This last weekend I had some friends over and I was making Chicken Marsala with mushrooms and I had forgotten to p/u the cream, so I called my friend up and asked if they would not mind picking up some cream! Of coarse my wonderful friend said "No Problem". The menu was Shirley J Fettuccine, Chicken Marsala, and a cranberry, pecan, blue cheese spinach salad w/raspberry/ranch dressing and homemade no fail french bread. My boys were at the fair and ended up missing our dinner get together, and upon arriving home they were to sick from all the rides to eat. The following day my oldest Son was disappointed he missed my chicken "Marsala". I told him I have some left over ingredients and I can make it for him! I ran into the same problem of "no cream!," Then it dawned on me, Shirley J! Why don't I try the cream sauce base in my famous handed down from my sister with variations Chicken Marsala sauce with mushrooms! The results? Amazingly gourmet! Just as good as when I used the cream! Here's what I did !
Ingredients:
4 boneless chicken breasts
1C. Flour for breading
3/4C. of milk for soaking chicken breast.
wax paper for pounding the chicken between
garlic salt
4 Tbl sp butter (or more if needed for cooking the chicken after it has been pounded 1/2 inch thin and soaked in milk for 20 seconds and then dipped in flour and sprinkled with garlic salt.)
Preparation
Take one chicken breast at a time and place it between two wax papers and then use your meat ponder or flat smooth rounded rock and pound the chicken out until it is 1/2 inch thick. Then place milk in a bowl large enough for your pounded out chicken. Soak the chicken for 20 seconds. Then place the flour in another bowl and put your milk soaked chicken breast in the flour making sure to cover entire chicken. In a saute skillet melt butter and as soon as butter is hot cook breaded chicken. Turn oven on to 350. Place a cookie sheet in oven to keep the chicken hot and this will ensure it is cooked so no pink is in center. Turn oven low if it takes you awhile to make the sauce, although it shouldn't. Now we move on to the heavenly sauce!
Marsala Sauce
Ingredients
1C. of mushrooms
1 Tbl sp butter for sauteing the mushrooms
1 clove of fresh garlic
3/4 C. of Marsala Wine
1cup of beef broth (Shirley J has a beef bouillon you can use that has less sodium and half the price of let's say Wylers)
1 Tbl sp fresh lemon juice
1/4 C. of Shirley J cream sauce base
1 pinch of salt
Preperation
In the same pan that you cooked the chicken in you now want to put your mushrooms in and saute, if there is not enough butter add two more Tbl spoons. Saute mushrooms until covered with the butter and barley soft, now add 1/2 C. Marsala Wine and turn heat low. In a small bowl add beef broth, lemon juice 1/4 c. Marsala Wine and Shirley J cream sauce base. Stir all ingredients until all is dissolved. Now pour it slowly over the mushrooms and increase heat until sauce starts bubbling and thickening. Sir constantly until desired consistency ( gravy). Then add a pinch or two of salt for taste. Pull chicken out of oven place in a casserole dish and pour sauce over chicken. You can do individual plates if you want . Placing each chicken breast on a plate and pouring sauce over each piece of chicken. Garnish with parley if desired. You just haven't had Chicken Marsala until you've tried this! Bon Appetite!
Serving 4
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