From Dish Jodi:
It’s Valentine’s Day eve, and it’s been a doozy of a weekend. A close friend since day 1 in LA is being sent back to Canada for “maybe forever” because of Visa issues so a bittersweet Bon Voyage party was thrown, the hubby’s amazing grandmother isn’t doing to well so a sudden trip home for him is in the works, and my job’s been frustrating. The sunshine today was healing but once the sun went down, some comfort food was needed to finish the job. I was craving something earthy, something warm. Something like chicken marsala….something that is like a hug on a plate.
I don’t really love the flavor of marsala wine, so I just used a bright pinot grigio and some fresh thyme instead. Cozy, creamy and comforting. Perfect on a day when it’s important to remember all types of love – the love of friends, no matter what city they are in – the love of family, gathering to help each other get through tough times – and the love of a husband, who no matter the troubles of daily life, is always the greatest supporter, friend and dining companion.
Happy Valentine’s Day everyone!
Ingredients:
2 skin-on chicken breasts – I used boneless
olive oil
3 Tbsp butter – divided
1/2 Cup finely minced onion
1 large garlic clove, minced
3 cups of various wild mushrooms, coarsely chopped (I used crimini, oyster and some cute little beech mushrooms)
1 tsp all-purpose flour
White Wine – A couple glugs
1 Tbsp fresh Thyme
1 tsp grated fresh ginger
1 squeeze fresh lemon
Preheat oven to 350 degrees. Salt and Pepper the chicken breasts. Heat a bloop of olive oil and a tablespoon of butter in a large saute pan. Brown both sides of the chicken breasts til crispy, about 4 minutes on each side.
Move breasts to a sheet pan and put in oven, skin side up for about 15 more minutes or until cooked through to your liking.
Toss onions and garlic in chicken saute pan and cook til softened. The add the chopped mushrooms and cook til browned and tender.
Remove veggie mixture from the pan and deglaze with the glugs of wine, remaining butter, herbs, ginger and flour. Whisk and stir to remove clumps and let the sauce bubble and thicken.
Put the mushrooms back in, stir to coat and reheat. Right before serving, turn off heat, and stir in a squeeze of lemon.
Pour the mushroom mixture over the chicken to serve and enjoy…hopefully with someone you love.
mmmmmm… I think I will try to make this next week 🙂 I have some real chicken & fake chicken just waiting in the freezer!!
jodi this is lovely! well said!
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