mixture. Serve over your choice of starch and enjoy!