Chicken Marsala. OH so good. It’s my mom’s favorite (and becoming mine)… it’s surprising that it actually doesn’t take long to make. Moist chicken in a mushroom wine sauce, (maybe a bit of mashed potatoes?) … YES PLEASE!! My husband doesn’t even like mushrooms and he liked this. A LOT. (I swear he probably DOES like mushrooms. He also used to say he didn’t like guacamole and now we go out and eat a tub of it like every Friday)… But ANYWAY. You’ll notice the that the sauce will reach a deeper brown color as the mushrooms cook. Also, make sure the alcohol has sufficient time to cook out of the sauce, taste test it before serving- (oh shucks, do I have to? : ) ) You could also serve this with pasta (or rice maybe). Finally, if you’re REALLY feeling frisky, throw in some prosciutto in the skillet for additional flavor that’s simply perfection 🙂 Let me know how you do!!!
-Cut potatoes into smaller, equal pieces (so they cook at the same rate)
-Place them in cold water (and add salt at the beginning of you choose to do so, so that the potatoes can absorb it as it cooks) The reason for placing them in cold water and then heating, is so that the potatoes have a chance to gradually increase in temperature at the same rate. Otherwise, if dropped right in boiling water, the outside is cooked before the inside.
-Butter should be at room temperature when added to mashed potatoes
-Use an up-and-down mashing motion. Stirring vigorously in a circle can or using an electric mixer will run you the risk of overbeating them, which leaves you with a gluey texture.
… but you’ve already heard my vote: Mashed POTATOES!