Last night I was feeling a) desirous of some meat and b) cash-poor, so I came up with what I thought was the perfect solution: Chicken Marsala. I had some Marsala wine in the refrigerator already, so the entire meal ran about $12 (2 chicken breasts + 3 Portobello mushrooms + 1 onion)…and only took 25 minutes start-to-finish. I adapted my recipe from this one at Epicurious.com.
CHICKEN MARSALA (serves 2)
1. Heat 1 1/2 tbsp butter in a large skillet (I used a wok…because that’s what I’ve got).
2. Brown two salted and peppered chicken breasts on both sides, and remove to a plate.
3. In the same skillet, cook a thinly sliced onion and two or three thinly sliced Portobello mushrooms (you can add a little olive oil if they start sticking to the pan). I also add a little garlic salt at this point, because in my opinion garlic salt can do no wrong.
4. Once the liquid from the mushrooms has evaporated a bit, add about half a cup of Marsala wine. Cook until the smell of alcohol is gone (I know that seems besides the point, but you can have wine with your dinner!).
5. Return chicken breasts to pan, and add about a cup of chicken broth (I just use packaged bouillon). Simmer chicken for 15-20 minutes, depending on thickness, turning once halfway through.
6. Remove chicken to plate and continue cooking down mushroom sauce, adding another tablespoon or two of butter. When the sauce has reduced to your liking, pile mushrooms and onions over chicken. Top with sauce and serve.
Remember: garnishing with rosemary (even these slightly wilted specimens I found in my refrigerator) makes everything look prettier.
Kate Spade platter.
