The past few days my dinner has been a pathetic scene. Beer and popcorn. Last night it was beer and Cheetos. I love me some Cheetos. Like I said, pathetic. Anyways, I decided to make myself a real dinner tonight. I totally set a dinner date with myself. I bought myself flowers. Wore a dress. Told my self how pretty I looked. Cooked myself a wonderful dinner. Not a bad date, I must say. Totally going to have a second date soon!

I had some chicken and mushrooms sitting around on the verge of expiration. I was also fresh outta beer and any form of chips. I wanted pasta. I wanted booze. So chicken marsala was the light at the end of the tunnel.

 

Technically the wine cooks out, so don’t worry about getting a buzz on with this dish. If you desire a buzz (like me, maybe?) Pinot Noir pairs really grand with this plate, although Merlot would be just as wonderful.

 

I mixed some random spices into the flour which gave the chicken some real flavor and a hint of spice. I like spice. If you’re a wimp in the spice department, leave out the cayenne pepper. No judgement here, baby. I also used an egg to get the chicken nice and sticky before dredging it in the flour/spice combination.

 

The egg acts as a glue, making the chicken moist and ready to pick up flavor. It also helps keep the flour/spices sealed to the chicken.

 

Keep an eye on the chicken while it’s browning on each side, I browned a few of my pieces a bit too much, and I am just beginning to forgive myself. Don’t be like me, pay attention to your sizzling chicken, please. Unless burnt chicken is your thing. In that case, by all means ignore that dang chicken.

 

I’m a serious pasta lover, and really never pass on piling those carbs high on my plate, but this would go great with potatoes or even rice.

 

I’ve even seen people eat it with broccoli…. I say go with some carb-y starchy product to sop up all the extra sauce. Live a little. And, maybe do some jumping jacks or something tomorrow. Or don’t and eat the left overs all day in your PJ’s… I won’t tell. Promise.

Chicken Marsala with Mushrooms

 

1/2 cup All-purpose flour

1 tablespoon salt

1 tablespoon pepper

1 tablespoon paprika

1/2 table spoon onion powder

1/2 tablespoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon oregano

1/2 teaspoon basil

1 teaspoon rosemary ( all spices optional, mix and match as you please!)

4 skinless, boneless chicken breast halves-  pounded to a 1/4 inch thick

4 tablespoons olive oil

4 tablespoons butter (divided)

3 cups washed mushrooms ( I used baby portabellas)

3/4 cup marsala wine

1/4 cup sherry cooking wine

1 cup chicken stock

Salt and freshly ground black pepper

Parsley to garnish

Parmesan cheese (optional)

Directions:

In a shallow bowl combine flour with desired spices. Crack one egg in separate bowl, beat around a few times. Coat chicken with egg, then dredge in the flour combination. Place the chicken aside for a minute. Heat the oil in a heavy skillet until very hot. Add one Tablespoon of butter and cook the chicken until golden brown on each side. Take the chicken out of the skillet and place aside again. Let it know you’ll be back soon, we don’t want it feeling neglected! Add 2 tablespoons of butter along with the mushrooms. Stiring frequently, cook the mushrooms until they are golden brown around the edges. NOW- go grab your booze! Add the marsala and sherry, and cook until the wines have reduced to half. Now, add the chicken stock and cook until the sauce thickens up a bit. Once it has, go grab that chicken and replace it in the pan. Cook it for another 5 minutes or so. Add the last tablespoon of butter, along with some salt and pepper to taste. Give it a nice swirl. Pour it over some pasta ( or whatever you please) and top with freshly cut parsley. I hope you make this, for you, or for someone you are sweet on!