Chicken Marsala For Valentine's Day

By: Woodrow Wilson
Difficulty Rating -

Chicken Marsala presents the rich flavor of sauteed onions blended with the taste of two sweet wines. Whether it's an intimate dinner for two or for four: I hope you enjoy chicken Marsala as much as I have. This Valentine's version has one special ingredient, your significant other.

1 significant other

2 boneless skinless chicken breasts (4 half breasts)

Flour

Salt and pepper

Olive oil

1 onion --sliced

2 cloves of garlic -- crushed

A quarter cup Chablis wine

Half cup Marsala wine

Marinate your significant other with a favorite wine. Set aside.

Separate the breasts into half breasts. Flatten them to a quarter" thickness. Cover them with wax paper and beat them with a meat mallet. No mallet? Use a rolling pin. No rolling pin? A 750 ml wine bottle will do. Dust both sides of each breast with flour, and shake off any excess. Sprinkle with salt and pepper. Set aside.

Saute the onion and garlic in a large frying pan in a little olive oil. Cook until the onion is soft and clear-not brown. Remove the mixture to a bowl and deglaze the pan with the Chablis. Add the wine to, and stir with a wooden spoon to scrape all the brown goodness off the bottom of the pan. Pour the wine mixture over the onion and garlic. Set aside.

Reheat the pan and add a little more olive oil. Saute the breasts and cook until just done-about 4 minutes on the first side and 3 on the second. Remove from the pan and set aside on a warm plate. Deglaze the pan with Marsala wine as described above. Return the onion/garlic/Chablis mixture to the pan. Cook to reduce the wine a little, then pour it over the chicken and serve over steamed rice. Enjoy.

Woodrow Wilson, a Caltech PhD chemist, brings his creativity out of the laboratory and into the kitchen. His book "The Champagne Taste/Beer Budget Cookbook" offers recipes simple enough they are a joy to cook, but delicious enough they are a joy to eat. Visit http://www.woodrow-wilson.com to learn more about him.