Wednesday, October 6, 2010

Steph's Mom's Chicken Marsala

I'm so mad at myself right now! I do all my menu planning on an Excel spreadsheet. Each week when I do my new plan I make a copy of the previous week's worksheet, delete that week's plan, and then make my new one. Apparently this week I forgot the step where I put the copy on a new worksheet. Sigh. And now because my two kids have somehow sucked away any sort of memory (and intelligence) I used to have, I can't remember what we even had to know if there was anything worthy of posting. I don't think there was...I got in a cooking funk at the end of last week and was just burned out on making dinner.

Anyway, on to this week I suppose. We had some friends over last night for dinner, and I had originally planned on making Baked Pesto Chicken, but then I realized yesterday afternoon that making that would require a trip to the store with both kids after nap/quiet time. So instead of having to deal with that potential catastrophe (no, my kids are both good at the grocery store, I just hate having to take them both for only one item) I went looking for something else I could make. I pulled out my cookbook compiled by members of a parenting message board I belong to because I knew my friend Benah had a balsamic chicken recipe in there that I'd wanted to try. Unfortunately it required overnight marinating which wasn't going to work since this was roughly three hours prior to our friends' arrival. I kept flipping through the chicken section and finally arrived on this chicken marsala recipe submitted by my friend Steph. Her caption under the recipe (which is titled Stolen Chicken Marsala in the cookbook) says, "Shh! Don't tell my mother! I had to steal it--it's SO GOOD!!" Worked for me, and I had everything on hand and figured it would come together quickly.

Steph's Mom's Chicken Marsala

2 pounds chicken, pounded even
1/2 cup seasoned breadcrumbs
1/2 cup flour
1/8 tsp pepper
1/8 tsp paprika
1/4 tsp oregano
1 cup marsala wine

Mix all ingredients (except chicken and marsala). Dredge chicken. Heat 2 Tbsp oil and 2 Tbsp butter in frying pan. Saute meat and chicken about 1 minute until brown. Place chicken pieces in a baking dish. Add 1 cup marsala wine to frying pan remains and deglaze the pan. Pour over the chicken, and bake at 350 for 15-20 minutes.


See, totally easy! I made my own breadcrumbs by throwing a couple pieces of whole grain sandwich bread into my food processor with some Italian seasoning. For the flour I used whole wheat. I wasn't sure how that was going to turn out as I've never used whole wheat flour for dredging, but I didn't think you could even tell it was whole wheat in the finished dish.

This chicken was amazing and fantastic and yummy and amazing and fantasic. Everyone really liked it, even the kiddos ate all of their portions. These are generally all ingredients I have on hand, so this will definitely go into my repertoire of "Akkk!! What am I going to make for dinner?!" recipes. There was one piece of chicken left last night, and after our guests left I was so tempted to eat it because I loved it so much. I was glad I had some self control because it made for a tasty lunch today!

I had to take a picture of the only piece left in the pan.

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