Literally everything inspires me to cook. Not just cooking shows, but movies, books, traveling, you name it. Some of my favorite recipes haven’t come from cookbooks at all, but have been inspired by the roles they’ve played in favorite movies or reads. For example, if you’ve ever read Bet Me by Jennifer Crusie – and seriously, if you like witty beach-read rom-coms, you should – you just have to cook chicken marsala. It’s one of the laws of the universe.
This is one of my older recipes, but when I found a bunch of old paperbacks this past week and dusted off Bet Me again, I had to go find this recipe again, too – and it’s still tasty!
Easy Chicken Marsala
- 4 chicken cutlets, skinless and boneless
- 2 tbsp flour
- 2 tbsp butter
- 2 cups sliced mushrooms
- 3/4 cup cooking Marsala wine
- 1/4 cup water
- 2 tbsp fresh parsley
- 1 tsp fresh rosemary
- Put the chicken cutlets in a Ziploc bag and pound them until they’re thin {the bag keeps the juice from getting everywhere}.
- Dredge the cutlets lightly on both sides with flour.
- In a large skillet, melt the butter and saute the mushrooms over medium heat until they’re lightly browned. Remove the mushrooms and set them aside.
- Add the chicken cutlets to the skillet {with butter!} and cook about 4 minutes on each side. Set them aside, and return the mushrooms to the pan with the Marsala wine, water, parsley, and rosemary until the mixture is heated through.
- Pour the mushrooms and Marsala mix over the chicken.
- Serve and enjoy!
You can find this and other recipes on my TasteBook page!
