It’s been raining the whole weekend here in Tampa, and all we want is some comfort food and good movies. Unfortunately, someone has to cook and I’ve decided on something easy and quick, but delicious.
Therefore, I decided to make rice and green peas, fried sweet plantains, and chicken marsala.
As I am about to cook, I realized I didn’t have any mushroom and I no one is willing to go outside. Therefore, I made my chicken marsala without mushroom and it was perfectly delicious. This is how I made it.
1 ½ lb. boneless skinless chicken breasts
½ cup all-purpose flour
Salt and pepper
2 tbsp. extra virgin olive oil
2 tablespoons unsalted butter
1 medium onion sliced
1 medium shallot finely chopped
2 tsp garlic powder
2 tsp garlic parmesan
2/3 cup chicken broth
2/3 cup dry Marsala wine
2/3 cup heavy cream
2 tbsp chopped parsley
Season the chicken with salt and pepper. Mix the flour, salt, garlic powder, garlic parmesan, and pepper in a plate. Dredge the chicken in the flour mixture and shake off any excess of flour.
Heat the olive oil in a pan over medium-high heat. Cook the chicken until golden-brown on both sides, about 3 to 4 minutes per side. Transfer to a warm plate and set aside.
In the same pan, add one tablespoon of butter. Add the onion and the shallots. Cook for about 2 minutes. Then add the Marsala wine and the chicken broth.
Simmer until reduced by half. Add the cream, let cook for 1 minute.
Then return the chicken back into the sauce. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more.
Add the other the rest of the butter and adjust the taste. Garnish with chopped parsley.
As usual, my family and I had a wonderful evening. We spent our time eating our delicious meal, reminiscing, and enjoying the sound of the rain.
We made sure not to take these little moments for granted.
Wherever you are, whatever you do, make it count. Enjoy your loved ones!