Chicken Marsala

Friday night is party night for most people.  A night to release the busyness of the work or school week and welcome the weekend.  It's party night here too, but with a family motif.  Friday family movie is an event that we look forward to.  We either order or make pizza, make popcorn, a bottle of wine for mom and dad and settle in to enjoy a movie together.

Bet let me tell ya....I'm sick of pizza!!!    The kids would be disappointed if I changed their pizza party, so pizza is still on the menu, for them; hubby and I are up for a change.

Our menu for tonight will consist of chicken Marsala with a side of fresh homemade penne and a crusty Italian bread.   Now, although I'm up for making homemade pasta, rest assured, I am not rolling and kneading, rolling and kneading....I simply throw all of my ingredients into my Viente pasta machine (love it!) and in 30 minutes I have fresh pasta. The chicken Marsala will take a little more effort on my part, BUT, have no fear, it's an easy recipe and the outcome is delicious!

Chicken (or Veal)  Marsala

serves 2-4


1 cup flour

salt and pepper
6-7 chicken cutlets (or veal)
1/2 cup vegetable oil
1 Tbls butter
1 large onion
2 cups of cremini mushrooms
1/2 cup Marsala wine
1 cup of chicken or beef stock

Spread flour out on a plate, mix in a little salt and pepper.  Coat the chicken or veal with the flour, shaking off the excess

In a large saute pan, heat oil over medium heat.  Add cutlets to the hot oil and cook them for about 3 minutes on each side.  Set them aside.

Discard the excess oil from the pan and replace pan to the medium heat.  Add butter.  Once butter has melted add onion and saute for about two minutes.

Add mushrooms to the pan and increase the heat to high.  Cook for two minutes without stirring.  Then stir them and cook for another two minutes.

Remove the pan from the heat and add your Marsala wine.  Return your pan to the heat and cook sauce until it's bubbling (be careful, the wine could flame, but it will die out shortly after)

Add your chicken or beef stock and reduce your heat to medium.  Let the sauce simmer 2-3 minutes.

Season with salt and pepper if you prefer.

Ladle your sauce over the cutlets.