Snarky Daughter: I just finished reading Bet Me. Can we make Chicken Marsala?
Me: Yes, please. But it’s heavy on the mushrooms. You don’t eat mushrooms.
SD: I’ll pick them out.
Me: They’re the best part.
SD: More for you.
Me: OK, but I’ll have to find some marsala wine and that’s not going to be easy.
Two weeks later, I’d finally had the idea to go to the Total Wine store. Duh. They had four choices. You want sweet marsala. I froze what we didn’t use so I could use it later. No idea what that does to the alcohol content, but it can’t hurt the taste.
We got the recipe from Jenny Crusie’s website. This recipe is as fun to read as it is to make, and watching Snarky Daughter pound chicken with a frying pan (as directed) was priceless. In the words of Flynn in Tangled, “Frying Pans. Who knew? Right?”
So, we’ve got a recipe with no measurements on it. Which really fits the book it comes from, because in Bet Me, it’s all about getting the taste right. But that was really part of the fun of making this meal with SD. She pounded chicken, I sliced shallots and made jokes about wine for the chicken and wine for the cook.
And we all loved it. I always assumed Chicken Marsala must be a pain to make, but it’s easier and faster than my macaroni and cheese recipe. The only thing we did to speed up the process slightly is mix about a tablespoon of flour with a shot of cold water (this is how you avoid lumpy gravy) and added it to the sauce to thicken it a bit. Yes, I could have cooked it down more, but it smelled fantastic and I’m an instant gratification kind of girl.
With two cups of wine in the freezer, Chicken Marsala just ceased to be a special occasion sort of meal.