Hells yeah, Friday!
Do you know I’ve been sitting on this recipe for Chicken Marsala for weeks? I made it, I ate it and then I kept it all to myself.
There’s no good reason other than laziness. If you’re in the North or the Mountains, you know what I mean when I say that negative windchill temperatures outside will suck all ounce of any sort of ambition out of your soul until you find that sitting on the couch is your only desire. If you’re in the South and are experiencing your first ever snow, you are finally starting to get what we mean.
This past weekend I forced myself to get up off the couch and dance it off every hour to 1) shake the chill off 2) get the blood moving and 3) liven things up. Thank you, Britney Spears Pandora station. So many goodies on that one!
I digress. Chicken Marsala! Well, my version of it. It really is so easy, takes almost no time! Also, pretty resolution friendly (not like the rarebit, so sinfully delicious).
Chicken, butter, shallots, mushrooms, wine, and thyme. All melded together and topped with fresh parsley and served with cheesy polenta.
What a way to start 2018!
What have you been doing to get through this week?
- 4 thin cut boneless, skinless chicken breasts
- 1/3 cup all-purpose flour
- 2 TB unsalted butter
- 1/2 tsp salt
- 1 tsp black pepper
- 3 shallots, diced
- 8 baby portobello mushrooms, washed and sliced
- 1/2 TB fresh thyme
- 3/4 cup marsala wine
- 1/2 cup chicken stock
- 1/4 chopped fresh parsley
- 1/4 cup shredded Parmesan cheese
- 1/2 cup polenta
- 2 1/2 cups chicken stock
- 1/2 cup shredded Parmesan cheese
- salt and pepper to taste
- In a shallow dish, add the flour, salt and black pepper. Mix until well blended. Lightly dredge each piece of chicken in the flour, shaking off any excess. Set aside.
- In a small saucepan, add the 2 1/2 cups chicken stock. Cover and bring to a boil. Add the polenta, reduce the heat, cover and stir occasionally until thick. Add 1/2 cup Parmesan cheese and stir. Serve with the chicken.
- While the polenta cooks, in a deep sauté pan over medium-high heat, melt the butter. Place the chicken in a single layer and cook, 5 minutes on each side, until a brown crust forms. Remove from the pan and set aside (don't worry if the chicken is not done- it will go back in the pan to finish off later).
- Reduce the heat to medium. To the pan, add the shallots and mushrooms and cook, stirring occasionally, until both are soft, around 4 minutes. Add the wine, and scrape all the loose chicken bits from the pan. Add the stock and thyme, raise the heat to medium-high and bring to a boil. Add the chicken back to the pan and cook until warmed and cooked all the way through. Add salt and pepper to taste and just before serving, add the parsley. Serve with polenta and garnish with remaining cheese.