Just Another Manic (Marsala) Monday

Life gets busy.  Especially when we are gearing up to start school next week! My Sweet Girl is starting FIRST grade.  Seriously.  She'll be away from her mama every single day and while I tell her I'm so excited for her (and part of me is) I'm secretly having a hard time with it.  I really enjoy spending my days with her and I'm going to miss having her here with me.  She adds so much fun to our days.  However, while Little One is starting her first year of preschool, she will only be gone a few hours a week, so I still have her to soak up the love. I'm really looking forward to some one on one time with her and fun mommy/daughter dates, but I can't help but feel guilty that my oldest will be missing.  Please tell me I'm not the only one who struggles with this?


The weather here in MN has been a bit cooler these last few days making it feel totally fall-like around here.  I've been really enjoying it and I'm bringing out all my "cool weather recipes."
Feast your eyes on this...

Chicken Marsala is one of my very favorite ways to enjoy chicken.  I had been a bit intimidated to try making it at home since I've had so many wonderful marsala dishes while dining out, but found that it's much easier than I had thought it would be.  The key is to use a marsala wine with a good taste.  I really like Florio marsala because it's a bit sweet. It's also not expensive, which is a nice little bonus. Another bonus?  It will take you less than 30 minutes to make this delicious meal. 

Chicken Marsala

* 2-3 boneless, skinless chicken breasts, pounded to 1/4 inch thick
*one package of sliced, fresh portabella mushrooms

*1/2 c flour

*salt & pepper

*3 Tbls butter

*2 Tbls veg oil

*one cup Marsala wine

*2 Tbls sherry wine

*1/4 c chicken broth

*pinch of dried thyme

*parsley

*fresh grated parmesan or asiago cheese

Sprinkle chicken breasts with salt and pepper to season, and then dredge in flour. Grab a skillet (I use my cast iron for this meal) and heat 2 Tbls of butter and one Tbls veg oil. Set heat to a medium/high and lay chicken breasts in a single layer.  Brown on both sides and then remove from pan.  Turn down the heat to medium, add the last tablespoon of butter and oil and then the fresh mushrooms. Cook mushrooms for about 6 minutes, turning often so they don't burn. Add the sherry wine and then cook mushrooms for another minute or two so they absorb all the flavors of the wine. Next, add the chicken broth, thyme, and the marsala wine. At this point I add my chicken breasts back if I think they could use a bit more time to cook. Simmer and reduce liquid by about half. 

Remove from heat and sprinkle with parsley and parmesan and/or asiago cheese.

I usually serve this with a side of linguini and will pour the marsala sauce all over it.  SO GOOD.  If you're like me, you may want to make a double batch of marsala sauce so you have leftovers for the next day.  (This meal reheats very well) Or for seconds that night. Trust me, you'll be tempted!

Enjoy! Have a happy Monday, friends!

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