Greg Who Cooks
Executive Chef
Chicken Marsala and white rice!
I mixed some flour, salt and pepper in a plastic bag and threw in a few pieces of skinless, boneless chicken thights. Saute in a bit of EVOO then added a generous portion of Crimeni (baby bella) mushrooms, and of course it ain't Chicken Marsala without Marsala so I added some sweet Marsala and covered to simmer on low heat. (Check regularly and add more wine if it starts getting low. Chicken should be about half submerged.)
When the time is right I transfer the chicken to a warm dish and keep it warm in the oven, turn up the heat on the pan then add enough cream to taste, constantly stirring to a syrupy thickness adding cream as necessary. Add more salt or pepper to taste. Then pour sauce and mushrooms over the chicken and slop a bit on the rice!
One day I'll serve this over thin spaghetti but I use the same pan for both purposes. I need two pans!
Bon apetit!
I mixed some flour, salt and pepper in a plastic bag and threw in a few pieces of skinless, boneless chicken thights. Saute in a bit of EVOO then added a generous portion of Crimeni (baby bella) mushrooms, and of course it ain't Chicken Marsala without Marsala so I added some sweet Marsala and covered to simmer on low heat. (Check regularly and add more wine if it starts getting low. Chicken should be about half submerged.)
When the time is right I transfer the chicken to a warm dish and keep it warm in the oven, turn up the heat on the pan then add enough cream to taste, constantly stirring to a syrupy thickness adding cream as necessary. Add more salt or pepper to taste. Then pour sauce and mushrooms over the chicken and slop a bit on the rice!
One day I'll serve this over thin spaghetti but I use the same pan for both purposes. I need two pans!
Bon apetit!
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