CHICKEN MARSALA

This is by way of a reminder of what a quick, delicious dinner this is—chicken, mushrooms, a little cream, a half hour, and dinner!!  Traditionally made with filleted, flattened chicken breasts, this version uses chicken thighs, cut into 3-4 pieces each.  Roasting sliced Baby Bella or Cremini mushrooms gives a lovely, earthy flavor boost to this old reliable dinner staple.  Serve over rice or orzo, with a mixed green salad—sounds like a dinner party!

• 2-3 large chicken thighs, cut off the bones into smaller pieces
• ½ cup flour mixed with salt, pepper and a little garlic powder
• 2 tblsp olive oil and 4 tblsp butter
• ½ lb Baby Bella or Cremini mushrooms, sliced
• ¾ cup Marsala wine
• 1 cup chicken broth
• 1/2 cup cream or half and half

Spread sliced mushrooms on foil-lined sheet—drizzle with a little olive oil, salt and pepper.  Roast at 425’ for 5-7 minutes.  Heat olive oil and butter in large sauté pan.  Dredge chicken pieces in flour mixture and cook over medium heat, turning once, until internal temperature reaches 165’.  Set aside and keep warm.  In same pan, add a bit of crushed garlic and the Marsala—scrap up bits.  Add the broth and simmer to reduce and thicken—10-12 minutes.  Add the mushrooms, chicken and cream and cook until sauce thickens a little more—1-2 minutes.  Garnish with chopped parsley and serve.

The Kitchen Hive