Words can not describe how stoked I am to have received my first reader recipe, and you should be too because it tastes amazing. It’s high fives all around for Debbie Edgerton of Steamboat Springs, CO. Originally from Hawaii, Debbie grew up in a big family. Her grandma had 12 siblings and her grandpa had 7 and that made for lots of extended family gatherings that were held on a weekly basis. The gatherings revolved around food and lots of it. Debbie learned to cook and bake at a very young age as she was always helping in the kitchen to prepare for the upcoming get-together.
Here is what Debbie said about the recipe she submitted, originally shared by friend Allison Paoli:” I call this recipe Chicken Marcatta because it is a cross between Chicken Marsala and Picatta. Debbie loves to eat her Chicken Marcatta with either mashed potatoes or buttered egg noodles. I had spaghetti in my pantry so that’s what I served my Marcatta with. You can’t go wrong with this one – serve it with whatever suits your fancy.
- 4 large chicken breasts
- 1 cup flour
- ½ cup dehydrated mushrooms, rehydrated (I used the chicken broth used for sauce to rehydrate the mushrooms for some added flavor)
- 1 can (15 0z) artichoke hearts, drained
- Salt and pepper to taste ( I used 1 tablespoon kosher salt and 1 teaspoon pepper)
- 1 cup Marsala wine
- ¼ cup chicken broth
- ¼ cup capers, drained
- 2 tablespoons cream
- 1 stick of cold butter
- 1 pinch of sugar (optional)
- chopped parsley and lemon slices for garnish
- Pound out chicken breast to make an even ½ inch filet from each breast. You can cut each filet in half, or do what I did and cut into 2 inch pieces.
- Mix flour, salt and pepper in a bowl, and dredge chicken in flour, tapping off the excess as you only want a thin coat on each piece.
- Over medium high heat and in 2 tablespoons of olive oil, lightly pan fry the chicken until golden brown on each side and cooked thru.
- Remove from pan and add the mushrooms and artichokes. Saute until heated thru and slightly browned, then remove from pan and set aside.
- Deglaze pan with Marsala wine, scrape any browned bits left in the bottom of the pan and let reduce down with the wine to about half.
- Add chicken stock and again reduce by 50%.
- While stirring the sauce, slowly add cream. Once the sauce is simmering again, reduce heat and add butter. Keep stirring to help butter melt into sauce. When completely melted, remove pan from heat.
- Add capers then season with salt and pepper to taste. If the sauce tastes tart, add a pinch of sugar as well.
- Pour the mushroom artichoke mixture back into the pan, and let the sauce reheat the vegetables. Pour on top of the chicken and garnish with lemon slices and parsley.
Trust me people, you NEED to give this a try. Thank you Debbie for submitting this recipe!