Wednesday, August 29, 2007

Chicken Marsala

One of the big things that Karin and I have been doing more of is eating at home. With our schedules in the past, eating at home wasn't always easy. Now that we're striving for a more laid back pace of life we're trying to eat at home more often. Towards that end, we found a Chicken Marsala recipe that we had to share.

The recipe, of course, is from Emeril. It's very easy to make up, with very little prep besides dealing with the mushrooms. I'd recommend using crimini mushrooms as they're easy to prep - pop out the stems, and then slice. If you have a food processor, all the easier. We used fresh chicken tenders (not the frozen/battered kind), which eliminated the need to pound the chicken flat. If you don't have Emeril's seasoning, a good seasoned salt or just salt and pepper in the flour helps.


(the recipe)

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