We start out by ordering two dishes of spices and olive oil because Mark doesn't share this well and doesn't care if any one else gets any. A small order of mussels comes next along with a request for more bread. Because really -- what else would you do with all that sauce in the bowl of mussels if you didn't sop it up with bread.
Mark's entree is usually pasta with a spicy tomato sauce and I get the chicken marsala. Mark always says...next time I'm getting that...but he never does!
So - here is my version of Chicken Marsala. I served it with steamed broccoli. There's probably an easier way to do this but this is how I manage it. And, surprisingly, it comes together very quickly.
4 boneless skinless chicken breasts
1 large container of mushrooms, sliced
1 medium onion, sliced
4 slices of bacon, cut into 1 inch pieces
1 cup of chicken broth
1 cup of marsala wine
2 tablespoons of butter
Seasoned flour (I used Lowreys Season Salt and Pepper)
Saute the bacon in a large skillet until almost done. Add the mushrooms and onions. Season with salt and pepper. Cook until tender and bacon is done.
While that is sizzling away, pound out the chicken breast until they have an even thickness about 1/2 inch. Dredge in the seasoned flour.
Remove the bacon and vegetables from the pan. Drizzle in a bit of olive oil and place the chicken in the pan. I cook for about 5 minutes on each side. Take those out of the pan and put the mushroom mixture back in. I sprinkle a bit more flour and let that cook for about a minutes. Then add the chicken broth and wine. I let that cook for a few minutes, remove from the heat and whisk in the butter. Once you get that nice smooth sauce, I put the chicken BACK IN and let them heat back up a bit.
Now if we were skinny people I would serve this over spaghetti, but we're not (please refer to the first paragraph of this post and you'll understand WHY we're not).