Tonight's dinner is one of the best that I've made in a very long time. I have to thank my go to cookbook, Reader's Digest Quick and Thrifty Cooking, for the inspiration for this dish. Not only was it delicious but it was simple and just a little bit different. As an added note this is a great one to make with the special someone else in your life as both dishes take about the same time to make. I also love the title to this dish in the cookbook--Chicken Scallops in Marsala--what a retro title!
Modern Chicken Scallops in Marsala
1 package chicken tenders
1/2 cup all purpose flour
1 teaspoon of the following: salt, pepper, granulated garlic, Emeril's Essence (or Adobo seasoning)
2-3 tablespoons olive oil
1 small onion minced
1 clove garlic minced
1/3 cup Marsala wine (or vermouth)
1-2 tablespoons butter
2 teaspoons each: salt, pepper + more to taste
2 sprigs fresh basil rolled and chopped into ribbons
handful of frozen peas
splash of milk or cream (optional)
Preheat large nonstick skillet or braiser over med. low heat. Mix flour, 1 tsp. salt, pepper, granulated garlic and essence. Pound out chicken until about 1/2 thick. Dredge chicken in the flour mixture. Add olive oil to skillet and increase heat to medium. Add the chicken cooking 2 minutes on one side then turn and cook 2 minutes on other side. Remove from pan.
Reduce heat of skillet. Add the onion and garlic. Season with 2 tsp. salt and pepper. Add the Marsala. Stir well and bring to rapid boil. Add the butter. Allow to melt. Bring back to a boil and reduce heat. Add a splash of milk if you'd like. Return the chicken to the pan. Turn chicken to make sure it is coated in the sauce. Add the frozen peas and basil. Stir.
Serve with garlic mashed potatoes (see my previous post for recipe).
P.S. If making this with your special someone, have him make the mashed potatoes.