Sunday, March 29, 2015

Chicken Marsala and Birthday Cakes


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Billy was home this weekend so for supper tonight I made him Chicken Marsala.  Oh boy it was good!

For those who follow me on Instagram you know I have been busy making birthday cakes for Amanda's (Billy's girlfriend) Grandma's 80th birthday celebration this weekend. Here are a couple pictures of the cakes.

They turned out really nice!  I love the addition of the pearls on this cake.  I wanted to add them to my in-laws anniversary cake but could not find them at that time.

I love this buttercream icing recipe.  It is made with half crisco shortening and half salted butter.  It is so smooth and creamy good!  I will post the icing recipe here in a few days.

Bill and Billy both liked the Chicken Marsala and of course I did.  I love anything that has gravy and mushrooms and is served with mashed potatoes! 

A year and a half ago we went to Portsmouth to spend the weekend with Cally.  Bill, Cally and I stayed at the Shawnee State Forest Lodge.  We had supper that night in the lodge restaurant.  Bill had the Chicken Marsala and absolutely loved it.  He confused the waitress when she came to clear the plates by asking her if she had a straw.  Seeing how Bill was drinking a beer she looked a little puzzled as to why he wanted a straw then he tells her so he could suck the rest of the gravy off his plate because it was so good.  We all had a laugh over the look on her face!

Cally found a Chicken Marsala recipe and made it for her dad a few months ago and since then Cally and I have come up with our own recipe and it has quickly become a favorite at our house.

The recipe Cally found had said to take your chicken breast and pound them between plastic wrap to make them thinner but I just buy thin sliced boneless chicken breast or you can always just slice your chicken breast in half also.

Chicken Marsala

6 thin slice chicken breast
1/2 C flour (enough to dredge chicken in)
salt and pepper
1 1/2 sticks butter, divided
1 pound sliced mushrooms
1 C chicken broth
1 T corn starch
2 C Marsala Wine

Mix flour, salt and pepper together and dredge the chicken in the mixture covering both sides of the chicken. 

Melt 1 stick butter in skillet and brown both side of the chicken, remove chicken as needed to brown all 6 pieces.  Remove all chicken from skillet and set aside.

Add the remaining 1/2 stick of butter to the skillet and melt.  Add the mushrooms and stir while cooking for about 2 minutes.

To the 1 cup of chicken broth stir in 1 T corn starch.

Add the chicken broth/cornstarch mixture and the Marsala wine to the skillet.  Stir and cook for a few minutes then add the chicken back into the skillet.  Continue to cook until the chicken is done and the mixture has thickened up.

Serve over mashed potatoes if desired..... Oh Yes Please!!!!