It is completely "incroyable" AND "formidable" to me that my oldest has entered her 20th year today. We are celebrating her 19th birthday, reveling in the blessing that personifies itself as our Emily. She has spent most of the day completing assignments and nannying, but we made time for a special dinner and the cake is soon-to-come …
As I hugged her "good morning" today, I asked her what she wanted for dinner and she said, "Chicken Marsala."
I wasn't surprised.
I posted this recipe last year at this same time, but will post it again for your viewing pleasure …
I've adjusted the posted amounts this year to accommodate how much I usually make.
- 6 T. butter
- 6 skinless, boneless chicken breasts, pounded to equal thickness
- 6 shallots
- 3/4 lb. mushrooms, sliced
- 1/2 c. dry Marsala
- 1 c. cream
- 2 t. lemon juice
- salt and freshly ground pepper
Melt 2 T. of the butter over medium heat. Add chicken and sauté, turning once, until lightly browned, about 2 minutes on each side. Remove and set aside.
Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from the bottom of the pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste.
Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.
Tomorrow … Emily's birthday cake!