Can I tell you how happy I am to be done with all the sweets that come along with the holidays? I don’t want to see cookies or candy for a very long time! I was so happy to get back in the kitchen with real food.

My husband got back to his normal workout routine this morning after taking a few days off and I wanted to have a good lunch ready for him when he got home. He was so excited to see a few of his favorites. I’d actually never made chicken marsala and was scared because the wine smelled so strong but it’s really delicious. The sauce was great over mashed potatoes and asparagus.

Chicken Marsala
adapted from Martha Stewart

3/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 ounces white button mushrooms, sliced
1 cup sweet Marsala wine
1 cup chicken broth
1 clove garlic, finely minced
3 tablespoons freshly squeezed lemon juice (of 1 lemon)
2 tablespoons unsalted butter

Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.

Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.

Remove skillet from heat, and add wine and broth. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

This post linked to Ultimate Recipe Swap.

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