Sam likes Chicken Marsala, and it’s easy enough to make in a super small kitchen, so that’s what we went with. Once I started cooking, I realized there weren’t any measuring cups, which freaked me out because I like to measure everything (maybe it’s the engineer in me). Then I realized that I had forgotten to pack olive oil, so Sam got sent down to the Homewood’s kitchen to sweet talk the ladies down there into giving us some packets of margarine. They really must have thought Sam was great, because he came back with 8 of those little packets.
(Sorry for the bad picture quality, only had my old point and shoot)
Serves 44 tbs. margarine, divided
8 oz. mushrooms, sliced
2 tbs. shallots, chopped
1 tbs. garlic, minced
2 chicken breasts
0.25 tsp. salt
0.25 tsp. pepper
3 tbs. flour
0.75 c. chicken broth
0.25 c. dry marsala wine
2 tbs. half and half (you can use heavy cream if you’re feeling frisky)
- Heat a large skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots and garlic. Cook for 3 minutes, or until moisture evaporates; remove mixture from pan, set aside.
- Pound chicken breasts down to ¼ inches thick. Salt and pepper chicken, dredge breasts in flour.
- Add 3 tbs. margarine to pan over medium-high heat. Add chicken, cook 3 minutes on each side, or until lightly browned. Remove chicken from pan. Add mushroom mixture back in, stir in broth and marsala.
- Bring mixture to a boil, reduce heat and simmer 5 minutes, or until reduced to 1 cup. Add remaining margarine, salt and pepper. Return chicken to pan; cook until heated.