Recipe of the Day

The other day I was fishing-around for something to make for dinner and came across a pack of three frozen boneless chicken breasts in the garage freezer.  That - combined with a pack of fresh mushrooms nearing the end of their useful life  - was the basis of this meal.

Everything was on-site and waiting for a ringleader to make it come together as a meal.

I might suggest that for any of you readers that have pheasants in your freezer this will work too.  The inspiration comes from a Northern-Italian cooking class that the First Mate and I (and spouses) took many years ago.

Instructions here.....

Chicken Marsala

Servings 4 servings

Ingredients

• 4 chicken breasts boneless-skinless 5-6 oz each

• ½ cup flour

• salt & pepper to taste

• olive oil

• 2 tablespoons butter - give or take
  

• ¼ teaspoon thyme

• 1 small onion diced

• 8 ounces fresh mushrooms

• 1 ½ tablespoons flour

• ½ cup Marsala wine

• ¾ cup chicken broth

• 2 tablespoons parsley or chives for garnish

Instructions

• Pound chicken to ¼" thick (you can cut them in half if they're very large). Season with salt and pepper and dredge in flour.

• Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate. Leave all the brown bits in the pan.

• In the same pan, deglaze with Marsala wine, add butter, thyme and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until juices are released, about 5 minutes. Stir in flour 1 1/2 tablespoons flour and cook 1 minute more.

• Add Marsala wine and broth and simmer about 3 minutes, until thickened and bubbly.

• Place chicken back into the pan and simmer 2-3 minutes or until hot.

• Serve over spaetzle tossed with brown butter and garnish with lemon.