Food is one of the cornerstones of the so-called simple life. But why does it always seem to be so complicated when we want to have people over? I can think of several reasons - we’re too busy, we don’t know what to cook, or we just lack the confidence to invite others into our space (a whole new list of fears).
Today I’m taking one of my favorite kitchen pieces, my Le Creuset 3.5 quart brasier, and sharing the recipe for a delicious Chicken Marsala dish! It’s my favorite pot because it not only holds a lot of food, but it's also pretty for serving the food on a casual evening!
But, truth be told, I haven’t used this pot in a while. My pan had food and residue built up on the inside and the outside, even though it had been scrubbed, and I wasn’t happy with using it for company.
Enter my favorite Scotch-Brite Extreme Scrub Sponge, that is treated to resist bacterial odors, and has 4x the scrubbing power of the next leading brand, for removing tough, baked-on messes. It also doesn’t smell stinky like many sponges I’ve used in the past!
Once I started scrubbing with hot water, with my Extreme Scrub Sponge cleaning the inside of the pot (where the stubborn, tough mess was), the residue came right off. Now it's like new again!
For Chicken Marsala, I used my Le Creuset brasier to sauté the onions and mushrooms, removing them to a bowl. Then I cooked the chicken in the same pan (after shaking the chicken in a Ziploc bag with flour, salt, and pepper).
Combine it together, add the marsala, and cook down. Then right before serving, add the sour cream, and garnish with parsley! Beautiful.
In a large frying pan or 3.5 quart braiser, heat the olive oil on medium heat; add the shallots, onion and garlic and cook until tender. Remove from the pan into a bowl; set aside.
Coat the chicken in the flour and salt and pepper (using a Ziploc bag to shake the chicken in). In the same large pot over medium-high heat, add 1 tablespoon of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second tablespoon of the oil and the remaining chicken, removing to the separate plate to keep warm.
Add the remaining tablespoon of oil to the skillet and stir in the mushrooms. Cook for 5-6 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. Drain off the liquid (keeping the mushrooms in the pan) and set aside. Add the chicken back to the pan, placing the onion mixture on top.
In a separate pan, place the marsala sauce. Add the cornstarch to 1/4 cup cold water, and whisk until smooth. Pour into the marsala sauce and heat on high, stirring until thick. Add the melted butter; stir. Add the sour cream; stir.
Pour the marsala sauce over the chicken, onions, and mushrooms in the pot. Bring the chicken marsala to a boil, then gently simmer, covered, for 15 minutes.
Meanwhile, prepare pasta following package directions, about 11 minutes.
Garnish the chicken with chopped parsley. Serve over cooked pasta.
This post has been adapted by Sandy Coughlin from the original, which you may read on http://reluctantentertainer.com/2015/09/chicken-marsala/