May 25, 2011

The Way to a Man's Heart

My husband's getting old!  :)

Yesterday was his birthday, and so we celebrated in a fashion all our own.  It's a special day for us, not only because he's a year older, but because we also became engaged on his birthday 6 years ago.  {Insert 'aww' here.}

This year, I decided to make his favorite dish - Chicken Marsala.  I made it once before (several years ago) and the result was such a disaster that I haven't tried it since.  I guess I was too chicken. 

But anyways, I googled several different recipes for Chicken Marsala, and finally found this one, which is what I more or less followed.  It's excellent - I recommend that you try it.

Chicken Marsala Saga - What you will need:
  1. 4 chicken half-breast (boneless / skinless)
  2. flour
  3. salt
  4. pepper
  5. Oregano
  6. Oil (I used olive oil)
  7. Butter
  8. Sliced mushrooms
  9. Marsala Wine
  10. Sun-dried tomatoes (optional)

A wine connoisseur, I am not, but I asked the very helpful man at the store what he would recommend.  He immediately had an answer.  He assured me that this is what all of the restaurants use, and who am I to say he's wrong? 

First, combine your butter and oil in a saucepan over medium heat.

Combine your flour, salt, pepper and oregano in a shallow dish (I also threw in some white pepper for no apparent reason).  "Dredge" the chicken. 
  • Dredge is an awesome cooking term that refers to (basically) dragging the chicken through the mixture on both sides.  I didn't get any shots of me doing this because I had no free hands.
  • The recipe calls for you to smoosh the chicken before dredging.  I was lazy - I picked up pre-sliced chicken that was dredge-ready. 
Carefully add the chicken to the oil/butter mixture.  Allow to brown on one side, then on the other.  You should be able to tell when they're ready to turn.  The chicken becomes opaque on the bottom, and the edges will start to turn this color, as well.  Medium heat is probably best.
Add your mushrooms and sun-dried tomatoes (if using) around your chicken.  They're Superman's favorite.  <3
Once chicken side #2 is basically done, stir together.  Add the wine, cover and simmer for approximately 10 minutes.

And there you have it!  It really wasn't as tough as I feared.  I also added chunks of white cheddar cheese when I served it, and he added a Parmesan mountain on his.

My helper.. far be it from him to leave me
on my own to make Daddy's dinner. <3
My notes: I've tasted better chicken marsala, but this recipe certainly held up!  It was delicous.  I may try a tad more wine next time, as, when all was said and done, the flavor wasn't very strong.

    As you can see, choking it down was a chore.
After dinner, my husband wanted to go flying!  Flying on his birthday is something of a tradition because that's how we became engaged.  (He took me flying at night and wrote 'marry me?' on the ground in Christmas lights.)  {Insert 'aww' here.}
Of course, to be legal, he had to practice three landings before taking me up with him.  Not that I was bored!
Pictures from our flight:   

Later, we had birthday brownie with cream cheese frosting.  15 points if you can guess how old he is.  :)

All in all, a successful birthday, so Superman says.  <3

~ Sarah

PS - PLEASE share your Chicken Marsala tips / sagas!!  I plan to make it again and want to improve it.  :-)


Blah! Blah! Blah! said...

Re dredging: The less messy way is to put flour and seasonings (I always add at least a little black pepper!) into a zip lock bag that is big enough to hold chicken pieces at least a couple at a time. Add the chicken and zip up the bag. Shake, rattle and roll to completely coat the chicken with the flour and then remove. Continue until all the chicken is coated.

I prefer Veal Marsala and will attempt to find my Australian recipe for chicken and veal for you in the near future. :o)

Sarah said...

Awesome! Thanks for the tip, Blah! Blah! Blah!