So I had a hankering for Chicken Marsala… but no marsala wine. But that’s not the sort of thing I let stop me.
I looked up several recipes for chicken marsala and them left them all at work and tried to recreate the plan from memory.
Also, I did not see the need to buy marsala. After all, if you need fortified wine, what could be better than Manischewitz?
So I glugged a bunch of oil into a pan and fried thinly sliced chicken, which had been dredged in lightly seasoned flour.
Then, about halfway through, I realised that I should have sauteed in less oil so that it would make a nice gravy base.
So after the frying was done and the chicken was draining on paper towels, I pulled out another large pan and scooped up as much of the floury dregs from the bottom as I could and used that to fry onion and mushrooms.
(note: It was useful here to cook up three breast instead of the two I really needed because it was impossible not to sneak hot fried chicken breast bits while fiddling with the rest)
Once the mushrooms had cooked to the point where they released oil back out, I dabbed some up with a paper towel. Then the chicken went back in and I glugged a bunch of Manischewitz over all… And added the garlic (3 large cloves, chopped). Lots of pepper, salt, and a good bit of powdered thyme went in – with a dash of worcestershire sauce and a drop of browning sauce.
More cooking.
And then [redacted] lobbied for a splash of milk (ended up being light cream) to loosen things up a little more.
We ate it over mashed potatoes with cooked spinach and garlic on the side – very tasty. (very rich, too)