I think I’m on my way to being almost officially back to normal ( what me normal?) November 12th was one month since my hip surgery and I am walking without a cane and I fixed my first dinner by myself at that time. I made chicken Marsala with mushrooms. Good to be back in the old groove again .
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 7 ounces cremini mushrooms sliced fairly thin
- 1 large clove garlic minced
- 3/4 cup marsala wine
- 1/2 cup heavy/whipping cream
- 1 cup chicken broth (I added this)
Instructions
- Cut the chicken breasts in half lengthwise and trim off any remaining fat. Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
- Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4 minutes/side or until golden. Take the chicken out of the pan and set aside.
- Meanwhile, slice the mushrooms into fairly thin pieces (or you can prep them prior to starting cooking... I like to multi-task to save time).
- Add the remaining butter and mushrooms to the skillet and cook them for 3-4 minutes, stirring occasionally, until browned.
- Add the minced garlic and marsala wine, chicken broth (my addition) to the skillet and let it bubble for 2-3 minutes. I also thickened with a couple tablespoons flours after reducing.
- Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed. I added a little bit of chopped parsley to finish it off (optional).
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