Tempting Tuesdays ~ Chicken Marsala from "Bet Me" by Jennifer Cruise

This weeks post is so delicious, we just had to borrow it from Author to Author contributor, T.M. Franklin. This post was originally posted as Why I Blame Jennifer Cruise for These Extra Ten Pounds on T.M.'s blog. Enjoy!

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Okay, so I know this blog is supposed to be about writing and publishing and my journey in that world, but tonight, I made my FAVORITE dinner ever - Chicken Marsala. And I happened to learn how to make it here:

So that counts, right? Kinda? Throughout the book, the main character, Min, talks about this mouth-watering Chicken Marsala, and I was THRILLED to find that Crusie put the recipe in the back!

Once you try this recipe, you'll jump on board, I guarantee it. It's so easy - and SOOOOOO delicious!

So here's all you need - chicken (I use chicken tenders because they cook up so quickly, but you could use chicken breast if you want), sliced mushrooms, olive oil, butter, a bottle of marsala, salt and pepper, and I forgot to take a picture of it, but some flour.

  

Put the chicken tenders between two pieces of plastic and pound the heck out of them! Sprinkle with salt and pepper...

Heat some olive oil and add a chunk of butter.

Dredge the chicken pieces in some flour...

 

Then brown them and drain on paper towels. You don't need a ton of oil. You're just trying to brown them, not deep fry them, and they will cook up pretty quickly.

Don't wipe out the pan - this is where all the yumminess is!

Now it's time for the Marsala. I love it, so I use the whole bottle...

I love mushrooms too, so I add the whole box. Now let it simmer until the mushrooms are cooked and the sauce is reduced by about half. Season to taste.

Add a little more butter to thicken the sauce, then put the chicken pieces back in.

Warm the chicken through...

...and serve with some crusty bread to sop up all that yummy sauce.

Some people enjoy adding garlic, onions or shallots, but I like it just like this. Enjoy!

And if you put on a few extra pounds, don't blame me. Blame Jennifer Crusie.

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Thanks T.M. for taking on this Food-Lit recipe for all of us! I know what's going on my table Tuesday night. What about you?