Did you ever Google your name? One spring day I did and was surprised that my name had shown up in an article in the Milwaukee Journal-Sentinel. Then I remembered… in the food section the previous December, someone had requested a recipe for Chicken Marsala. I had just made it that week so I sent in the recipe. Right after doing so, we left for Arizona for the holidays and I completely forgot about it. Well my recipe was published in the newspaper while I was gone. A week after I discovered it was published, Bill came home from work and said “my customer Anne told me to tell you she tried your chicken marsala recipe and really liked it”. I’m glad I had found out about it being in the paper or I would have wondered what she was talking about!
I love this recipe because the chicken comes out so tender and the flavors of the Marsala and Sherry together are delicious! Try to use small to medium sized chicken breast so that they will be cooked through and stay tender. In the past if they have been too thick I have butterflied them so the thickness would be fairly even. I have photographed the steps along the way. I usually use wax paper to mix the seasonings in the flour and coat the chicken. I love using the mix of olive oil and butter for the browning and simmering. In this instance I used white mushrooms but I have also made it with baby portabellas which are wonderful too. Sometimes I serve this over egg noodles, however it is also good with sweet or mashed potatoes and vegetables and /or salad as sides.
Next week I will be sharing the recipe for strawberry schaum torte. I don’t mean those hard white disks of meringue, I mean the whole real marshmellowy torte (I know that’s not a word, but it’s how it’s best described.) and my story behind it.
- 4 skinless boneless chicken breast halves
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano leaves
- 4 Tablespoons butter
- 4 Tablespoons olive oil
- 1 cup sliced mushrooms
- ½ cup Marsala wine
- ¼ cup cooking Sherry
- Pound chicken breasts ¼ inch thick
- In a shallow dish or on a piece of wax paper mix together the flour, salt, pepper and oregano
- Coat the chicken pieces in the flour mixture
- In a large skillet melt butter and oil over medium heat
- Place chicken in the pan and lightly brown about 2 minutes
- Turn chicken over, add mushrooms and pour in wine and sherry
- Cover the skillet and simmer 5 minutes
- Uncover, turn chicken, recover and simmer another 5 minutes
- Chicken is done when no longer pink and juices run clear.