Sauteed chicken with roasted portobello mushrooms and Provolone with lemon caper butter sauce, Feta and diced tomatoes and served with herb linguine
It was delicious!
Sooo, back to the Marsala. My mom knows that I love it and she cut this recipe out of the newspaper for me. It was so incredibly good and I can't wait to make it again. Next time I'll use more wine and more chicken broth, because there wasn't a whole lot of broth. But other than that... superb!
[Picture coming soon....!]
In a large Dutch oven or stock pot, heat 1/2 tablespoon of the oil over medium-high. Add half of the chicken pieces and season with 1/4 teaspoon each of the salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes. Transfer to a plate and repeat with another 1/2 tablespoon of the oil and the remaining chicken, salt and pepper. Set aside. [Next time I make this, I'll probably cook all of the chicken at the same time... my pot was more than big enough to accomodate all of the chicken.]
Add another 1/2 tablespoon of the oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots and peas, then saute for another 5 minutes. Transfer to a bowl and set aside.
Add the remaining 1/2 tablespoon of the oil to the pot. Add the onions and saute until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute.
Pour in the Marsala and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.
Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, about 3 minutes.
Makes 4 servings.
[Here is the link to the original article. So good!!]