Week 40 - Chicken Marsala

So I decided to deviate from my normal Chicken Marsala recipe.

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast tenderloins, pounded 1/4"
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry
• fresh basil, shredded

I may or may not have added a bit of whipping cream to that. Egads! (Sorry, I must have made this last January or February. That's how far behind I am. This is completely unacceptable!) Anyway, I think I will add the whipping cream next time. It sounds like it might enhance the flavors a bit. Also, it would be interesting to add some sort of cheese as an accent to final product. I enjoyed the sherry in this recipe. It added a nice complexity. This is essentially the main deviation from my initial recipe. I can also guarantee you that I added more mushrooms than what I have listed above. I always use the full 8 oz.

Overall, I enjoyed this rendition. The sauce was a bit thicker and creamier which has me nearly convincd that I did add the whipping cream... Oh memory, why do you fail me. I really enjoy chicken marsala, so I will definitely continue to play around with this. For now, I will give it 7 out of 10 stars.