Chicken Marsala
Savory Sweet Life
The Line Up
2 skinles, boneless, chicken breasts
salt and freshly ground pepper
1/2 c all purpose flour (or corn starch for gluten-free)
up to 1/2 c olive or vegetable oil
8 oz container of mushrooms, cleaned and sliced
2 TBSP dairy free buttery spread
1/2 c sweet Marsala wine
1/4 c chicken stock
1/4 c sherry or dry white wine
Optional: up to 2 TBSP Tofutti Sour Supreme
Garnish with chopped parsley or oregano
The Game Plan
Split each chicken breast through the middle to make a total of 4 pieces. Place the breasts one at a time in a zipper storage bag and pound each one flat using a meat mallet until they are about 1/4 inch thick. Season with a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and dredge each piece in it.
Heat oil over medium-high heat and when the oil is hot, fry each piece of chicken for 3-4 minutes per side until golden brown (you may have to do this in 2 batches). Remove chicken and place them on your serving platter, covering them with foil. Carefully soak up any remaining oil with paper towels and discard.
Reduce the heat to medium and add "butter" and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them lightly with salt and pepper. Add Marsala, sherry, sour "cream" and chicken stock, allowing the liquid to reduce slightly - approximately 3 minutes. Pour mushrooms and sauce over chicken and serve.
Coach's Post Game Conference
I don't slice the chicken breasts. I use 4 whole breasts and then pound to about 1/4-1/2" thick. Also, as I've mentioned a time or two... we here on Team Matos like... no, LOVE... our sauces. I always (at LEAST) double sauce recipes. I served this along with some Ore-Ida steam and mash potatoes (dairy free, *almost* instant mashed potatoes!)
Final Score
Coach - Home Run - every single time
Catcher - Home Run
The All-Star - he had "dry" chicken and potatoes - but still considered it a home run
The Rookie - Home Run
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