chicken marsala |
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The first time I made this, my kids said, "This is kinda like Rainbow's boneless chicken, but fancier. I guess it's pretty good" Let me be clear, there is no way I could reproduce that greatness that is Rainbow's "Boneless, gravy on the rice."
However, when one is 2,00 miles away from a plate lunch place, this makes a good dinner nonetheless. I do love a good chicken and gravy. The sauce should be the consistency of thin gravy. The mushrooms and onions will give it a nice texture, and the combination of butter and olive oil makes it shiny/pretty and deliciously smooth. Goes well with Trader Joe’s Lemon Pepper Pasta. Or rice, of course. Macaroni salad is optional. |
1 package of boneless/skinless chicken thighs
Hawaiian salt and black pepper, to taste Flour ½ t oregano, or a few fresh sprigs, cut finely 1 tub of your favorite mushrooms, sliced 4-6 shallots, thinly sliced (or half of a regular onion) |
2T butter
2T olive oi l¾ cup Marsala wine ½ cup chicken broth (or so) Splash of heavy cream or half-and-half (optional) Juice of a lemon |
Pound the chicken until is its about ¼ inch thick. This can be very therapeutic. Mix together salt, pepper, oregano and flour in a bowl. Dredge chicken and cook in butter/oil mixture until golden brown and juice run clear. Flip to brown both sides.
When all the chicken is cooked, lower the heat and add shallots and cook until cooked well. Add mushrooms and cook until browned and they have released their liquid. (This always takes longer than you think, so resist the urge to add more liquid even if the mushrooms are looking dry) Add marsala and chicken broth and let it boil well for a few minutes. Stir in a splash of heavy cream if you want, and let the sauce reduce down a little. Add lemon juice, put the chicken back into the sauce and simmer again for a couple of minutes.
Remove chicken from sauce. For a thicker sauce, whisk in some of the seasoned flour and let it cook for another few minutes. Drizzle over chicken and use the rest as gravy.
When all the chicken is cooked, lower the heat and add shallots and cook until cooked well. Add mushrooms and cook until browned and they have released their liquid. (This always takes longer than you think, so resist the urge to add more liquid even if the mushrooms are looking dry) Add marsala and chicken broth and let it boil well for a few minutes. Stir in a splash of heavy cream if you want, and let the sauce reduce down a little. Add lemon juice, put the chicken back into the sauce and simmer again for a couple of minutes.
Remove chicken from sauce. For a thicker sauce, whisk in some of the seasoned flour and let it cook for another few minutes. Drizzle over chicken and use the rest as gravy.