What's for Dinner? Chicken Marsala!

Sorry I fell off the wagon last week.  Not sure why, but we just didn't cook a lot...we had a lot going on!  But I'm back, baby.  Tonight, I had two containers of mushrooms in the fridge I wanted to use (I tend to buy multiples of things because I forget that I have already bought them...anyone sympathize?). Chicken Marsala is a really easy and yummy dish that was perfect.  It really only takes about 15 minutes to make.  Works for me!  You can use a variety of mushrooms, to fancy it up, or just use your standard whites.  I served it with green beans sauteed with shallots and we had a great, easy meal.  Give it a try. Enjoy!

Chicken Marsala
Serves 4

• 1/2 cup flour
• 1/2 tsp dried (or fresh) thyme
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 1-1.25 lb chicken cutlets (I buy the already pounded cutlets, but you can buy regular breasts and pound them out thin between two sheets of plastic wrap)
• 2 TBSP olive oil
• 2 TBSP butter (I use Brummel & Brown spread)
• 2, 8 oz pkg sliced mushrooms (use any varieties you like)
• 2 garlic cloves, minced
• 1 cup chicken broth
• 3/4 cup Marsala wine
• salt and pepper to taste
• 1/2 lb angel hair pasta (or any cut you like)

In a shallow bowl, add flour and spices and mix together.  Dredge chicken cutlets in flour mixture until well coated.  Set aside.  In a large frying pan, heat 1 TBSP oil and 1 TBSP butter until hot.  Add half chicken cutlets and saute on one side, about 3-4 minutes until golden.  Flip chicken and saute about 2 minutes more.  Reserve to plate.  Add the remaining oil and butter and chicken and repeat steps. 

In a pot, bring water to boil and add pasta.  Cook according to directions. Drain and set aside.

After chicken is done and removed from the pan, add in mushrooms.  Saute until they start to get tender.  Add garlic and saute one minute more.  From the remaining flour in bowl, sprinkle 2-3 tablespoons over mushrooms and stir to coat.  Cook 1 minute more. Add chicken broth and Marsala wine and let simmer until it begins to thicken.  Add chicken back to pan and simmer, about 5 minutes more until sauce is thick (if it gets too thick, add more broth).  Season with salt and pepper. Serve over pasta and enjoy!

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