Friday, May 6, 2016

Chicken Marsala

Dave has been camping every weekend since the middle of March.  I've gone out with him 3 or 4 times, I really don't want to miss Saturday morning coffee with Donna.  Sometimes I drive out Saturday morning after coffee, spend the rest of the day and night out in the camper and come home Sunday in time to fix family dinner.

It is still pretty cold at night, I am very thankful for the heater...really, who am I kidding, if there wasn't a heater I wouldn't be going.

One weekend, Dave went out on Friday after work.  He met out niece and nephew and I was going out Saturday after coffee.  Dave takes care of all the camping prep.  He fills the camper with gas, propane, dumps the tanks, fills the fresh water, does the shopping and the cooking in camp, I show up and relax!  Well, this particular weekend, Dave was getting everything ready and checked the levels of water and propane while it was parked in the driveway.  Everything was about 2/3 full so he was good to go.  He loaded up the dogs, the groceries, and off he went.

Once he got parked and unloaded, he checked the water and propane levels again, turns out the propane was only 1/3 full.  The camper is at an angle in the driveway.  He had a bit of of a cold night that night when the propane ran out, even after he turned the heat down to 45° and cuddled with the dogs all night.  He knew I wasn't going to be very happy with a cold night in the camper, so Saturday morning, before I got there, he drove back into town, filled up with propane and back to his spot by the river.  He swore everyone to secrecy so I wouldn't give him a hard time.

I arrived later that afternoon.  We had a fun time, great dinner and played some card games with our niece and nephew.  We cuddled under the covers after Dave turned up the heater for me and I told him I was getting to really like the COW.  That is when he confessed.  I told him I didn't know why he wanted to keep it a secret, but I was sure thankful he drove back into town for the propane!  I know that mistake will never be repeated!

During the week, we play a bit of catch-up.  We have to get all our spring stuff done, our regular stuff around the house done, and clean out the camper and get ready for the next weekend.  So dinners have to be quick.  I am still working to find some chicken dinners that Dave enjoys (other than fried chicken).  It is an uphill battle!  This dish is fast, easy and was delicious.  And enough to keep you warm on cool spring nights!

Chicken Marsala
Ellie Krieger, Comfort Food Fix

1/4 cup all-purpose flour
1/4 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground black pepper
Four 5-oz. skinless boneless chicken breast halves, pounded to 1/2 inch thickness
2 Tbsp. olive oil
1 large shallot, finely minced
1 1/2 lbs. white button mushrooms, thinly sliced
1/2 cup Marsala wine
1 cup low-sodium chicken broth
1 T sp. unsalted butter
4 tsps. finely chopped fresh parsley leaves

Combine flour, paprika, 1/4 tsp. salt, and 1/4 tsp black pepper in a large sealable plastic bag.  Add 2 pieces of chicken and toss in the flour mixture until well coated.  Remove the chicken from the bag, shaking off any excess, and repeat with the remaining 2 chicken pieces. Reserve 1 Tbsp. of the remaining flour mixture.

Heat 1 Tbs. oil in a very large nonstick skillet over medium-high heat.  Add the chicken and cook until browned, about 2 minutes per side.  Transfer the chicken to a plate.

Add the remaining 1 Tbsp. oil to the pan and heat over medium-high heat.  Add the shallot and cook until softened but not browned, about 2 minutes.  Add half the mushrooms and cook until they begin to soften, about 2 minutes.  Then add the remaining mushrooms and cook until they release their water, about 5 minutes.  Add the reserved 1 Tbsp. flour and stir until the flour is dissolved into the mushroom mixture.

Add the Marsala wine to the pan and bring to a boil.  Cook until about half the wine is evaporated, about 30 seconds.  Add the chicken broth and remaining 1/4 tsp. of salt and 1/4 tsp. pepper and bring to a boil.  Continue cooking until the sauce is reduced slightly, about 2 minutes.  Add the chicken, spooning the sauce over to cover, and cook until the mixture thickens slightly, about 10 minutes.  Transfer the chicken to a serving plate.  Cook the sauce to the desired thickness.  Add the butter and stir until melted.  Drizzle the sauce over the chicken and garnish with the parsley.
Makes 4 servings.

Kitchen fail...I chopped the parsley and forgot to add it.  I found it after dinner when we were cleaning up.
1 year ago:    Summer Salad and Catching Up
2 years ago:   Strawberry Mousse and the Strawberry Marathon
3 years ago:   Cherry Tart and the Weight Loss Challenge
4 years ago:   Hiving the Bees and Bee Cupcakes

May 6, 2016   Sunrise 4:57 am  Sunset 10:40 pm  Temp. H 63/ L 39°F

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