Chicken Marsala

On a chilly November night I feel like something hearty...but healthy which isn't always easy. Chicken Marsala is just the dish.  Its a warm, cozy dish that makes everyone at my kitchen table happy.  Best part is that its quick, and its all done in one pan.  Which means less cleanup and a quick dinner!

Chicken Marsla is a classic old school recipe that reminds me of my childhood.  The lightly coated chicken breasts simmer and braise in a sweet marsala sauce with sautéed mushrooms...and its heaven...just heaven.  This is a must try...Im confident it will become a favourite in your home and a new staple dinner to add to your weekly menu.

If your not a fan of mushrooms, you could leave them out of this recipe, and used chopped onion in replace of them.  But, theres something about the hearty mushrooms that make the dish more satisfying...and you kill two birds with one stone serving your veggie and your protein on one plate...another reason why this dish is a time saver.

1/2 cup all purpose flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley
2 boneless/skinless chicken breasts cut in halves and pounded thin
1 tablesson Canola Oil
4 tablespoons butter
2 cups sliced mushrooms (button or cremini)
3/4 cup Marsala Wine
1/2 Cup Chicken Stock
1 teaspoon of Corn Startch
1 tablespoon water


~In a bowl, combine the flour and the seasonings and stir to combine
~Coat each breast in the flour and set aside 
~In a large skillet, heat the oil and add one of the tablespoons of butter
~Sear the chicken breasts on both sides until lightly golden brown, about 3 minutes each side
~Remove them from the skillet and place on a plate 
~Add another tablespoon to the skillet and add all the mushrooms
~Cook the mushrooms, stirring frequently until the mushroom are golden around the edges
~Add the Marsala Wine and simmer until the wine has reduced to half, takes about 3-4 minutes
~Add the chicken stock and bring to a simmer
~Add the chicken breasts back to the pan and let them cook on low for 10-12 minutes until fully cooked. The time will depend on the thinness of the chicken breast
~In a small bowl, combine the corn starch and the tablespoon of water and add the mixture to the skillet and mix until sauce thickens
~Add the remaining 2 tablespoons of butter and stir to combine
~Place on a serving dish and sprinkle with chopped parsley or chives





This recipe is a great make ahead dinner and reheats well.  Serve it with your favourite starch or a nice loaf of bread!  You will be scraping the plate clean with this yummy sauce!


Natalie

Is it the crust or the filling?

Who can honestly say they don't like pie?

I love pie... But I find myself torn between what makes me love it so much.  Is it the flaky, buttery crust that keeps me wanting more? Or is it the luscious steaming hot filling that does it for me?
Regardless, you can't expect a tasty, crisp, buttery, tender pie unless you have the right crust!

Ive finally found a fool proof recipe that I'm excited to share with you.

2 1/2 cups of all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 Cup of cold unsalted butter (cut up into small pieces)
1/4 cup water
2 teaspoons of lemon juice
1 egg
1 tablespoon cold water

~In a large bowl, combine the flour, sugar and salt
~Add the cold butter and using your hands combine it with the flour and continue to break it up into small pieces until you've achieved a crumbly texture
~In a small bowl combine the water and lemon juice then add it to the mixture
~Using your hands, combine the ingredients until you can form the dough into 2 discs
~Wrap each disc in plastic wrap and refrigerate for 1 hour until firm
~When you pull out the dough, allow it to rest for 10-15 minutes
~Roll each disc into 1/4 inch thickness, this will cover a standard 9" pie dish
~Fill with your favourite homemade fruit filling and top it with the other rolled out disc
~Be sure to make a slit (about half an inch long) the top of the pie...this will allow all the steam to escape ensuring a perfectly cooked filling!
~Trim off any excess dough and pinch the two layers together, I like to use a fork to pinch it together. Makes a pretty pattern too!
~In a small bowl make an egg wash by whisking the egg and the tablespoon of cold water together
~Gently brush the wash onto the top of the pie for a nice golden, crisp and evenly baked crust!

This pie dough can be made up to 2 days in advance and kept in the fridge until your ready to use.  You will need to allow the dough to rest at room temperature for 15-20 minutes prior to rolling.

The dough is very forgiving so don't be intimidated or afraid if you think you've ruined it or you've broken it.  It can easily be repaired by folding and pinching it back together.

The best thing about any pie, is you can fill them with just about anything.  Let the filling speak for itself.  Don't get crazy with the seasoning, you don't need it.  The fruit changes its flavour when its cooked, adding depth, richness and sweet and bitter undertones that you simply won't appreciate if you overdue it!


Enjoy!
Natalie Mascia