The days are ticking away and as my packing list is coming together and my nerves are a tad on edge, I’m so so grateful for this celebration, this adventure of life.
There are times that I feel a bit irresponsible posting recipes. It’s no secret that I’m not an expert, not even close, and most of the time the particular measurements or times I post are my best estimate. Would it be annoying if I said “a pinch” or “until it’s done” and leave it up to interpretation?
A speedy dinner that is easily kept for lunches and such. I’m going to try to make a batch and freeze it for while I’m away. Will report back about the results!
Organic boneless, skinless chicken thighs (though skin on would be rich and oh so satisfying) (allow 1/4 lb/person)
1 egg, whisked
flour (for dredging aka dunking the egg covered chicken to get a nice coating)
drizzle olive oil (to partially coat pan) and 1T butter
1 8 oz package sliced mushrooms
~1 cup Marsala wine (inexpensive and a bottle lasts forever)
salt and pepper to your preference
Pecorino Romano cheese
Place a bowl with egg and bowl with flour side by side. Meanwhile, heat large skillet and add butter and oil. Piece by piece, dunk chicken in the egg, letting the excess drip off, dunk in flour on both sides. Place prepared chicken in the pan being careful not to crowd. once it is browned and cooked about half way (beginning to get white on sides), flip. Continue cooking and set aside on a sheet pan or plate. Continue until all chicken is finished.
Now this is when I cheated to make the process quicker. Pour wine into hot pan and scrape bits off bottom. Reduce heat, add mushrooms, and cover. Cook for about 10 minutes or until nice and soft. Add chicken back to pan, coat with mushrooms and sauce, and cook until chicken is heated through- say 5 minutes or so. Top with salt, pepper, and cheese and enjoy with pasta or in our case some sauteed spinach.