Chicken Marsala

While I’ve had Chicken or Veal Marsala before, it’s not been one of my favorite flavors in the past. Anyone who knows me understands that sweet and “real food” were never meant to be blended together.

Don’t get me wrong – I have one of the stronger sweet tooths around. But I simply can not bring myself to like sweet flavors blended in with savory flavors.

That being said, I was browsing the wine shelves of the local grocery store and I spotted some dry Marsala. I decided I’d buy some and taste it to see if it was something that I could cook with.

It was borderline. A little too sweet, but with cooking that might die down a bit. So I used it for some Chicken Marsala, and it wasn’t too bad.

Ingredients:

- 2 large chicken breasts, pounded to uniform size
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
- 1 onion, sliced thin
- 3/4 pound mushrooms, sliced thin
- 1 tablespoon chopped garlic
- salt and pepper to taste
- 1 cup Marsala
- 1 cup chicken broth
- 1 tablespoon butter

Sautee chicken in olive oil until brown, but not cooked to done. Remove from pan. Add onion, mushroom and more olive oil, if needed. Sautee til softened. Add garlic. Salt and pepper to taste.

Add marsala and chicken broth. Bring to boil, then reduce to simmer. Add chicken breasts to pan, cook til done.

Remove chicken breasts and cover to keep warm. Add butter to sauce, reduce sauce slightly.

Serve sauce over chicken.

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