Even when it is just the two of us, we almost always eat in the breakfast room and if it's dinner time, the candles are lit.
After a day of football, this Sunday evening seemed to call for a special supper.
And after the last football game, I lit the candles and we enjoyed a special dinner . . . we started with a salad and then . . .
Chicken in Marsala. Ever since last Thursday, when Bonnie, from From a Writers Kitchen posted this recipe, I craved it. Sunday night seemed the perfect night to replicate Bonnie's dish (although mine is not as pretty as hers). You can see for yourself -- HERE
The recipe came from one of Marcella Hazan's earliest cookbooks, Classic Italian Cooking. I've heard of her but alas, not one of her cookbooks grace Linderhof's shelves. And after making and eating this wonderful Chicken in Marsala, I think I will have to rectify that!!!!
As Bonnie said, it is easy to prepare and it is definitely yummy and actually, quite a company dish!!! There is always a bottle of Marsala in Linderhof's pantry and with chicken breasts in the freezer . . . it could be one of those "pantry meals"!
I served it with white and wild rice and some peas. It was so good that husband Jim and I almost (I said almost) licked our plates clean!!!
Dessert this Sunday. I'm sorry to say that desserts at Linderhof (for a while at least) will be saved for company dinners.
Thanks, Bonnie, for a great recipe that I will definitely make again and again! It's terrific!
The recipe, shamelessly copied from From A Writer's Kitchen!
CHICKEN IN MARSALA
3 T. olive oil
1 pound boneless chicken breasts
3/4 cup flour
1/2 t. salt
freshly ground pepper to taste
1/2 c. dry Marsala
3 T. butter
In a heavy skillet, heat the oil over medium high heat.
Salt and pepper the chicken on both sides and dredge in the flour. Shake off the excess. When the oil is quite hot, slip the chicken into the pan carefully, reduce the heat slightly and brown on both sides. This will take about 3 to 4 minutes per side. Transfer to a warm platter and cover.
Drain off most of the fat. Turn the heat to high and add the Marsala. Boil briskly for about a minute, stirring to deglaze the pan. Reduce the heat and add the butter, stirring until the sauce starts to thicken. Return the chicken to the pan, turning to coat. Serve immediately or turn the heat very low to hold for no more than a few minutes. Serve with pasta, roasted potatoes or rice.