Chicken Marsala

     Chicken Marsala is one of those dishes that when you're out with friends and see it on a menu you know that someone will say out loud, "Ooooh, they have Chicken Marsala."  Most everyone enjoys this great chicken dish, and they like to point out to others that this is not their first rodeo.  Though it sounds fancy, Chicken Marsala is surprisingly easy to make.  It's always a hit when you have friends over because they'll go home raving about your meal.

     As usual, I missed some ingredients in this photo.  Flour was missing as was extra virgin olive oil.  I am sorry!  I noticed my mistakes as I began making the dish. This recipe should serve 6 people. 

Ingredients-

2 Skinless Boneless Chicken Breast

1 Large Onion

4 Garlic Cloves

1 lb Sliced Mushrooms

1/2 Stick Salted Butter

Extra Virgin Olive Oil

2 Cups Marsala

3/4 Cup Sour Cream

1/2 Cup Heavy Cream

1 Cup Flour

Kosher Salt

Black Pepper

Serve with-

Linguine

French Bread

Beer 

Make it-

     Prepare the chicken by slicing each breast into 1/4 inch fillets and seasoning each side with kosher salt and black pepper. After seasoning, let the chicken rest for a bit.

     Next, dredge the chicken fillets in flour.  Heat 1/4 stick of butter with 2 tablespoons of extra virgin olive oil in a large electric skillet.  Brown each side of the fillets in groups, refreshing the butter and oil each time.  While doing this, start heating a large pot of salted water to cook the pasta in.

    After removing the last of the chicken, leave the remaining drippings for flavor.  Coarse chop the onion, then toss it and the mushrooms into the pan.  Add a bit more olive oil and season with kosher salt and black pepper.

     Sauté stirring occasionally until onions are soft and translucent while you mince the garlic.  Add the garlic and continue simmering a few minutes.  Next, add the Marsala and bring it to a gentle simmer.  Slide the chicken fillets into the mix, keeping as many as possible under the fluids. Simmer for 20-30 minutes while occasionally switching non-covered fillets with those that are, so they all enjoy a flavorful bath.  

     Up to this point,  I have been drinking while I cook.  Now I'm cooking while I drink, a much deserved break.  As a side note, that's why we guys love to barbecue and we are great at it.  It's cooking as we drink, not drinking as we cook.  That said, add your linguine to the now boiling water.

     After the 20-30 minutes, remove the fillets to a platter and cover with foil to keep warm.  Now add 3/4 cup of sour cream to the fry pan. Stir and gently simmer to incorporate the sour cream.  Add heavy cream as needed for a more smooth sauce.  

     While this was happening you should have drained the linguine.  We are now ready to plate this great dish.  Center a good portion of linguine on a plate and surround it by 2-3 fillets.  Drizzle the fillets with sauce, then add a healthy scoop of sauce to the top of the linguine. Serve with bread and butter. I also like a beer with this, of course!