For Chris Jakes
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| 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
- 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.
- 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.
- Add chicken in an even layer, sprinkle with flour and cook over medium heat, stirring occasionally until chicken is no longer pink.
- Add wine and let simmer, stirring occasionally until a thick sauce forms.
- Serve over pasta
