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
Leave a comment below with your email address to enter to win a copy of
SELL LOW, SWEET HARRIET!
