I’ve missed all of you, and thought of you often! I have been on the internet very little since late October and here is the reason why…
Close to dinner time on October 25th, Bill told me to call the paramedics because he was having difficulty breathing. During his hospital stays, he had several lung and heart procedures; was diagnosed with pericarditis, resulting in pericardial window surgery. He is very thankful as well as happy ~ and I am too ~ to say that all test results were good and he is recovering well. I knew 4 days ago he was returning to his usual self when his sense of humor returned!
And now that I’m back, I’ve got a tasty Chicken Marsala recipe for you. I really like Italian dishes, and the depth of flavor in this one will surely have you repeating the recipe many times. This is a lighter version of Chicken Marsala, without the usual ingredients of butter, flour and cream.
It’s a simple Marsala sauce: reducing Marsala wine to a thin syrup with mushrooms and braising the chicken breasts in the sauce for a delicious savory dish. It’s a fairly quick dish that is tender and filled with flavor! I hope you try it!
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 pound mushrooms, fresh, sliced
2 teaspoons garlic powder
½ teaspoon onion powder
½ teaspoon oregano
¾ cup Marsala wine
¼ cup low-sodium chicken broth or water
2 teaspoons chicken base, low-sodium
Heat oil in skillet.
Place chicken in skillet and brown on both sides.
Remove chicken from skillet and set aside.
Add mushrooms, garlic powder, onion powder and oregano.
Sauté for 3 minutes.
Add wine, broth and chicken base to skillet.
Stir well to blend.
Simmer for 15 minutes.
Return chicken to skillet.
Spoon sauce over chicken.
Cover and cook until temperature reaches 165 degrees.
Pour mushrooms and sauce over chicken and serve with pasta, rice or garlic mashed potatoes.
Take time to check out my friend, Linda, and her great blog @ My Kind of Cooking for helpful tips and yummy recipes!