Today we are thankful for Daddy! We decided to make one of his favorite dishes, Chicken Marsala and for dessert Tres Leche! Each of the girls also made a card describing why they are so thankful for their Dad!
Chicken Marsala Recipe:
1/4 cup all-purpose flour for coating
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp oregano
1/2 tsp garlic powder
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick or cut for desired thickness
4 tbsp butter
4 tbsp olive oil
1 cup sliced mushrooms (if desired)
1/2 cup Marsala wine
1/4 cup Cream of Sherry wine
*add some heavy whipping cream for thickness
- In a shallow bowl, mix together the flour, garlic, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms (if desired). Cook until lightly brown then pour in Marsala and Sherry wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.