Tonight I was in the mood for Chicken Marsala, unfortunately hubby doesn’t like the mushrooms or the wine based sauce, how do you make him something he likes without having a different type of meal all together………Chicken Parm to the rescue. He loves chicken parm so I made it for him from half the chicken breasts  and used the other half to make myself some chicken marsala. We were both really happy with our respective dinner and I got to play in my kitchen a little longer than usual, something that I really enjoy. You will find my recipe for Chicken Parmesan on an earlier blog entry. I’ll enter the Chicken Marsala recipe here for you to try.  This is a pretty rich dish and is not the authentic way it is typically made however I enjoy this one that I created better than most I have had in restaurants.

                                     Matties Chicken Marsala

1 whole boneless skinless chicken breast, separated at breast bone

    then cut horizontally in half to make 4 cutlets

8 ounces fresh mushrooms, sliced thickly

1 cup all purpose flour on plate, seasoned with 1/2 teaspoon pepper

1 cup home made (or low salt canned) chicken broth

1 cup marsala wine, I use only Florio brand

3-4 tablespoons butter

2-3 tablespoon oil

1/2 cup heavy cream

Cut an 18 inch piece of plastic wrap and place on counter, lay chicken pieces on and cover with another piece of plastic wrap, using a flat mallet or meat pounder, flatten the cutlets very thin, do not use a mallet with those little spikes on it as you will just tear up the chicken. When the chicken is all flattened place the cutlets into the plate with the seasoned flour and coat them. Place a 10 inch saute pan on the stove and heat it, when hot add the oil and one tablespoon of the butter, allow it to heat and when hot shake the excess flour off the cutlets and add to the pan, add 2 at a time and saute until they are lightly browned, remove to a plate and add another tablespoon of the butter and allow to heat, add the next 2 cutlets and when done place on plate with first 2, tent with foil to keep them warm. Into the pan add another tablespoon of butter and one of oil, when hot add the mushrooms and saute until all their liquid is gone and they begin to brown nicely, watch so they don’t burn. When they are nicely browned add the Marsala and stir, scrape the bottom of the pan to release the fond, boil at medium-high heat until half gone, then add the chicken broth and the cream, continue boiling until the liquid reduces by almost half and then add the chicken back to the pan to re-heat, continue to cook until chicken is coated with the sauce and is hot, serve with the sides of your choice. I hope you enjoy this version of a classic dish.

This was hubbys dinner………………….