One Handed Chicken Marsala

I had all my ingredients ready to go for Chicken Marsala but instead, sliced my middle finger on a bowl that I whacked against the cabinet.

The broken edge of china sliced right thru my poor little finger.

I cried and bled and decided not to have stitches, but to make a tight tourniquet out of paper towels instead.

My husband would prepare the dinner that night.

Or so he tried.

The control freak that I am, could not take watching him measure salt and trim the imaginary fat on the chicken breasts. So I took over, one handed.

Get out of my way! I can do it!

I managed to make the dinner, one handed, presentation a bit sloppy, but it tasted even better for some reason!

My husband did the dishes.

I have always loved this dish. It is simple, yet nice enough to serve company.

• Chicken in Marsala Cream Sauce:
• 4 medium size boneless chicken breasts
• 1 lb. white mushrooms, sliced thin
• 1 cup of Marsala wine
• 2 tablespoons butter
• 1 tbsp olive oil
• 1/4 cup of half & half
• flour for dredging
• salt & pepper
• Fresh parsley for garnish

In a dish, add flour, and season w/ salt & pepper.

Dredge your chicken breasts in the flour on both sides, and shake off excess.

Melt 2 tbsp. butter in a large heavy skillet w/ some olive oil.

Add your chicken to the hot pan, and cook without disturbing for about 6-8 minutes.

Flip chicken (make sure it is getting a nice crust) with tongs, and add mushrooms to the same skillet. You may need to add a little more oil at this point.

Try not to give in to the urge to move the mushrooms or the chicken, they need to get nice and brown and form a crust.

Cook another 6 minutes until the chicken is cooked thru. Remove the mushrooms and chicken and transfer to a plate and cover w/ foil to keep warm.

To the skillet drippings, add 1 cup of Marsala wine and bring to a boil, turn down to a simmer and scrape up brown bits.

Add the cream or half & half and simmer another 2 minutes.

Season with salt & pepper.

Plate chicken breasts and pour sauce over. This time I sliced the breasts and put on a big platter and poured the Marsala cream sauce over with the mushrooms.

Garnish with fresh parsley and enjoy.

You can serve this over egg noodles and it would be delish!