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Tuesday, May 1, 2012

Marsala Medallions with Mash or Chicken and Potatoes?

Weeknight dinners...in an effort to keep things exciting without spending a lot of time, the 30 minute meal was likely born.  The trick is to also rotate the menu so the taste buds and family are not restless, keep the ingredient list fairly simple and ensure many components are always on hand.  Every once in while, an error will be made like forgetting that the mushrooms were used with the grilled steak and are no longer in the drawer for Chicken Marsala.  The other obstacle is once my mind and salivary glands have communicated the promise of food to come, it is difficult to detour or substitute.  With Marsala and mashed potatoes in mind, improvisation is forced. 

The easy solution is to simply make the chicken without the mushrooms and so a plan was formed.

Using boneless, skinless chicken breast sliced into "medallions" - ok, they were sort of 1 x 2 cubes, but give a writer a little poetic license, then dredged in flour and browned in a magic red pot. 



(Ever since I received mine I have been able to produce a new dynamic of fabulous meals)

The chicken is then seasoned with salt, pepper then browned in a splash of olive oil.  Some garlic, a bit of fresh parsley, chicken broth, a generous pat of butter and a gurgle  + splash of Marsala wine. 


Simmer and reduce until the sauce is thick, lush and irresistible.

Serve on a pillow of mashed potatoes.



Don't be surprised if everyone is quiet for the first few minutes.  They are merely enjoying the fabulous food, tongues smiling and thinking happy thoughts.  In fact, no one really missed the mushrooms this time.

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