The Situation’s Chicken Marsala

8:21 PM

Word on the street is that The Situation is Italian.  If I was Italian, I’d be cooking this dish every night!  My husband and I kept saying, “Mmm. Mmm” and nothing else after every bite of this magnificent dish.  Even the baby shoveled every drop into her mouth.  The dog was very disappointed that she didn’t miss!  Seriously folks, you’ve got to try this.  It’s like nothing else.  Plus it makes your abs rock hard.
(The original recipe is from Gourmet Magazine June 2005)
What You Will Need:

4 (2 lbs) boneless, skinless chicken breasts pounded to ¼ inch thick
1 ½ tsp Marjoram
½ cup + 2 T Marsala wine
1 bottle sliced mushrooms
1 shallot, thinly sliced

 1 tsp lemon juice
1 ¾ cup chicken broth
What You Might Have at Home:
1 cup flour
¼ tsp salt
1/8 tsp pepper
5 T butter
2 T olive oil
2/3 cup reduced-fat milk
Medium sauce pan
1 large skillet
9x 13 glass baking dish
Large plate
Small bowl
1)      Pour broth in sauce pan.  Bring to boil and heat until about ¾ of a cup.
2)      Melt 3 T of butter in skillet.  Add shallots and cook until golden.  Add mushrooms, 1 tsp marjoram, salt and pepper.  Cook for two minutes.  Remove from skillet and add to bowl.
3)      Pour flour into baking dish.  Coat chicken in flour.
4)      Add 1 T butter and 1 T olive oil to skillet over medium-high heat.  Add two pieces of chicken to skillet.  Brown 2 minutes a side.  Place on plate.
5)      Wipe skillet clean and repeat step 4.
6)      Add ½ cup Marsala, broth, milk, mushrooms,  lemon juice, and remaining Marjoram.  Whisk together ingredients.  Bring to a boil.  Simmer until sauce thickens.
7)      Plate chicken and spoon mushrooms with liquid over chicken.  Serve with salad and bread.

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