Recipe Share Wednesday: Chicken Marsala Revisited :)

CM 1

Happy Wednesday!

Here is a picture of what we had for dinner tonight: Chicken Marsala, mashed potatoes, green beans, biscuits, and garlic & parsley butter. I fed five people tonight and there are leftovers for tomorrow. One piece of chicken and a good bit of mashed potatoes and beans. Not sure the biscuits will make it through the night. In my quest to conquer my weekly grocery bill, I am trying to figure the cost per person per meal. This one seemed kind of expensive at just under $18, but with at least six servings, that’s $3 per person. At my favorite Italian restaurant, the Chicken Marsala meal costs around $20 per person.

Here’s the recipe for the chicken:

  • 4 boneless, skinless chicken breasts (they need to be thin so either buy thin ones or slice a large one in half length-wise)
  • 1 can sliced mushrooms or fresh sliced mushrooms
  • 3/4 cup Marsala wine (I use the one in the cooking wine section)
  • 1/4 cup water
  • 1-2 teaspoons dried basil
  • flour for dredging chicken
  • 4-6 tablespoons of butter

In a large skillet, melt 2 tablespoons of butter over medium heat; add mushrooms and saute until browned. Remove and set aside. Lightly dredge chicken breasts in flour; shake to remove excess. Melt 2 more tablespoons butter over medium heat; add chicken breasts and cook until lightly browned on both sides, adding additional butter if needed. Return mushrooms to pan. Pour wine/water over chicken; sprinkle with basil. Reduce heat; cover and let cook over medium-low to low heat at least 30 minutes, turning occasionally. (The longer it cooks, the more tender it will be.)

 

For the biscuits:

  • 3 cups self-rising flour
  • 1 cup Crisco (the only think I use Crisco for)
  • 1 cup plus a couple tablespoons buttermilk

In large bowl, mix flour and Crisco together until well-combined and it feels like little tiny peas. Make a “well” in the middle and pour in buttermilk. Mix together by hand. You can either form the dough into balls and press onto greased pan or you can roll them out and use a biscuit cutter. I did that tonight so they’d look pretty; I don’t usually. 🙂 If I’d done it by hand, there would probably have been 10-12 big biscuits instead of these little ones.

 

For the butter:

Soften 4 tablespoons butter. Stir in garlic salt to taste and a sprinkle of dried parsley. Put on potatoes or biscuits – or both! (Like me!)

 

 

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