Here is a classic chicken dish that is one of my favorites. The sauce is made from Marsala wine, which is one of the easiest wines to cook with, which is sweet and rich and fulfilling. You can serve this dish over homemade mashed potatoes or pasta, though I much prefer the potatoes. Serve with some healthy veggies.
This recipe was given to me by my uncle James, off the top of his head. This is for 1 serving.
1 chicken breast, pounded to 1/2 inch thick
Olive oil
2-3 T. finely diced red onion
1 T. butter, divided
3 oz. Marsala wine (measure this out in advance)
6 oz. chicken stock (measure this out in advance)
Handful fresh mushrooms, pre-sauteed in a little olive oil
Heat enough oil to cover bottom of heavy, nonstick skillet over high heat until dots appear. Add chicken breast and cook, undisturbed until just the top edges of breast become white. Flip and cook about 3 minutes more. Use a fork to hold chicken breast in place and tip pan to drain oil. Leaving chicken in hot pan, drop 1/2 T. butter in pan and let melt. Place onion in pan over high heat and let caramelize , about 1-2 minutes. Remove pan from heat and without leaning over pan, add Marsala wine. Wine will sizzle. Put pan back on full heat. Immediately add chicken stock and mushrooms and 1/2 T. butter. Taste the sauce at this point. It is NOT done yet, but its good to taste what it shouldn't taste like! Simmer on high heat for 3-5 minutes, tasting sauce with finger every 1-2 minutes. When that sauce is done, it should be slightly thicker and should be quite sweet and wonderful. :) Place a bed of mashed potatoes or noodles on plate. Top with chicken and then pour sauce over the top.
Chunky Garlic Red Skinned Mashed Potatoes
1 serving
3-4 large red skinned potatoes, cut into quarters and boiled until soft
2 T. butter
2-3 fresh minced garlic cloves
whole milk, enough to make potatoes creamy to your likin'
salt and pepper to taste
Place all ingredients in small mixing bowl. With handheld electric mixer, mix on med-high speed until desired consistency is reached.
This recipe was given to me by my uncle James, off the top of his head. This is for 1 serving.1 chicken breast, pounded to 1/2 inch thick
Olive oil
2-3 T. finely diced red onion
1 T. butter, divided
3 oz. Marsala wine (measure this out in advance)
6 oz. chicken stock (measure this out in advance)
Handful fresh mushrooms, pre-sauteed in a little olive oil
Heat enough oil to cover bottom of heavy, nonstick skillet over high heat until dots appear. Add chicken breast and cook, undisturbed until just the top edges of breast become white. Flip and cook about 3 minutes more. Use a fork to hold chicken breast in place and tip pan to drain oil. Leaving chicken in hot pan, drop 1/2 T. butter in pan and let melt. Place onion in pan over high heat and let caramelize , about 1-2 minutes. Remove pan from heat and without leaning over pan, add Marsala wine. Wine will sizzle. Put pan back on full heat. Immediately add chicken stock and mushrooms and 1/2 T. butter. Taste the sauce at this point. It is NOT done yet, but its good to taste what it shouldn't taste like! Simmer on high heat for 3-5 minutes, tasting sauce with finger every 1-2 minutes. When that sauce is done, it should be slightly thicker and should be quite sweet and wonderful. :) Place a bed of mashed potatoes or noodles on plate. Top with chicken and then pour sauce over the top.
Chunky Garlic Red Skinned Mashed Potatoes
1 serving
3-4 large red skinned potatoes, cut into quarters and boiled until soft
2 T. butter
2-3 fresh minced garlic cloves
whole milk, enough to make potatoes creamy to your likin'
salt and pepper to taste
Place all ingredients in small mixing bowl. With handheld electric mixer, mix on med-high speed until desired consistency is reached.
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