Seeing Zig Zags

This week has been nuts! Tuesday was the launch of the Missoni for Target collection which created a frenzy that brought down their entire website. I’m proud (embarrassed) to say that I arrived at Target at 7:30AM to get in line with the other 300 crazy people ready to pounce on the limited edition goods. It was like a zig zag bloodbath that ended with the purchase of several colorful fruits of my labor. So between the retail excitement and celebrating my husband’s birthday, it was a week of dining out and utter gluttony.

I was so glad when I woke up today and it was Friday. I could not wait to have a low-key night with our friends by making a home cooked meal and enjoying a glass of wine. I made Chicken Marsala served with handmade mushroom linguine from the Des Moines Farmer’s Market, and sautéed green beans. The slightly sweet wine sauce and earthy oyster and cremini mushrooms were so delicious atop the tender chicken. I could definitely make this easy and satisfying meal a few times a month!

Pound the chicken

Dredge the chicken through the flour and Essence mix

Browning chicken on each side

Cooking the mushrooms

Cooking chicken, mushrooms and sauce together

Ready to enjoy

The complete meal

Chicken Marsala

Source: Adapted from Emeril Lagasse's recipe

What You Need

  • ½ cup all-purpose flour
  • 1 tablespoon Essence, recipe follows
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts, pounded thin
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cups sliced mushrooms (cremini, oyster, shiitake)
  • ¾ cup Marsala wine
  • 1 cup chicken stock
  • 1 tablespoon corn starch
  • Salt and Freshly ground black pepper
  • Chopped chives for garnish
  • For Essence:
  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly and store in an airtight container.

What To Do

  1. In a shallow bowl combine the flour and Essence and stir to mix thoroughly.
  2. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  3. Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
  4. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
  5. Add ½ tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
  6. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
  7. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
  8. Mash the remaining ½ tablespoon of butter with 1 tablespoon of cornstarch. Add mixture to sauce to thicken. Mix until the mixture has completely dissolved and until the sauce has thickened further.
  9. Add salt and pepper to taste and garnish with chopped chives; serve immediately.

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