Happy Mother’s Day to all my readers who are moms or moms-to-be. I hope you had an amazing day!
This recipe is from a new cookbook I won. My mom’s online forum had an auction about a month ago and one of the items up for bidding was Rachael Ray’s new cookbook – Look & Cook. I’ve been waiting a new cookbook and this was mine to win! 🙂
I really like Chicken Marsala and it’s one of those foods that I’ve never made at home but usually get out at weddings or other events. It’s very easy to make and make enough for dinner and 2 lunches for each of us. I served it over whole wheat egg noodles.
1 lb boneless, skinless chicken breasts, cut into thin slices
4 Tbsp unsalted butter
1 pound cremini (baby portobello) mushrooms, thinly sliced
2 Tbsp flour
3 – 4 garlic cloves, finely chopped
1 cup Marsala wine
1 cup chicken stock
extra-virgin olive oil
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season chieken with salt and fresh ground pepper. Saute chicken breats until cooked through. Cooking time will depend on the thickness of the chicken. Once chicken is cooked though, place on a plate and cover with aluminum foil to keep warm.
In the same skillet, melt butter and then add the mushrooms. Cook the mushroooms for 7 to 8 minutes or until golden brown. Add teh garlic to the pan and cook for an additional 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the flour over the mushrooms and cook for one minute. Slowly add the marsala wine to the pan and contine cooking for a couple minutes until the wine is reduced in about half.
Add the chicken stock to the pan and bring the sauce to bubbling. Add the chicken back into the pan to warm and combine.
Source: rachael ray’s look & cook cookbook