As fall settles in for real, and winter looms ahead, I am regarding the familiar rush that the holidays seem to splash on the faces of those hustling and bustling about. In the interest of dodging the woes of busy people shopping for the week or perhaps the upcoming festivities, I carefully plan my Walmart experience in an effort to thwart the bobbing and weaving. It seems others had the same thought
as I did not have the store to myself even late at night. When I do not have a work related agenda, I love the acquaintance of meeting eyes with strangers and watching their reactions and interactions. We are a mysterious and intriguing people whose nature is more than entertaining and with the million reality shows on television, I’m positive others feel the same. But today I’m consulting a specialist for a rustic recipe fitting for the intemperate weather. Which means I have little time for leisure; I’m on a mission. After visiting three different stores, I finally came face to face with the star ingredient to the dish I can’t seem to get out of my head after having it for dinner while out with family. The richness of the sauce embodies slight undertones of garlic warmth without surprise caused me to inhale it’s savoriness and do that little-I’ve-found-a-winner-to-make-as-a-10-minute-meal-dance. Virtually any meal could be made with only ten minutes prep time. But this beauty mimics a dish that has simmered for hours. And, the specialist has conferred it’s distinction in and among the potatoes and mushrooms while the chicken steals a bit of it’s essence making this a meal you must try. Simple has never impressed me like this baby.
Chicken Marsala
By Published: November 16, 2010
- Yield: 4 Servings
- Prep: 10 mins
As fall settles in for real, and winter looms ahead, I am regarding the familiar rush that the holidays seem to splash on the faces of …
Ingredients
- 1/2 cup all purpose flour
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. pepper
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 6 chicken tenderloins
- 3 cups mushrooms cremini, oyster, shiitake sliced
- 1 1/2 cups frozen hashbrown potatoes
- 3/4 cup Marsala wine
- 1 cup chicken stock
- salt and pepper
- 1 T. olive oil
- 4 T. buter
Instructions
- In a shallow bowl or plate combine the flour and spices and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
- Add 1 tablespoon of the remaining butter to the pan and add the mushrooms and potatoes. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and chicken and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
