Chicken marsala is one of my favorite dishes.
But, it has been ten years since I’ve ordered it in a restaurant. For ten tears before that, I tried and tried, but I was unable to find a restaurant with chicken marsala that made me happy.
That is because my wife, Mary, makes the best chicken marsala on the planet. Really.
Here is how.
Pound boneless chicken breasts with a wooden kitchen mallet until they are not much thicker than a pancake. Then cut each breast into five or 6 pieces.
Dredge the chicken pieces in flour, and saute them, using an entire stick of butter. Add mushroom slices. After cooking for a few minutes, pour in about 3/4 of a cup of Marsala wine and cook until the chicken approaches a golden brown color.
Serve alone or over rice, spooning the remaining butter-marsala mixture on the chicken.
Enjoy.
On Location Photography: Appreciating the Convenience
