In other news, I think I've just about gotten this Chicken Marsala recipe down pat:
1/2 C flour
1 tsp salt
1/2 tsp ground black pepper
1 tsp ground oregano
6-8 chicken breast filets (or whole boneless breasts, pounded 1/4” thin)
4 T olive oil
8 T butter, divided
3 cloves garlic, finely chopped
3 cups mushrooms
2 cups Marsala cooking wine
3 T chopped parsley (or 2 T dried parsley flakes)
1 tsp rosemary
Salt and pepper to taste
1 lb pasta of choice
Combine flour, salt, black pepper and oregano. Dredge 2-3 chicken filets at a time in flour and brown in olive oil in skillet, 4 min each side, on medium high heat. Remove to platter.
Melt 4 tablespoons butter in skillet. Saute mushrooms and garlic over medium heat until browned, 5-8 minutes. Deglaze pan with Marsala and add parsley and rosemary. Swirl in the remaining 4 tablespoons of butter and season to taste with salt and pepper.
Reduce heat. Return chicken to pan, stir well to coat all chicken pieces with sauce. Cover and simmer 8-10 minutes. Cook the pasta according to package directions as the chicken simmers. Serve over pasta.
This is perfect for date night, served with a nice Riesling wine.
And since it is my birthday, I'd like someone to sing Happy Birthday to me.