Inspired by Ryenne and a bit of leftover wine following a BIG birthday celebration. How could there possibly be any leftover wine, you might ask?
Well, at the point of not being able to remember why I had been modeling my exquisite wedding dress to my guests for several hours, I called it quits on my consumption. Others continued to drink – in normal circumstances I would gave gulped that little bit of extra juice the gods in a heartbeat – but with memory waning, I decided to just leave it be – and to save it for Chicken Marsala – sort of. This one is for you, my dear, sweet Ryenne!
Chicken marsala (Italian: Scaloppine di pollo al Marsala) is an Italian dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it may have originated with English families who lived in western Sicily, where Marsala wine is produced
Sort of Chicken Marsala
2 Tbs. butter
1-2 boneless, skinless chicken breasts
sea salt and pepper
1 cup red wine
1/4 cup heavy cream
fresh rosemary
Heat the butter in a medium pot over medium heat.
Add the chicken breast(s) and season with salt and pepper.
Sauté until golden brown and seared on both side, flipping.
Reduce the heat to low and add the wine.
Return the heat to medium high, bringing the mixture to a simmer.
Simmer for 15-30 minutes, REMOVING the chicken after about 10 minutes so that it doesn’t over cook, and simmering the sauce until it is reduced by half.
Stir in the cream, fresh rosemary, and additional salt and pepper, to taste.
Return the chicken to the sauce and serve over cooked pasta and top with blue cheese stuffed olives!
