Wednesday, January 16, 2013

Chicken Marsala

Third time's a charm, right? I made Chicken Marsala the other night in honor of me not being sick and being able to actually cook. I made a whole extra plate so that after dinner, I could take a picture of it (thus practicing the use of all artificial light for the food photo), and my husband would have leftovers to take for lunch the next day. So when he was at lunch, a coworker asked for the recipe, and my husband told me that he directed her to my blog. Blerk! I hadn't yet posted my photo (or recipe) of Chicken Marsala, but (to my horror), my husband told me that I've actually already posted the recipe (and picture) of Chicken Marsala twice before. He also informed me that the picture I took this past week is way better, so here it is. I guess it's good to know that I'm improving! (Use the search engine at the top left if you want to see my progression of food photo-taking skills throughout the years. Simply search for "chicken marsala.")

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Chicken Marsala

4 (6-ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 cup pre-sliced mushrooms
½ cup Marsala wine
½ cup fat-free less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to ½-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.

Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.

*Special notes: you’ll notice that I have used canned mushrooms (that way I can make Chicken Marsala whenever, despite the fact that I don’t have fresh mushrooms, but it really is better with fresh mushrooms. And, I obviously forgot to use the parsley.

Recipe Source: Cooking Light magazine

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