I think if we do eat more chicken we are going grow feathers and start clucking. That said, I am always looking for new ways to cook this pleasant poultry. Looking thru my old recipes I ran across one from a 2003 Woman’s World Magazine:

    CHICKEN MARSALADSC04139

      1/4 cup + 2Tbl AP flour, divided
      3/4 tsp dried Italian seasoning, divided
      3/4 tsp salt, divided
      1/4 tsp pepper
      6 boneless, skinless breast halves (I used 1/2 breasts and 1/2 boneless,skinless thighs.)
      4 Tbl butter, divided
      2 large shallots, chopped
      1 clove garlic, minced
      8 oz addorted mushrooms (mix whatever….)
      1/4 cup sun-dried tomatoes, chopped
      1 can (14.5 oz) chicken broth
      3/4 cup Marsala wine

In a bowl combine 1/4 cup flour, 1/2 tsp Italian seasoning, 1/4 tsp salt and pepper. Put aside.
Place chicken piece between 2 sheets plastic wrap and pound each thin (to about 1/2 inch).
Coat both sides with reserved flour mixture.
In a large skillet over medium-high heat melt 1 Tbl butter. Add part of the chicken.
Cook, turning once, until lightly browned. Put aside and repeat. Keep chicken warm on a plate.
In same skillet melt remaining butter (I actually had to use more butter than recipe called for)
Add shallots, garlic, remaining seasoning, and salt.
Cook until shallots are just softened, about 1 minute.
Add mushrooms and tomatoes.
Cook, stirring occassionally, until mushrooms are softened and browned, about 3/4 minutes.
Stir remaining flour into broth and reserve.
Add Marsala to skillet and cook 1 minute
Stir in broth.
Increase heat to high; bring to boil.
Cook, stirring occassionally until thickened and lightly coats the back of spoon, about 1 minute.
Reduce heat to medium-low. Add chicken back to skillet.
Cover and cook until chicken is no longer pink in centers, 10/12 minutes.


Serve over fresh cooked pasta. Sprinkle with chopped fresh parsley if desired.DSC04140


By the way, see the bread? DSC04138Those are Buttermilk Baps from Dan Lepard. These were really easy to make and quite tasty. I added Italian seasoning and some chiffinaded fresh oregano and basil to the dough as I kneaded and it added just the right flavor to accompany the chicken. Thanks to Nancy for finding the bread recipe. She, Tracey, and I did a Twitter Bake with these.

Nothing better than ‘baking’ with friends!

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This is also my first submission to Presto Pasta Night This week Sweet Kitchen is hosting. Please visit her site and see what other cooks are doing with Pasta. presto_pasta_nights

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