So, by now you all know that I love food.  Love it.  It wasn’t always that way—I was the oldest of six sisters, and I grew up making food in “vats” … pretty much how I do it now.  😉

In 1997, I was introduced to Chicken Marsala at a wonderful little Italian restaurant in NW Portland, Oregon. I was hooked—because it was so good—AND because the chef winked and told me, “You can do this at home and save $60.”  Sign me up for THAT.

Since then, we’ve been working on our own variation of this wonderful dish.

Here it is.  Enjoy!

Hard to tell, but this is a Rubbermaid bin. I dredge things in it.  It’s perfect for dredging. I like that word.  Dredge.    The pretty bowl won out for the picture below though:

Go ahead and drag your lovely chicken pieces through this yummy flour mixture.  You can do it.

Now, cook them in some coconut oil or butter.  Yum.  Yeah. That’s right.  Just brown them on both sides.  By now it’s going to start smelling really good in your kitchen.

Take your chicken out and set it aside. In the same skillet, start to sauté your mushrooms.  Double-yum.

Pour in the sherry and marsala.  You don’t need the sherry.  But it sure tastes great if you have it.  I got so excited about taking a picture of this that I added the chicken back before adding the wine.  Normally, I make my sauce and then add the chicken back in. It’s easier to whisk a sauce when you’re not bumping into big chicken pieces.

After you’ve added your wine and made a lovely sauce, lean over your skillet.  Doesn’t that smell great?

Okay. Add the chicken back in.  Turn the heat down to low. Cover and let simmer for about ten minutes.

I like to serve this with roasted red potatoes and steamed veggies.  {yum.}  Come to think of it, I’ll post how I do that pretty soon.  I’m a roasted red potato fanatic.

Here’s the skinny on this delicious dish:

Ingredients

• 4 skinless boneless chicken breast halves (I double this recipe every time.)
• 4 Tbsp coconut oil
• 1 Cup sliced mushrooms
• 1/2 cup Marsla wine
• 1/4 cup cooking sherry
• 1/4 cup flour
• 1/2 tsp salt
• 2 tsp thyme
• 1 tsp dried oregano

How to make it:

1. In a bowl, mix together  flour, garlic salt, pepper, thyme and oregano.
2. Coat chicken pieces in flour mixture.
3. Take a large skillet add coconut oil and heat over medium heat
4. Place the chicken and lightly brown on both sides.
5. Take chicken out and set aside.
6. Add mushrooms to same skillet, add 1 T more coconut oil, sauté
7. Pour wine and sherry and cover skillet. Whisk until creamy.  If you need to, you can thicken with flour.
8. Put chicken back in.
9. Simmer chicken 10 min and turn over.
10. Cook for another 5 min or until no longer pink

Easy, peasy!

Three cheers for CHICKEN MARSALA!