Saturday, March 1, 2014

Chicken Marsala-Zinfandel




♥♥ Intermediate

I'm going to start by saying that some of the best things happen by accident. Or laziness. Usually by accident, and sometimes by laziness. Okay, or both.

This meal sort of just "happened" when I was too lazy to find the correct Marsala wine at the grocery store. I got tired of looking, and had two kids going crazy, so I just grabbed a Red Wine that looked decent and went with it. It's an Old Vine Zinfandel (Red), and I never would have known that it would be such a good pairing with chicken and mushrooms. So here we go, a spin on an old classic. Enjoy (we sure did)!

What you'll need:
1 1/2 Lb. Boneless Skinless Chicken Breast (Pounded Down to 1/2")
Salt & Pepper to Taste
1/3 Cup + 1 Tbsp. Flour
5 Tbsp. Olive Oil
5 Tbsp. Unsalted Butter
8 oz. Mushrooms (Sliced) <-- I used canned Mushrooms, totally a no-no anymore.
1 Clove of Garlic, Minced
1/3 Cup Old Vine Zinfandel Wine (Red)
1/3 Cup Chicken Stock

How it's done: 
1. After pounding chicken, season with salt & pepper and then dredge with 1/3 C. Flour.
2. Heat 2 Tbsp. Oil & 1 Tbsp. Butter in a skillet over med-high heat. Add Chicken and cook, turning once, until golden brown. (About 3-5 Minutes). Transfer the chicken to a plate, and set aside.
3. Add 2 Tbsp. Oil & 1 Tbsp. Butter to the skillet, and then add the mushrooms. Cook until browned, about 8 minutes. Transfer to the plate of chicken and set aside.
4. Heat remaining oil in skillet, and then add garlic. Stir continuously for 1 minute, then add 1 Tbsp. Flour, and continue stirring for another 2 minutes. Add Wine and Chicken Stock, and continue stirring and scraping the bottom of the pan until thick, about 2 minutes.
5. Add mushrooms and chicken back into pan, and cook for 5 minutes. Remove from heat and stir in the remaining butter.

I served this Chicken Marsala-Zinfandel with Challah Bread and Cauliflower Mash. So, so good.