I am a huge Chicken Marsala fan but a huge hater of mushrooms. We have a “no fungus among us” rule in our house. I will pretty much eat anything…there’s just something about the slimy consistency of cooked mushrooms that makes me pukey.
So we do a replacement that I think happens to be delish. Peppers and purple onion.
Saute the peppers and onion in butter.
While cooking, pound the chicken (I always pound under saran wrap so my kitchen doesn’t get a bacteria bath) and dredge it in flour.
When the pepper mix is done, set aside.
Then cook chicken in the same pan with some more butter about 4-5 minutes each side.
Remove cooked chicken and place on serving tray. Put pepper mix back in the pan and add marsala wine and water.
And last, add the parsley. Mix together so you deglaze the pan. You don’t want to loose all that cooked buttery goodness! When its heated through, pour over chicken and serve.
4 Chicken breast; pound thin
2 Tbsp. Flour
2 Tbsp. Butter
1 each, red pepper, green pepper, purple onion; sliced. (Or 2 Cups Mushrooms. Eww.)
3/4 Cup Marsala Cooking Wine
2 Tbsp. Fresh Parsley (Or 1 Tbsp. dried)
This recipe is on the menu for this weekend. Hubs parents fly into DC tomorrow after 5 months in South Africa. We are so excited to spend a few days with them before they head home to NY!
And in other news, tomorrow I have my 16 week Dr. appointment! I am just crossing my fingers that this new Dr. I am switching to wants to do an Ultrasound and that maybe they can tell the sex. I’m all antsy pantsy!