Friday, December 26, 2008

Mary's to Kill for Chicken Marsala

By Daniel Z. Kane

I am not a big chicken fan. I don't care if I never see another piece of baked or fried chicken. Chicken marsala, however, is a very different story. I love it.

But, it has been ten years since I've ordered it in a restaurant. For ten tears before that, I tried and tried, but I was unable to find a restaurant with chicken marsala that made me happy.

That is because Mary, my wife of thirty-five years, makes incomparable chicken marsala. Not even nationally known chefs can match her chicken marsala. Honestly.

Here is Mary's recipe.

Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.

Dredge the chicken in flour. Starting with a stick of butter, saute the chicken, and mushroom slices. After a few minutes of cooking, add between 1/2 and 3/4 of a cup of Marsala wine. Cook until the butter/marsala mixture thickens a bit and the chicken approaches a golden brown color.

Serve the chicken on boiled rice, spooning the remaining butter/marsala mixture over it.

Enjoy. - 16459

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