Bridget's Recipe Corner

 

Last weekend we celebrated my son's 17th birthday. I really don't know where the time has gone. It truly seems like yesterday we were being kicked out of various kid's clubs as a result of his passion for biting other children. Thankfully, as time passed, his palate changed and he prefers eating good meals instead.

It's always been a tradition in my house that the birthday celebrant gets to pick the meal. This was his request. I'm sure many of you have your own version, but here is mine. The birthday boy enjoyed it. Hope you enjoy it too.

Chicken Marsala

8-10 thinly sliced boneless, skinless chicken breasts
1 1/2 c. sliced Button mushrooms
1 1/2 c. sliced Cremini mushrooms
2 shallots, finely diced
1/2 c. yellow onion, finely diced
1 can chicken broth
1 c. Florio Marsala Dry wine
1/2 c. Sherry
1 c. flour
dash Kosher salt
freshly ground pepper, to taste
1-2 t. Italian seasonings (Kroger brand - seasonings in a grinder)
2 T. Italian Flat leaf parsley, finely chopped
approx. 1 stick butter
olive oil
1 package thin spaghetti (I like to use Barilla or DeCecco)

In large skillet, heat approximately 2 T. olive oil and 2 T. butter. In shallow bowl, add flour, seasonings and parsley. mix well. Take each chicken breast and dredge in the mixture. Add to heated pan, browning on both sides. Work in batches if skillet is not large enough. Set browned chicken aside. Meanwhile, heat 2 T. olive oil and 3T. butter in separate skillet. When melted, add shallots and onions, cooking approximately 5 minutes. When the onions are soft, add the mushrooms, mixing well. Cook approximately 10 minutes. In the chicken skillet, add Marsala wine and Sherry, stirring well. Return chicken to pan. Add the mushrooms and their drippings to skillet. Carefully stir and cover. Turn heat to low and simmer approximately 20 minutes, until chicken is cooked and sauce begins to thicken. Add 1 T. butter.  Adjust seasoning and wine as necessary. Per my son's request, I served the Chicken Marsala over thin spaghetti. We also had roasted asparagus and sautéed fresh spinach and shallots.