I love to cook because the act of cleaning vegetables, pan-frying thinly sliced chicken breasts or just roasting broccoli just calms me. It makes my home feel like a home and gives me an opportunity to relax and center on something else outside my everyday life. There hasn’t been many pressing issues I’ve encountered that I haven’t been able to suss out over dicing an onion or two. I make the majority of my meals at home, from breakfast to lunch and dinner. I even look forward to eating my leftovers the next day for lunch. I can taste the love, but mostly the effort, I put into my food – it nourishes me wholly and helps me become a happier and slightly more Zen of a person.
- chicken - 3 whole boneless chicken breasts with skin
- olive oil - 1 1/2 tablespoons
- butter - 3 1/2 tablespoons unsalted butter
- mushrooms - 3/4 pound mushrooms, sliced thin
- marsala - 1/2 cup
- onion - 1 large onion or 2 small onions
Adapted barely from Gourmet, June 1995
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately High heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley if wanted.