LRK’s Chicken Marsala

It’s been about a month since the kids started school — and extra-curricular activities — again, I’m back to teaching, and Shane continues working at his new job. So life is suddenly busy.

A little over a year ago, we moved from Geneva to Canandaigua because — damn, y’all* — I needed to GET OUT of that town. And, Shane, after living and working there for 13 years — the longest he’s stayed in any one place in his entire life — was ready for a change, too.

(I know lots of people love it. But it’s way too small and insulated for me. It’s the kind of town where you can buy a shirt in the morning and by that afternoon, everyone knows what color it is. And while it has lots of things going for it, it’s not for me. )

The kids continue to go to school there as their mom lives there (did you catch a third reason?) and it was just easier to do so. When Shane worked in Geneva, he’d take the kids to school in the morning on his way to work (about a 20 minute commute) and then I’d pick them up in the afternoon. But now that Shane works in Rochester (which is in the opposite direction of the kids’ school), I take & pick up the kids from school, so my time to do other things when I’m at home is reduced.

It doesn’t sound like much, but being a livery driver can add up to 2 hours per day, which is 2 hours I don’t have to do other stuff. Like grade papers, vacuum, mop, dust, do laundry and, oh yes, COOK. (Going to the gym and showering afterward, though, remains a priority — I like being a dress size smaller, and would like to keep it that way. I also like smelling nice and showering accomplishes that.)

So it’s not bad, but it’s hectic. And I’m scrambling to find meals to cook that are delicious, satisfying, not fat-laden nor a billion calories, and come together quickly.

It’s with this attitude that I threw together some Chicken Marsala last week, adapting a few recipes I’d found. Not only was it fast and simple to make, it hit the spot.

Now, if only the house would clean itself.

Flour, salt & pepper
2 Tbsp. olive oil
3 Tbsp butter, separated
1 lb chicken
1 lb sliced mushrooms (I used baby portabellas)
3 large cloves garlic, minced
1 1/4 cups chicken stock
¾ cup. Marsala wine
2 Tbsp half-n-half

Lightlydredge cutlets in flour seasoned with salt and pepper.

Heat olive oil and a tablespoon of butter in pan to medium-high; add cutlets. Turn over when cutlet changes color one-quarter of way up and seared side is a golden brown. Flip and cook other side until browned. Transfer cutlets to clean plate and set aside.

Reduce heat to medium and add mushrooms, garlic and and a tablespoon of butter to pan, stirring occasionally, being careful the garlic doesn’t burn. Cook about 3 min, until softened and browned. Stir in Marsala, stock, and half and half. Add cutlets; reduce heat to LOW.
Cook 6-7 min until cutlets are done (should have an internal temperature of 165 degrees F). If sauce is thin, continue cooking so that it may reduce, or add a bit of cornstarch to thicken. Transfer cutlets to clean serving platter and serve with sauce.