.I hate mushrooms.
I always have. I’m not sure what exactly about the little fungi never appealed to me. Maybe it’s the texture; that odd combination of rubber and tofu (which oddly enough I do like – the tofu, not rubber). It could be the taste; have you ever tried to describe the flavor of a mushroom? It’s not tangy, salty, sweet, rich, bland, smokey, it’s nothing. It just tastes odd and the smell alone of shitake mushrooms causes instant physical reactions that are not pleasant, trust me.
I really can’t say what it is. I don’t like mushrooms and never have.
I do remember one time when I was about 14 Dad took us out to eat at this really nice restaurant that sits high on a hill overlooking my high school. Offhand I can’t remember what exactly I ordered but unbeknown to me it came loaded with mushrooms. Yes I always picked them out of everything, no matter how small.
Well Dad decided to push my resolve and he offered me $5 for every mushroom I ate. In 1984 that adds up to some serious coin. Well I took his dare and with a lot of lemon water I made a nice $35 smackers that day. Was it worth it? Taking into consideration the satisfaction of having took the bet contrasted with the memory of what each of those horrid things tasted like, I would have to say it’s a push.
Mom and Dad always said as I grew older my tastes would mature and I would grow to like them. They were right and wrong. I still do not like the taste or texture of them, I never grew to like beer either.
However I have come to like the flavor they add to some foods; Chicken Marsala being one of them. I’m not quite sure what it is but they add a little something. Don’t get me wrong, as soon as those little babies hit my plate they are picked out one by one but I’m ok with the flavor.
I don’t think I have found my ideal Chicken Marsala recipe yet but this one here is pretty close. I took some liberties with the idea of the recipe but I liked the sherry flavor.
When breading chicken I’ve found it’s best to double coat them. If you look in the first photo above three breasts have been coated twice while the fourth only once. See how it’s more pink from the moisture in the chicken? Double coats will ensure these little darlings have a nice breaded layer in cooking.
You might be thinking “those chicken breasts are pretty small”. Well you’re right. I’m all about proportionate eating and half a breast over pasta is more than enough for even my big strapping Mr. Sweet Butter. It’s one of the reasons I love cooking single serving size dishes. Keeps our eyes in check.
The absolute best thing about Chicken Marsala is it comes together as easy as LEGOS and makes for a beautifully delicious dinner. Even with the mushrooms. They can always be picked out.
- Sherry Marsala Chicken
- 4 Chicken boneless skinless half-breasts; (pounded to even thickness) - Cut in half for smaller portions and leftovers
- ⅓ C. Flour
- ½ tsp Salt
- ½ tsp pepper
- ½ tsp Oregano
- ½ tsp Basil
- 4 tsp olive oil
- 4 tsp Butter
- 2 cloves Garlic, diced but not minced
- 1 C. mushrooms; (fresh, sliced)
- ¼ C. green onions, sliced
- ½ C. Marsala wine
- ¼ Sherry wine
- 1 Tbs softened butter
- 1 Tbs flour
- Combine flour, salt, basil and oregano in a shallow bowl.
- Dredge the chicken in the flour mixture, let sit for one minute and send them in for a second coat.
- Heat the oil, butter, and garlic in a skillet until butter finished bubbling.
- Brown the chicken on medium heat for about 2-3 minutes on each side, until lightly brown.
- Add the mushrooms being sure to incorporate in the butter and chicken juices and saute until chicken is cooked completely .
- Remove chicken from skillet and set aside and cover to keep warm.
- Add the wine, sherry and green onions to the mushrooms and season with salt and pepper.
- Combine the tablespoon of butter and flour to make a roux and add to Marsala sauce. Simmer until thickened and wine is reduced.