Chicken Marsala for Dummies

This is an online extra for Viva’s a Vixen, which appeared in the September 2002 issue.

This recipe comes from an old cookbook that belonged to my wife’s grandfather, entitled "Quick, Thrifty Cooking." The title alone qualifies it for any cruiser’s galley!

2 to 4 chicken breasts
3 tablespoons olive oil
1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup Marsala wine, or sweet vermouth
3 tablespoons butter or margarine

Tenderize the meat by pounding with a wood kitchen mallet. Heat the oil in a skillet. Dredge the breasts in flour and season with salt and pepper. Brown the breasts in the skillet and then remove to a warm plate. Add the wine and simmer for about a minute. Add butter and retain any juices and bits left from the chicken. Simmer until the sauce thickens, reduce heat to low, and return chicken breasts to skillet. Turn them a few times to fully coat with sauce. Optional: Add chopped fresh or canned mushrooms to the sauce at the same time the butter is added.