“Light” Chicken Marsala by Sherry Harris

A very warm welcome to our friend, Sherry Harris. Her recipe today is making me hungry! It's the perfect dish for a cold winter night. Sherry writes the Sarah Winston Garage Sale Mysteries. The eighth book in this delightful series, SELL LOW, SWEET HARRIET, comes out on December 31st! What a great way to read into the New Year.

Thanks for having me back to celebrate the release of Sell Low, Sweet Harriet, the eighth book in the Sarah Winston Garage Sale mysteries. If you’ve followed the series you know that Sarah isn’t a very good cook and either eats at her good friends the DiNapolis’ restaurant or eats a Fluffernutter sandwich. But in Sell Low, Sweet Harriet when the DiNapolis talk about food and love, Sarah decides to try to make Chicken Marsala, her boyfriend’s favorite dish.

If you want to make a gluten free version of this recipe buy gluten free chicken stock, skip dredging in flour, and serve on zoodles.

Ingredients

1 ½ pounds thin cut chicken breasts (or pound your own)

½ cup flour

2 tablespoon butter

2 tablespoon olive oil

6 garlic cloves minced

½ cup chopped onion or shallots

16 ounces slice fresh mushrooms

1/3 cup sweet Marsala wine

1/3 cup dry Marsala wine

1 cup chicken stock

Salt

Pepper

Your favorite pasta (cook during the sauce making stage)

Instructions

1.     Preheat the oven to 200 degrees

2.     Place a piece of wax paper on the counter that is long enough to hold all the chicken

3.     Put the flour in a flat bowl with salt and pepper to taste. Dredge the chicken in the flour, shake off excess, and put on wax paper.

4.     Heat  ½ butter and ½ olive oil over medium heat in a large skillet. Add chicken and cook until golden on each side about three minutes per side. Transfer to a baking sheet and put in oven to keep warm while you make the sauce.

5.     Add the rest of the butter and olive oil to the pan and melt. Add the onion and cook for one minute. Add the garlic and cook for another minute. Add mushrooms and salt and pepper to taste. Cook for five minutes stirring occasionally. Sprinkle mushroom mixture with 2 teaspoons flour left over from dredging. Cook, stirring constantly for 30 seconds. Add chicken stock and Marsala wine. Cook until thickened about five minutes.

6.     Return chicken to sauce, reduce heat to low, cover, and simmer for five minutes.

7.     Put pasta in a bowl, top with chicken and sauce.

Zoodle option!

 

Sherry Harris is the Agatha Award-nominated author of the Sarah Winston Garage Sale mystery series and the upcoming Chloe Jackson Sand Dollar Saloon mysteries. She is a past president of Sisters in Crime, and a member of the Chesapeake Chapter of Sisters in Crime, the New England Chapter of Sisters in Crime, Mystery Writers of America, and International Thriller Writers.

In her spare time Sherry loves reading and is a patent holding inventor. Sherry, her husband, and guard dog Lily are living in northern Virginia until they figure out where they want to move to next.

Website: Sherryharrisauthor.com
Blog: Wickedcozyauthors.com

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SELL LOW, SWEET HARRIET!