Chicken Marsala (with my Dad as the hand model, hehe hehe)

My parents are big foodies and one of my favorite dishes that my Dad makes is his Chicken Marsala. It was fun to photograph his food because he was making faces at the camera while I flashed away at the food and his hands. He was my hand model for this post. So don’t worry that in my past posts that you have noticed female hands and all of sudden you see big hairy man hands. I didn’t have a sex change nor did I take hulk-like steroids. 🙂 My Dad was also frustrated because I made him measure all his ingredients, which he is used to the method of “sprinkle and go.”

Ingredients  Ingredients
Servings for 8 people Servings for 2 people
3 lb thinly sliced Chicken Breast (about 16 slices) ¾ lb thinly sliced Chicken Breast (about 4 slices)
1 ½ tablespoon Adobo (with pepper) 1 1/8 teaspoon Adobo (with pepper)
1 tablespoon Granulated Garlic 1 ½ teaspoon Granulated Garlic
½ teaspoon Black Pepper 1/16 teaspoon Black Pepper (more like a dash)
½ teaspoon Salt (Iodized) 1/16 teaspoon Salt (more like a dash)
1 cup Flour, plus ½ cup divided ¼ cup Flour, plus 4 teaspoons divided
½ tablespoon Parsley Flakes A little under ½ teaspoon Parsley Flakes
8 oz. White Mushrooms 2 oz White Mushrooms
Olive Oil for drizzling Olive Oil for drizzling
1 stick of Unsalted Butter 2 tablespoon of Unsalted Butter
2/3 cup of Water 1 teaspoon of Water
1 bottle (12.7 fl. oz.) Marsala Cooking Wine A little under a ½ cup of Marsala Cooking Wine
14.5 oz. can of Chicken Broth About a ½ cup of Chicken Broth
2 lb Ziti Pasta (or your favorite pasta) ½ lb Ziti Pasta (or your favorite pasta)

Ingredient picture:

We forgot to add the chicken broth to the picture, so here it is!

This recipe/pictures depicts an 8 serving recipe but I provided the ingredients if you were only serving 2 people; just substitute the numbers for a more manageable amount of food.

Step 1: Trim off excess fat off chicken.

Step 2: Combine adobo, granulated garlic, black pepper and salt in a small bowl.

Step 3: Sprinkle each side of the chicken slices with your dry ingredients from the small bowl.

Step 4: In a flat casserole dish, combine 1 cup of flour and parsley flakes.

Step 5: Lightly flour both sides of the chicken breast.

Step 6: Shake off excess flour.

Step 7: Lay your chicken in a dish and set aside.

Step 8: Slice mushrooms and set aside.

Step 9: Heat a large skillet over high heat. Drizzle the pan with olive oil and melt the 2 tablespoons of unsalted butter.

*The olive oil prevents the butter from burning.

Step 10: Add four slices of chicken breast and cook for 2-3 minutes on each side.

*Do not be concerned if the chicken is not cooked all the way because later we are going to recook it in the marsala wine sauce.

Step 11: Repeat steps 9 and 10 if you have more than 4 slices of chicken.

Step 12: While the chicken is cooking, add the 1/2 cup flour and water to a cup and whisk.

Step 11: Remove the chicken from the pan.

Step 12: Using the same pan, add the sliced mushrooms. Cook for a minute.

* The mushrooms will soak up all the lovely juices and bits left by the chicken.

Step 13: Add marsala wine.

Step 14: Using a lighter or long match, light the marsala on fire.

*Please be careful!!! This is my dad’s favorite step but please don’t light your eyebrows on fire.

Step 15: Holding the handle of the pan, lightly move the pan in a back and forth motion until the fire has died out.

Step 16: Add the chicken broth and bring to a boil.

Step 17: Add the flour/water mixture a little at a time and whisk.

Step 18: Reintroduce the chicken slices into the pan and submerge them under the mushrooms.

Step 19: Reduce to low and cover with a lid for 5 minutes. Remove the chicken marsala from the heat and let sit while you cook your pasta.

Step 20: Cook pasta according to directions. (After the pasta is cooked, some people add some butter, crushed garlic, salt and pepper to make the pasta serve-able by itself).

Step 21: Serve chicken marsala over pasta. Eat and Enjoy!


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