EASY RECIPE
Homage to Norwegio’s Chicken Marsala
I was trying to figure out what to cook last night and then it hit me, make my buddy, and guest blogger, Darrold’s Chicken Marsala Norwegio. I followed his recipe pretty closely, but if you want to see his recipe and his AND STUFF story you can find it in the easy recipes and stuff archives.
Ingredients:
¼ cup of flour (I used more like a 1/2 cup)
2 cloves of minced garlic.
6-8 oz of marsala wine ( I used 10 oz).
2 chicken breasts (I quartered them to get equal cooking).
2 cups of sliced mushrooms.
fresh parmesan cheese.
1 tsp of Italian spices (pretty sure I used a tad more).
1 cup of sliced red onion.
1 cup of fresh basil (I used two tablespoons of minced basil).
Paul Prudhomme’s Poultry Magic
Olive Oil.
Linguine.
Preparation:
Remove all fat from chicken breasts (and then I quartered them to get even size for even cooking).
Lightly season chicken with Poultry Magic.
Add flour to large bowl and coat the chicken breasts. Reserve leftover flour to make gravy.
Place olive oil in fry pan on medium (original recipe said med low) heat and lightly brown the breasts, keeping the center of the breast uncooked.
Darrold’s Tip: You do not want to overcook your chicken. This is one of the biggest mistakes restaurants make!
Remove the chicken from the pan and set to the side.
Add olive oil to same pan, now on low heat. Add onions, mushrooms, and garlic and sauté. 
Add wine and Italian seasoning to the fry pan.
Simmer the marsala for about 20 minutes. Sprinkle in some of the flour you saved just to make a nice gravy out of your marsala.
If you are going to have noodles boil some water and cook them.
Place your chicken breasts in the sauce and cover. Let cook for about 5 minutes. Turn the chicken breasts and add the basil. Cover and cook for 5 minutes.
Remove and plate chicken over small beds of noodles. Pour marsala sauce mixture over breasts. Shred fresh parmesan over plated meal and serve.
AND STUFF
So one of the key ingredients, I felt, a must have, was the Paul Prudhomme’s Poultry Magic. I mean Darrold was so specific. So I went to the grocery store and asked the butcher about it. He said if they have that spice it would be in aisle thirteen with the other spices.
I was able to quickly span the gap between the butcher counter and aisle thirteen. Then I began the chore of sorting through all the rows of spices. Finally I found the section for meat, fish and poultry! But no Paul Pruhomme bottles jumped out at me. I looked and looked but all I could find was a chicken spice with Dom DeLuise’s picture and the magic. Close enough.
While getting ready to prepare the meal, She Who Must Be Obeyed wondered into the kitchen and said she couldn’t believe I found the Paul Prudhomme’s Poultry Magic. I said I didn’t just something by Dom DeLuise. And then she held the spice bottle out for me to see and said something like you’re kidding right.
In my defense imagery is more powerful than the written word … yeh that’s the ticket.
Good Eating and Table Talk,
Roger
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