I got a recipe via email for Chicken Marsala, one of my Aunt Buzz’s favorite dishes. Boned bits of chicken pounded into thin paillards, lightly breaded and fried, then served with ‘shrooms sautéed in Marsala wine. I don’t think Aunt Buzz would be too, too happy with me right now because, in her words, I took the recipe and “gorped it up.”
I added some chopped cauliflower and onion to up the veggie content, and used Amontillado in place of the Marsala, and, you know what?
It was pretty darned good! So let’s hear it for gorping stuff up!
Oh, I also used bresaola – a beef prosciutto in place of the more usual ham version.
•1 cup flour
•1 tsp paprika
•1 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1/2 tsp celery salt
•1/2 tsp dried basil
•1/2 tsp dried parsley
•1/2 tsp Cayenne
•1 lb boneless, skinless chicken tenders
•1/4 cup olive oil
•4 oz prosciutto
•8 oz sliced ‘shrooms
•2 cups chopped cauliflower
•1-1/2 cup diced sweet onion
•1/2 cup Amontillado sherry
•1/2 cup chicken stock
•3 or 4 tbsp Sherry Peppers Sauce
•2 tbsp unsalted butter
•1/4 cup chopped parsley
Whisk the seasoned flour ingredients together in a bowl.
Note: there will be more than enough seasoned flour for the amount of chicken called for. Stash half of the mixture in a tightly covered container for when you next need some.
Dredge the chicken tenders in the seasoned flour, then shake each tender lightly to remove excess flour.
Heat the olive oil in a large pan over medium high heat, then add the tenders and cook for five minutes, then turn them over and cook for another five minutes.
Transfer the chicken to a platter and keep warm while you finish the dish.
Adjust the flame to medium, then add the bresaola (or prosciutto) and cook for one minute.
Note: it would be easier if you roughly chopped the bresaola or prosciutto before adding it to the pan.
Add the ‘shrooms, onion, and chopped cauliflower and cook for about ten minutes, until the ‘shrooms are browned at the edges and the onion is tender.
Add the amontillado and the Sherry Peppers Sauce, and chicken stock; adjust the heat back to medium high, and cook until the the sauce has reduced and thickened.
Add the chicken, and simmer, covered, for a minute or two just to heat through.
Give it a taste and add salt, pepper, or a bit more Sherry Peppers Sauce, if you like.
Sprinkle with freshly chopped parsley and serve over rice.
Nice. And surprisingly simple to toss together in one pan and around about 30 minutes.
Who needs drive through chicken tenders?