Momma's marsala

Palm Coast Observer
Opinion

I had knee surgery last week and have been recovering at my parent’s house. After eating crackers and peanut butter and jelly sandwiches for almost a whole week, my appetite was coming back and it was time for a real meal.

My mom is one of the best cooks I know so what better idea than to have her cook for me? After all, she was nursing me back to health.

The meal we chose was chicken marsala. A classic.

I have never made chicken marsala, so this was also an opportunity to learn a new meal.
Mom doesn’t usually measure her ingredients, but she did this time, just for me.

She also had the brilliant idea to pare the chicken with a whole-wheat orzo with fresh spinach. Talk about delish.

This meal was definitely a good change from pb&j.

Chicken and Mushroom Marsala

What you need:
Salt and pepper to taste
3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup marsala (or comparable white wine)
1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional garnish)

What you do:
In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot, but not smoking. You should hear the oil sizzle. Pat chicken dry and season with salt and pepper.

Brown chicken in 2 batches, do not overcrowd pan. Transfer with tongs to a large plate as browned.
Sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.

Add marsala, or other white wine (we used a sauvignon blanc), and cook mixture, stirring, until wine is almost evaporated.

Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
Spoon mushroom sauce around chicken and sprinkle with parsley, if using.

We served our main dish with a side of whole-wheat orzo and spinach and a salad.