Do overs!

I used to blog as "No Thyme to Cook" and I accidentally deleted the the whole shebang! I mentioned it on my first post here on this blog. and since I had put in a lot of time on "No Thyme" and posted a lot of nice recipes that were worth mentioning, I thought every once in a while I have some do over's and repost my favorites. Chicken Marsala from Tyler Florence is one. So delicious and so easy, it makes a really nice weeknight dish but special enough for company! It's definitely one of those go to recipes when you need to make a good impression! I worked all day today and came home a made a big platter of the Marsala, and my family was impressed. We didn't have takeout again. That's pretty impressive :)

Chicken Marsala is so good, it's definitely a do over at our house, over and over again!



Chicken Marsala
recipe by Tyler Florence, Food Network
Printable Recipe

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces Prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the Prosciutto to the drippings in the pan, sauté for 1 minute to render out some of the fat. Now, add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper, garnish with chopped parsley before serving.

My notes - I used boneless, skinless thin-sliced chicken cutlets. I didn't use butter or Prosciutto. I finely chopped up a little shallot and threw it in with the mushrooms. It goes really well with extra-wide egg noodles. Add more Marsala and Chicken Stock to make extra sauce for the noodles.

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I've said it before, I am baking challenged. Last night was no exception. Even when it's store boght but sort of from scratch. These are Pecan Sticky Buns. All you do is set them on the counter overnight to proof and puff up. then bake them for 30 minutes and there you have it, instant sticky buns. Of course I forgot to take them out of the freezer the night before so instead of breakfast on the snow day, they became a late night dessert! That's ok, we're adaptable!

Well, they didn't rise at all. Sat them in a warm place all day long. They still looked ok, not puffy and good looking, but all those pecans and sticky sauce were not going to go to waste. I baked them for the thirty minutes. Still didn't puff up at all, they were kind of scrawny. It also helps if you don't trip and flip them over on the stove instead of the plate! These will definitely be a do over. Practice may make perfect but in my case I'd go for at least pretty good!

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