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Author Notes: Every serious cook has a dish that they can cook without thinking or effort. It's the meal that you want to define you, and one that continually delights everyone for whom you cook. In my case, it's chicken marsala.
Occasionally, I experiment with the recipe. I've gone with mustard and marscapone. I've tried grilling the chicken. The former is nice, but really rich. The latter...not as much. The sauce needs to pick up the brown bits on the bottom of the pan for optimal flavor. You want things to meld together so it tastes like it was cooked together and not just a sauce you poured over the top. Harmony is a beautiful thing and you don't achieve it when you cook the meat and sauce separately (Think about serving a roast beef with fresh-from-the-packet McCormick's Beef Gravy.). —jaredpaventi
Pan searing flour
- 1/4 cup all-purpose white flour
- 1/4 tablespoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 cup pan searing flour
- 4 boneless, skinless chicken breasts
- 1 teaspoon herbes de provence
- 12 ounces assorted fresh mushrooms (white, crimini, shitake, etc.), chopped and stemed
- 2 shallots, finely chopped
- 2/3 cup dry marsala
- 1/3 cup dry sherry
- 1 tablespoon olive oil
- Pound chicken to 1/4-inch thick. Dredge chicken in pan searing flour and add to heavy, deep skillet preheated on high. Brown chicken on both sides, 3-4 minutes, and remove.
- Add shallots and cook until tender, 3-4 minutes. Add wine and herbes. Cook to deglaze, scraping up brown bits at bottom of pan.
- Add mushrooms and cook until tender. Return chicken to pan and cook until sauce is thick, about 10 minutes.
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For