Chicken Marsala Revisited

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

I had to get dinner on the table in a hurry tonight and I had defrosted
a boneless, skinless chicken breast half.

I sliced the breast lengthwise to make two thinner pieces. I heated a
little olive oil and butter in a skillet and lightly dredged the chicken
in flour. I measured the flour before and after the dredging just so I
could have an idea of how much was used. It was less than a tablespoon!

I sauteed the breasts until they were almost done and took them out of
the skillet. I put in a little chopped shallot and a chopped garlic
clove (about a teaspoon of each) and let that cook a little then hit it
with about 1/4 cup of Marsala wine and let that reduce a bit.

Since I had no fresh mushrooms I opened a jar of sliced mushrooms in
water, rinsed them in a strainer to get rid of excess salt and
jar-flavor and tossed them into the skillet. Then I added back the
chicken and let everything get friendly for about 10 minutes on medium heat.

Served it with some Dreamfields pasta and tomato basil sauce (we use 2
ounces dry for both of us)and a frozen broccoli crown that I steamed and
split between us.

DH said it was good.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Archived from group: alt>food>diabetic

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Janet Wilder" wrote in message $0$10251$c3e8da3@news.astraweb.com...
>I had to get dinner on the table in a hurry tonight and I had defrosted a
>boneless, skinless chicken breast half.
>
> I sliced the breast lengthwise to make two thinner pieces. I heated a
> little olive oil and butter in a skillet and lightly dredged the chicken
> in flour. I measured the flour before and after the dredging just so I
> could have an idea of how much was used. It was less than a tablespoon!
>
> I sauteed the breasts until they were almost done and took them out of the
> skillet. I put in a little chopped shallot and a chopped garlic clove
> (about a teaspoon of each) and let that cook a little then hit it with
> about 1/4 cup of Marsala wine and let that reduce a bit.
>
> Since I had no fresh mushrooms I opened a jar of sliced mushrooms in
> water, rinsed them in a strainer to get rid of excess salt and jar-flavor
> and tossed them into the skillet. Then I added back the chicken and let
> everything get friendly for about 10 minutes on medium heat.
>
> Served it with some Dreamfields pasta and tomato basil sauce (we use 2
> ounces dry for both of us)and a frozen broccoli crown that I steamed and
> split between us.
>
> DH said it was good.
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Glad you tried it.

The garlic and shallot are not traditional in that dish, but I imagine they
tasted good Smile

Also, the wine, chicken broth and lemon juice combined only with the fresh
sauteed shrooms, create a very unique flavor, that if you try it with those
next time, I think you will really love the taste.

With enough liquid and another tbsp. of flour for thickening, you can get
enough sauce, that you won't need a separate tomato based sauce as a side.

--
Best Regards,

Evelyn