“Chicken Marsala with Mushrooms” For Wordless Tuesday

Welcome to “Wordless Tuesday!” Where there are no more words, just a mouth watering recipe which I know you have been waiting for…..

Today’s recipe is “Chicken Marsala with Mushrooms” Chicken Marsala is a popular dish. It is a cinch to make if you have all the ingredients on hand. I always buy boneless chicken breasts and keep them in the freezer because there are so many ways to use them from stir frying to stuffing them. When I make this recipe, I cut the breasts while partially frozen because it is easier to make thin slices.

“Chicken Marsala with Mushrooms”

Serves: 4

Ingredients:

• 6 tablespoons olive oil
• 1/2 lb sliced button mushrooms
• Salt to taste
• Grinding black pepper
• 3 boneless chicken breasts;
• (about 1 1/2 pounds total) sliced 1/8 inch thick
• 1/2 cup flour
• 4 tablespoons unsalted butter
• 2/3 cup dry/sweet Marsala wine
• Juice of 2 fresh lemons
• 1/4 cup minced flat leaf parsley
• 1/3 cup of Capers (optional)

Directions:

Heat 4 tablespoons of the oil in a large 12 to 14 inch sauté pan. Add the mushrooms and cook until they give off their liquid and the pan is dry. Salt and pepper them to taste and transfer to a bowl.

On a plastic cutting board remove any visible fat from the chicken breasts and use a meat pounder to thin them to even thickness of 1/8 inch or ask your butcher to do this for you.

Place 1/2 cup of flour in a large dish add salt and pepper to taste. Dredge each cutlet in the flour mixture coating them well and shaking off the excess. Place them on a clean flat dish. Heat the remaining 2 tablespoons olive oil and the butter in the same sauté pan used to cook the mushrooms. Over medium high heat, brown the cutlets in batches on both sides. Transfer them as they brown to a dish.

If the pan seems dry add a little more butter. Raise the heat to high and pour in the Marsala wine. Stir, scrapping up any bits in the pan and reduce the wine to 1/2 its volume. Stir in the lemon juice. Return the chicken and any collected juices to the pan along with the mushrooms. Put in capers if you choose to use them-(optional) Heat until hot, add the parsley and serve immediately. Can be served with a vegetable or a green salad, and a chunk of Italian bread to soak up all the juices.

This recipe is adapted from “Ciao Italia.”

Till Next Time…………………………

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