A tradition in my family is to make someone’s favourite meal on their special occasion, usually a birthday, anniversary or any significant event. Recently my sister, Anne, applied for the Creative Writing by Correspondence program offered by Humber College. The program is extremely competitive and has the students partnered up with a published author who acts as a mentor.
For weeks Anne meticulously went over her application, made me read it countless times, and went through tons of drafts. On Monday she received notice from Humber, welcoming her to the program for the January 2013 semester.
Celebrations were in order, so as part of the tradition I made Anne her favourite meal: chicken Marsala.
“I really like the sweetness of the Marsala,” said Anne. “It starts with a sweet taste and finishes with a little bit of saltiness. It’s something different, from boring breaded chicken.”
Marsala, is a sweet Sicilian wine that is commonly used in cooking. Its sweet taste also makes it great for Italian desserts such as zaboglione, (custard), tiramisu and shortcake.
4 chicken breasts
¼ cup flour
1 tbsp dried oregano
4 large shallots
1 clove garlic
2 tbsp butter
2 tbsp olive oil
1 cup sliced white mushrooms
½ cup Marsala wine
- Slice the shallots, and garlic
- In between two pieces of plastic wrap, gently pound the chicken breasts so they are flattened. (I used a rolling pin for this)
- Mix the flour and oregano in a shallow bowl, and dredge each piece of chicken. Place aside.
- In a pan, over medium heat, melt the butter in olive oil.
- Fry the garlic, and shallots until golden brown.
- Place the chicken in the pan, browning each side for about 1 minute.
- Add the mushrooms and pour the ½ cup of Marsala wine and cover for 15 minutes.
- Serve and enjoy!