Chicken Marsala from Christine Falcone #bookgiveaway

 LUCY BURDETTE: I’m delighted to introduce my good pal Christine Falcone, who is visiting today with news of her third book, plus a divine recipe for chicken Marsala, and a giveaway. Welcome Chris!

CHRISTINE FALCONE: Melanie Bass, the main character in my latest book, Cutting Remarks, is not above using food as a bribe. Well, not really a bribe, more like a distraction, or peace offering. Her good friend Lynn is being accused of murdering her future mother-in – law, and Melanie is determined to find the real killer and clear Lynn’s name. As she gets closer to the truth, she hatches a plan that could put her right in the killer’s sights. In order to soften the blow when she confesses to her boyfriend what she plans to do, she prepares a dinner of what she feels is her specialty: Shrimp Scampi. My own recipe for Shrimp Scampi is pretty basic: Shrimp sautéed in butter, lots of garlic, a bit of White Wine, and parsley. I chose instead to include my recipe for Chicken Marsala. This is also one of Melanie’s favorites, and honest confession – I thought I had her prepare this for Justin until I reread my own work and realized she made scampi instead! I chose to still go with the Marsala recipe today.

It is a joke in our house that my grandson, Jeffrey, will always ask, “what’s for dinner tomorrow night?” even before we lift a fork to eat the present night’s fare. Chicken Marsala always gets an “Okay! Good!” from everyone at the table.  The recipe I use is one from an old Better Homes and Garden Cookbook that I tweaked a bit: shallots instead of green onions (or better still, both!) baked instead of cooked on the stovetop, and a bit more butter ( Plus, I usually have to double the recipe).

CHICKEN MARSALA:

¾ cup all-purpose flour

1 tsp crushed marjoram

4 skinless/boneless chicken breast butterflied to make 8 pieces (Or cut smaller if you prefer)

1 8 oz pkg sliced washed mushrooms

1 shallot chopped (add the greens from a bunch of green onions also if you like)

1 stick plus 2 Tbsp butter - divided

1 cup chicken broth

1 cup marsala wine (I use cooking wine and it tastes fine)

1 tsp salt

1 tsp black pepper

Preheat oven to 350 degrees

In a gallon plastic freezer bag mix flour, marjoram, salt and pepper. Place chicken 2-3 pieces at a time in bag and shake to coat. Save the flour mixture for now.

Melt 4 Tbsp butter in a skillet and add shallots and mushrooms and cook until tender. Remove and set aside. Add 4 more Tbsp butter and lightly brown chicken. Remove breasts from pan and place them in baking dish ( 9x13) . Put cooked mushrooms and shallots back in the skillet, add chicken broth and marsala wine and bring a to boil. Add 2 Tbsp flour mixture and stir out lumps until liquid has thickened to a gravy texture. You may want to add more flour depending on how thick you want the gravy. (It thickens a little with baking also). Pour over chicken and bake uncovered until done – about 40-50 minutes.  

We like it over pasta.

Oh, and when Melanie tells Justin what she plans to do to get information about the killer, he comes up with what he feels s is a much better plan. Whether or not his idea works….well, Cutting Remarks is out now.

What would you use as your best food bribe if you needed information? Leave a comment to be entered into the drawing for a copy of CUTTING REMARKS!