The Unofficial Cook

Chicken…always on everyone’s grocery list and a staple in most households. In fact, chicken is the one thing religions do not single out as unclean and therefore excluded frpm their followers’ diet.

Then came the Bird Flu when chicken and all fowls got a bad rap. While the flu hasn’t reached US shores and the Rocky Mountains, I’ll continue to enjoy my eggs for breakfast and my chicken for dinner and lunch.

This Chicken Marsala is derived from several recipes I’ve tried over the years. This particular one has cream but no rosemary. I don’t exactly like the mix of cream and that particular herb.

For a Chicken Marsala without the cream, I prefer it with garlic and rosemary. It’s delicious and perfect for a warm summer day with a light salad. Whatever version I choose to cook, I always end up serving it with spaghetti.

Recipe:

4 skinless, boneless chicken thighs

1 c. all-purpose flour

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. cornstarch

1/5 tbsps. butter or margarine

1 c. mushrooms, sliced

1/2 c. Marsala winde

1 c. heavy cream

bunch of fresh parsley, chopped

1 lb. spaghetti noodles, cooked as directed

Pound chicken to flatten it. Mix salt, pepper, cornstarch and flour in a dish. Dredge chicken with this mixture.

Melt half the butter in a large skillet over mdium-high heat until it sizzles. Saute the chicken breasts until golden on both sides, about 4 minutes to each side. Add the remaining butter, the mushrooms and the Marsala and cook over high heat for 4 minutes. Stir in cream, reduce heat to a simmer and cook 6 more minutes. Add parsley and turn off heat.

Serve with spaghetti.

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