Tonight I'm pretty tired. So tired that in non-months-of-daily-cooking, I would have just eaten a little leftover something and gone to bed early. But, no, that's not an option on the 29th of the month in question. Tonight we had a favorite that re-reminded me that my husband and I have very different ideas of how many mushrooms is really enough.
1 pound chicken breasts
4 tbsp butter
2 tbsp olive oil
8 oz sliced mushrooms
1/2 cup marsala wine
1 cup chicken broth
salt and pepper
Salt and pepper the chicken breasts. Heat two tablespoons of the butter and the olive oil in a large frying pan over a medium high heat. Brown the chicken breasts on each side, but don't cook them until done, just brown. Remove to a plate, and add the onions and mushrooms to the oil in the pan. Cook until the liquid the mushrooms give off is evaporated. Add the marsala, and reduce by half. Add the chicken broth and the chicken from the plate, along with any juices that have collected. Turn the heat to medium and simmer gently for 10 minutes, until the chicken is done. Remove the chicken to your serving plate. Boil the onions, mushrooms, and associated juices to have them reduce a little more. Remove from the heat and add the other two tablespoons of butter and stir that in. Salt and pepper to taste.
We ate this over whole wheat spaghetti and some steamed broccoli. And now Heather is tired and is going to bed.
The Monk of Mokha by Dave Eggers
2 months ago