Country Chicken Marsala

For Chris Jakes

Essie Snell on Jekyll Island, 1996

My grandmother is celebrated for the things she does with chicken.  Obviously, as a southern woman, her fried chicken is something special, but whether baked, stewed, smothered or fricasseed, her foot finds its way into the pot.  My stepfather was a fan of her creative chicken and rice “pots.”

In the tradition of creativity with chicken, I present my own spin on Chicken Marsala.

Ingredients

• 3 boneless, skinless chicken breast halves
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay Seasoning
• 2 teaspoon Italian seasoning (divided)
• 1 teaspoon sage
• 1 tablespoon white vinegar
• 4 tablespoons olive oil (divided)
• 8 ounces sliced baby Portobello mushrooms
• 2 tablespoons of chopped fresh garlic
• 3 tablespoons of all-purpose flour
• 1 ½ cups of wine (whatever is on hand, but I like to use a Cabernet Sauvignon.  I’ve also used cooking wine or Holland House Marsala Cooking Wine)

Directions

1. Slice chicken breasts into bite-sized pieces and combine with all the seasonings, reserving 1 teaspoon of Italian seasoning.  Add 1 tablespoon olive oil and vinegar, mix and let marinade for at least one hour.
2. In a large skillet, sauté fresh garlic and remaining Italian seasoning in 3 tablespoons of olive oil for five minutes.  Add mushrooms, cover and simmer for five minutes.
3. Add chicken in an even layer, sprinkle with flour and cook over medium heat, stirring occasionally until chicken is no longer pink.
4. Add wine and let simmer, stirring occasionally until a thick sauce forms.
5. Serve over pasta