Wednesday, December 07, 2011

Real Chics, Real Food: Chicken Marsala

Disclaimer: This recipe is from my Betty Crocker cookbook. And I didn't really end up liking it. Maybe because of the substitutions and the lack of mushrooms which I deplore. I ended up using the chicken breasts in my salads for the week and for chicken salad since they were so moist. 

4 boneless skinless chicken breasts (I used 5 because 5 came in my package)
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped 
1 cup sliced fresh mushrooms
1/2 cup onion
1 tablespoon parsley flakes
1/2 cup dry Marsala wine or chicken broth

I placed the chicken breasts in a plastic bag to get ready to flatten each chicken breast to 1/4-inch thickness. You can do this with the palm of your hand or anything else that works for you. I used a glass ramekin.  

In another baggie mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.

Meanwhile, in a deep saucepan heat oil over medium-high heat, cook garlic,onions, mushrooms and parsley. 

Now this is where I took some liberties. I looked at that little amount of oil, and then back at my 5 juicy chicken breasts, and I didn’t think I would be able to fry them up in that little bit of oil, so I did them in a separate pan with more oil and transferred them to the garlic, onion, and oil mixture when I finished cooking them. After all of the chicken is coated and added to the garlic, onion and oil mixture, add in the Marsala Wine or chicken broth. I didn’t have the wine, so I added the broth. Cook 8 to 10 minutes or until chicken is no longer pink in center.

I served my chicken breasts up with some whole wheat pasta.

Next time I will go ahead and grab the Marsala wine to see if it makes a difference in taste. And I will add in a tad more salt. I ended up grabber my salt shaker and dusting my chicken a bit. I will say that they were the juiciest chicken breasts that I have ever made though!

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