I found my new favorite dinner recipe. Drumroll, please... Chicken Marsala. I made it for the fam last night for dinner, and I loved it. However, I wasn't sure if I loved it only because it was 9pm when we ate dinner and by that time I was absolutely starving. But no, I was still craving it today, so tonight for dinner, I made Chicken Marsala for one. Here's the recipe, adapted from the America's Test Kitchen recipe:
1 boneless, skinless chicken breast, trimmed
1 slice bacon, finely chopped
1/4 c. white button mushrooms, sliced
1 small garlic clove, minced
1 t. Annie's Naturals Organic Ketchup
1/2 c. sweet Marsala
1/2 T. fresh lemon juice
1 T. butter
1 T. minced parsley
1. Heat the oven to 200º. Pound the chicken breast to a uniform thickness, then season with salt and pepper. Dredge both sides in flour.
2. Heat 1 tablespoon peanut oil in heavy-bottomed skillet* over medium-high heat until shimmering. Cook chicken until golden brown on first side, 2 to 3 minutes. Add more oil, if necessary, and flip chicken, cooking until second side is golden brown, 3 to 4 minutes longer. Transfer chicken to an oven-safe plate or dish and keep warm in oven.
3. Add 1 tablespoon vegetable oil to skillet and add mushrooms and bacon. Stir occasionally and scrape pan bottom to loosen browned bits, until bacon is crisp and mushrooms are brown. Add garlic and ketchup, and cook until ketchup begins to brown, less than 1 minute.
4. Stir in Marsala and simmer vigorously, scraping browned bits from pan bottom, until sauce is reduced to a syrup. Turn off heat and add lemon juice. Stir in butter. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.
*Do not use a nonstick skillet. The pan sauce is flavored by the browned bits which stick to the pan during cooking.
I used peanut oil to fry the chicken and vegetable oil for the pan sauce. I don't know if this is logical. I simply grabbed peanut oil by accident last night, and I fried the chicken in that. I really like the way peanut oil fries, but I'm sure the oils are interchangeable. Depending on the mushrooms you're using, it might be a good idea to put them in the skillet before the bacon. I found that less ripe mushrooms needed more time to cook, and the bacon was almost burned by the time the mushrooms had softened. I used salted butter in the pan sauce and didn't find that the sauce needed any extra salt or pepper.
I served the chicken over fettuccine noodles. A simple green salad with a light dressing is a great accompaniment. A quick and easy meal. -
After the Chicken Marsala, you're going to want a good dessert. I suggest cheesecake. I would be eating the New York Cheesecake I made yesterday, except I was a good little girl and took it to work to share with my co-workers, and then I forgot to bring it home.
After dessert you're going to be so full that you'll want to veg out on the couch and watch a movie. I suggest The Godfather to keep with the Italian, excuse me, Sicilian, theme. Don't even think about going outside to do yard work or mow your lawn. No reason why you should quit being the white trash neighbor that everyone hates.