Planning ahead can be really tough when you are busy. Sometimes I get caught up in all the other tasks of the week that I can't be bothered with sitting down to write a menu for the week, plus a shopping list that I will probably forget or lose at home anyway.
This week, was just one of those weeks. I came off a busy weekend and I needed to just live with using what was in my refrigerator and pantry. I usually have chicken breast in the house, a few potatoes and an array of vegetables to chose from. Since my mushrooms were at risk of biting the dust soon if not used, I decided to make chicken marsala....something I haven't made in ages.
What I liked about this was that it didn't dirty up a ton of my dishes, and I could do most of the work (pounding the chicken) while my daughter was sleeping. Then, all I had to do was dredge in a seasoned flour mixture and saute. Easy peasy.
recipe by: Cafe Coco
2 chicken breasts
1/4 cup flour
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon freshly ground pepper
8 oz mushrooms
1/2 cup dry marsala wine
3 tablespoons butter
4 tablespoons olive oil
Serve with: mashed redskins, and hericot vert if you would like.
Rinse chicken breasts, and pat dry. Beat with a mallot in between sheets of plastic wrap until chicken breasts are 1/4" thick.
Mix flour, basil, salt and pepper together and spread on a large dish. Dredge each chicken breast in flour on both sides, shaking off the excess. Set aside.
Preheat a large skillet. Add butter and oil. Once pan is hot and butter is melted, add the chicken breasts. Cook until chicken is brown on one side (about 3-4 minutes). Flip. Cook for about 2 minutes, add mushrooms. Cook for 2 minutes, then add marsala wine and stir mushrooms around. Cover and simmer on medium for about 8-10 minutes. Check on the chicken to see if it is done. Pour sauce and mushrooms over the top of chicken. Serve.