My Mom always said, never try a new recipe when you are having company over. Did I listen? Of course not. Who really listens to unsolicited motherly advice anyway? I've heard it all a million times before, 'practice makes perfect,' 'if at first you don't succeed, try, try, and try again,' 'slow and steady wins the race,' and a million other cliche sayings that go against my 'those who don't take chances, never get to drink champagne' life motto. But, I have learned that sometimes mother really does know best. This chicken marsala tasted GREAT, I just over did it a little with my carelessness. I took my eyes off of it for a minute and the sauce disappeared, and sadly the chicken was a little overcooked. NO! Luckily, my wonderful guests cut me a little slack and maybe, just maybe, had enough wine by the time it was ready that they really didn't notice. Yeah right, but I can dream can't I? Despite very little sauce, which would have perfected the dish and been a nice addition to the pasta and vegetables I made for the side, it was still really good. And so, I post this with the promise that I will make it again, a little more carefully, a little more slowly, and you'll see an even better updated post on how great the sauce is! (I 'borrowed' this picture from the blog I got the recipe from, www.smittenkitchen.com, one of my favorite cooking blogs ever! I will use one of my own when I make the recipe again.)
From www.smittenkitchen.com, original recipe from Gourmet
3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup dry Marsala wine
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.