March 15, 2014

lazy chicken marsala.

this has become a serious staple in our home. like a once a week staple, at least. everyone loves it and, no matter how much extra i try to make, there's pretty much never any leftovers (much to my disappointment).

and it's so easy. and so quick. obviously, i'm a fan.

oh, and the lazy part of this recipe is that i fillet the chicken quickly and thinly, and don't mess around with trying to pound it down. easy peasy.

lazy chicken marsala
serves four
adapted from here.

1 1/2 pounds chicken breasts
3 tbsp grass-fed butter (or ghee)
2 tbsp olive oil
1/2 cup marsala wine
1/4 cup sherry
8-10 oz mushrooms, rinsed and sliced
generous salt and pepper

in a large skillet, melt butter and oil over medium high heat. fillet chicken breasts through the middle lengthwise into thin, wide strips. season generously with salt and pepper and sauté in skillet until golden brown, the flip and repeat.

dump mushrooms in, followed by the marsala and sherry. cover and cook on medium-low for 5-10 minutes.

serve (if you're not opposed to it, it would be kind of amazing on a bed of mashed potatoes) and enjoy!


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