Stolen Chicken Marsala

Apparently, this dish was originally entitled "Stolen Chicken Marsala", because my friend, Claire's friend, Steph had pinched this recipe from her mother. Did you follow that? I swiped it off of Claire's blog, so I only thought it fitting to keep the original title intact. This chicken was so easy and absolutely freakin' delicious!!!! I am so glad that a Claire's friend, Steph decided to lead an illicit life of crime...if only for the sake of this one recipe.

Stolen Chicken Marsala

Ingredients:
2 lbs. chicken, pounded even
1/2 cup seasoned breadcrumbs
1/2 cup flour
1/8 tsp pepper
1/8 tsp paprika
1/4 tsp oregano
1 cup marsala wine

Directions:
Mix all ingredients (except chicken and marsala). Dredge chicken. Heat 2 Tbsp oil and 2 Tbsp butter in frying pan. Saute meat and chicken about 1 minute until brown. Place chicken pieces in a baking dish. Add 1 cup marsala wine to frying pan remains and deglaze the pan. Pour over the chicken, and bake at 350 for 15-20 minutes.



The Result:
I was shamelessly licking the sauce out of the pan! It was THAT good. I did have to amend the recipe because I ran out of marsala wine. Oops! I had 1/2 cup left, so I supplemented the other 1/2 cup needed with some chicken stock. The sauce was still delicious and marsala-y, however if I had the appropriate amount of wine available I would have just used it for the whole cup. Either way, the quick substitution was great in a jiffy, and the chicken was still utterly scrumptious. I did a quick roast of some halved, fresh Brussel sprouts to complete our meal (just some olive oil, salt, and pepper tossed with the sprouts, then cooked in a 450 degree oven for 5-10 minutes) and our dinner turned out to be completely satisfying!