Since being in college, my friends and I have created our very own tradition. The tradition is that on every Saturday we go out to dinner, you know, to try and feel like we are actually adults and on every Sunday we have a sit down family dinner. And who just so happens to be nominated every week to cook the our Sunday dinner? Well, that would be me!
But don’t worry, I make them my little helpers in getting ingredients that I forgot in our dorm room and it is their job to wash the dishes. Personally, I like my job a lot better!
Last weekend, though, this tradition had to be put on the back burner. I had to go home for the weekend to help my older sister pack up her belongings and move into her first “real” apartment. This is her first apartment, in which she will not be renting as a college student, and it is located in the heart of the Financial District. It’s small, overly priced, and some how, it is absolutely perfect.
After getting back to my university on Monday morning, I was greeted with an empty pizza box, chinese food containers, and a guy passed out on my bed. My first thought was, WHAT HAPPENED. I was later told by my roommate that they didn’t cook anything for dinner, instead, they ordered out for three days straight. So, in feeling bad for the poor things, I whipped them up a home cooked meal asap. I even made one of my roommate’s favorite dishes; chicken marsala.
- 2 lb Thin Sliced Chicken Breast
- 1/2 cup Flour
- 2 medium Onions (Yellow or White)
- 5 cups Sliced Mushrooms (2 Packages)
- 1 cup Chicken Stock
- 1 cup Marsala Wine
- 3 tbsp Butter
- Coat the chicken breast with the flour. You can do this by putting the flour on a plate and flipping the chicken on it. We only want a light coat so you don’t need to “egg it” first.
- Take a deep pan and melt the butter in it. Place the chicken in the pan, cook for about two minutes, flip, and cook for another two minutes. Do this for all of the chicken slices and remove them from the pan when finished.
- Slice your onions and mushrooms into long strips. Place them in the same pan you just cooked your chicken, close the lid, and allow them to soften a little on medium/low heat.
- Once the onions and mushrooms are a little softened, add the chicken stock and marsala wine. Put the flame on low and let in reduce for about 5-10 minutes.
- After the liquids are slightly reduced, add the chicken that we just cooked to the marsala, stock, mushroom, and onions. Let this cook on medium heat for about 10 minutes.
- Once cooked to your preferred thickness, serve and enjoy. TIP: Add a cowboy rue( 1 part flour + 2 part water) if you want to really thicken it up
I hope that everyone enjoys reading and making this recipe as much as my friends enjoyed eating it!