Chicken Marsala - The Version that occured last night

As with practically everything else I make, this is a dish that is different every time. That is what I get for not using recipes I suppose. I admit I had some anxiety before making this last night. I actually have not made it since maybe the first month that D and I started dating. The story with that meal is less than a fairy tale. It was getting cooler at night and I was craving chicken Marsala like I sometimes do. I did my shopping at the Marble Falls HEB - a decent size but not anywhere near my normal spots (which we all know by now are Central Market and Whole Foods). This ends up with me staring wistfully at the Marsala choices (only one and it was NOT Holland House) knowing that my craving was probably not going to be satisfied but hoping the dish would still come out - yes that is how much loyalty I show to my products. I also used the only selection of pancetta that was available, again a product that was new to me. This whole "new to me" argument really is not a god one I suppose, as a decent cook should be able to roll with the punches but new products coupled with a salt shaker that apparently does not show that salt is coming out (also my first time to use) lead to a meal that was so salty I refused to eat it. D was a trooper and ate it, I am still not sure how, but he had to drink water with every bite. Believe me when I say I did everything possible to tone the salt down - lemon, the rest of the cream, more Marsala (which led my to believe this particular Marsala contained a higher amount of salt than ANY Marsala should), more butter, water.NOTHING worked. I was going to throw it all away (unprecedented - I HATE wasting food), but D would not let me. Considering this was only the second meal I had cooked him - I am pretty lucky he gave me another shot and stuck around for the third (though I am certain he agrees that worked out well for him). Basically, I cooked the worst thing I have ever made and he ate it - all of it - that is some kind of wonderful right there. =) But what I have been craving is my Marsala. The Marsala that is better than any restaurant can offer. The Marsala that my Dad licked off of his plate. The Marsala I made for my friend Mel's bachelorette party and the Marsala that I made for large dinner parties that always resulted in a recipe inquisition (and my lack of response since I just throw stuff into a pan). Then there is also my stuffed Marsala -- but that will have to be another entry. You get the gist, I was craving Marsala and - last night - I redeemed myself. Due to the previous disaster, I asked D if he liked it maybe 4 times. His response: Silence. He was too busy eating. He only stopped to say that if I want him to talk during dinner, I have to stop making food that is so good. Hey, I'll take it! This version is lower calorie than the big versions I make for larger groups. It is much lighter and less rich but even more flavorful than what you can get in a restaurant. 

FYI - in a resturant you will get just the broth and the mushrooms. I prefer mine with the broth that still contains everything that went into it. The sweetness of the shallots soaked in sweet Marsala is just - well - perfect on bread after you finish your chicken. 

Marsala

• 4 Large Shallots, thinly sliced
• 4 Cloves Garlic, minced
• One pound of Cremini mushrooms, sliced (mix and match if you like)
• 4 fresh sage leaves, whole
• 10 fresh thyme stems, whole
• 1 tablespoon Herbs de Provence
• 1/2 tablespoon Crushed Red Pepper
• Pinch of Salt
• Large amount of black pepper, cracked
• 2 tablespoons butter
• 1.5 tablespoons truffle oil
• One slice of Pancetta or thick prosciutto sliced
• Juice from one/half lemon
• 3 tablespoons chopped fresh parsley
• 2 tablespoons Half and Half
• Half a bottle (plus a little more) of Holland house Marsala - about 1 1/4 cups (I think)
• about 1/2 cup of chicken broth
• Handful of baby spinach 
• 3/4 cup flour, plus 2 tablespoons for sauce
• One tablespoon Cayenne
• 1 teaspoon Salt
• One tablespoon of Fresh thyme or Herbs de Provence
• Generous amount of cracked black pepper
• One egg, beaten
• Two Chicken Breats
• Two small slices of Fontina cheese (or whatever you have)

 One a plate combine 3/4 cup flour, Cayenne, Salt, Pepper, and fresh Thyme or HDP and mix well (add and decrease seasoning as desired). Coat Chicken in egg then dredge in flour (I do not pound my chicken breasts thin because that is one more step and the chicken is generally less juicy and tender). Brown chicken well on each side in a large skillet with heated truffle oil. Remove chicken to a plate and discard plate with flour.


In the same pan, add a dab of butter, allow to melt, then add pancetta, shallots, garlic, crushed red pepper, and a pinch of salt. Scrape bottom well to soak up all the chicken flavor and bits from the bottom. Saute until almost glassy, then add mushrooms, sage, thyme, plenty of cracked black pepper, and HDP. Cook until mushrooms are browned and add a dab more butter and 2 tablespoons flour, making a very quick roux. Add Marsala, cream, and broth and allow to reduce - about 8 minutes. Squeeze the lemon juice in and let it hang out for a second. Taste and adjust seasoning as desired (I would add more pepper and a touch more cream of butter if it needs it). Cut a slit in each chicken breast and insert a small slice of Fontina cheese in the slit. Return to pan and let warm for a few minutes and add spinach to wilt into sauce. Remove from heat, top with Parsely and serve chicken smothered with sauce with warm, crusty bread.

*Before serving remove the thyme stems and sage leaves.