I adore chicken marsala. When I was trying to decide what to make for supper, I realized that with leftovers and some things I keep on hand, I could totally indulge in chicken marsala. I had a chicken breast left from a chicken I roasted last month in the freezer, mushrooms and mashed potatoes left from our date night meal the other day, and broccoli in the freezer. Because this is one of my favorite things, I also had a good supply of marsala wine and sherry.

Once again, I’m a sucker for sauces on my mashed potatoes, so I’ve ladled some on, and boy was it good!

Lazy Girl’s Chicken Marsala

Ingredients:

2 breasts from a rotisserie chicken

8oz. sliced mushrooms

1 teaspoon garlic powder

3 tablespoons butter

½ teaspoon dried thyme

½ cup dry marsala wine

¼ cup dry sherry

Melt the butter in a skillet. Add the mushrooms and sauté with the garlic power and oregano. When the mushrooms are browned, add the marsala and sherry. Simmer for 2 minutes. Add the chicken breasts and simmer for 5-8 minutes until the chicken is warmed through and has absorbed some of the sauce.

Serve over pasta or mashed potatoes.

Serves 2.

• If you don’t want to use a rotisserie chicken or don’t have one, use two boneless skinless chicken breasts. Cut in half. Place each half between two sheets of plastic wrap and flatten until the chicken is a uniform thickness. Sprinkle with salt and pepper and cook through. Add the cooked chicken to the mushrooms and wines as listed above and complete the recipe as directed. This will serve 4.
• Don’t buy your marsala wine or sherry at the grocery store! They aren’t good quality, and since this is being cooked down, you want a nice flavor, not a salty, nasty one! The local wine store will have a variety of items for you to choose from.