Friday, September 30, 2011

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 saut√© 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.


Two years ago:  Just Some Stuff

Larry

11 comments:

  1. Great recepie.My father is teh same.He loves his bread and eats it with everything!:)

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  2. I'm a sauce person too Larry. Love chicken Marsala. Great job Bev.
    Sam

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  3. Sounds GOOD to me!! Thanks for the recipe.

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  4. I had the best Chicken Marsala at a local Italian restaurant. I've tried making it twice and it just didn't add up. Thanks for this reicpe Bev and Larry. Will be giving it a try.

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  5. Nicely done Bev!! LOVE chicken marsala! Will definitely have to try this recipe... :)

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  6. I'm with you, I'd love it on that bread!

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  7. Larry, Looks great! Laurie would love it... If only I liked mushrooms... Take Care, Big Daddy Dave

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  8. For a split second I misread, and thought you got your mushrooms from Mystery Mushrooms. I didn't think that would be a great idea: mushrooms should not be a mystery! Bev's chicken looks great.

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  9. Sounds like you guys have been having a great time traveling and cooking. All I have been doing is cooking. Lake Lure has been THE party house for the whole month of September. No time to look at blogs, no time to spend on the computer, etc. But we have had fun. Looking forward to quiet time now. Enjoy the Fall colors.

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  10. My sweet Daddy (God rest his soul) also loved his bread and gravy... Luckily, as much as I love to eat --I am not a huge gravy and bread eater.

    We fix homemade bread --and only allow ourselves to have one piece a day.. That is a huge 'snack' enjoyment for me.

    Gravy I can always leave off --except that I do love white gravy and biscuits... ha ha

    Enjoy this gorgeous and COOL weekend.
    Betsy

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  11. I hadn't used marjoram in my marsala before, nice idea.

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