Wednesday, December 24, 2008

Mary's Fabulous Chicken Marsala

By Daniel Z. Kane

Chicken marsala is one of my favorite dishes.

But, it has been ten years since I've ordered it in a restaurant. For ten tears before that, I tried and tried, but I was unable to find a restaurant with chicken marsala that made me happy.

That is because Mary, my wife of thirty-five years, makes incomparable chicken marsala. Not even nationally known chefs can match her chicken marsala. Honestly.

Here is how.

Pound boneless chicken breasts with a wooden kitchen mallet until they are not much thicker than a pancake. Then cut each breast into five or 6 pieces.

Dredge the chicken in flour. Starting with a stick of butter, saute the chicken, and mushroom slices. After a few minutes of cooking, add between 1/2 and 3/4 of a cup of Marsala wine. Cook until the butter/marsala mixture thickens a bit and the chicken approaches a golden brown color.

Serve alone or over rice, spooning the remaining butter-marsala mixture on the chicken.

You'll love it. - 16463

About the Author: