Chicken Marsala Ala Beverly

Bev had mentioned a desire for Chicken Marsala a few days ago and after we purchased a 2# bag of mushrooms from Monterey Mushrooms on our trip back from Chattanooga, the urge was irresistible for her.  I was lukewarm on the dish and spent most of the day prepping for BBQ day so she did the cooking.

She started with a Carrabbas restaurant recipe and adapted it to suit her and since it was the best I’d ever had, we spent some time making sure we got her recipe down – but it’s still not precise.

Ingredients

3 boneless, skinless chicken breast (it makes enough sauce for at least 5)

To taste - salt, pepper, oregano, thyme, dried parsley, marjoram, garlic powder

1/3 cup + 1 tbsp butter, divided

1 slice Benton’s country ham, 1/8" thick, diced (or prosciutto)

½ cup onion, minced

1-2 tsp garlic, minced

1 lb fresh mushrooms, sliced (we like lots of them in our dish)

½ cup Marsala wine

1 cup chicken stock

2 tsp cornstarch

1 tsp fresh parsley

3-4 tbsp heavy cream

1 tbsp Kitchen Bouquet, mostly for color

1 tbsp olive oil

Directions

·         Begin by prepping all ingredients, then pound chicken down to about 3/8” (more or less to your liking).

·         Sprinkle seasonings on both sides of chicken (check out the Carrabbas recipe for more specific amounts) and dust with flour.

·         Add a the little olive oil and 1 tbsp butter to a properly heated skillet and sauté chicken on side one until lightly brown and flip.

·         Then add ham and onion around the meat and when meat is lightly browned but not quite done, remove it.

·         Add ½ stick butter and when melted, add mushrooms, and garlic.

·         Mix corn starch and chicken broth.

·         After mushrooms cook down, add chicken stock, wine, and Kitchen bouquet and cook until thickened.

·         Taste and add S&P.

·         If not thick enough (and it wasn’t for Bev), add and cook pinches of the dusting flour until desired thickness is reached.

·         Stir in parsley and cream.

·         Nestle chicken back into the sauce, spoon some on top and cook to desired doneness - about 165* for us.

·         Taste and adjust seasonings.

We discussed a couple of options for side items and I told her not to cook anything for me as I was having one of my favorite things.

I’ve always been a major fan of gravy over about anything, including plain ole white bread, so I knew I’d like it on the outstanding jalapeno cheese bread from Bluff View Bakery.  For me, this was a makes-your-tongue-want-to-slap-your-face meal and it was about the changes she made to the sauce, making it more of a brown mushroom gravy.  I’ll sure be looking forward to the next time rather than being just lukewarm.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Alabama Scramble And Stuffed Chops 

Two years ago:  Just Some Stuff

Larry