Little Bit Of Sugar: Chicken Marsala

I'm glad to see that cooking is coming back in style. Back in the 90's it seemed like no one was interested in cooking anymore. People just ate out or got carryout. But thanks to lots of new cooking shows (and possibly the economy) cooking is making a comeback. I love the in-store chefs at the grocery store. I always swing by their booth for a taste. A few years ago, the Schnucks Cooks chef was whipping up this little gem. It comes together quickly for a light yet flavorful spin on chicken. Great for a weekday meal. Given the gooey sauce, I recommend pairing with a plain vegetable and rice. Enjoy!

Chicken Marsala

Inspired by Schnuck’s Cooks

3-4 boneless chicken breasts – cut into thirds or fourths – you may need to cut the thicker pieces length-wise to have more consistent thickness

½ cup seasoned bread crumbs

Olive oil

1 pint fresh mushrooms, sliced

1/2 cup onion – chopped

½ cup chopped thin sliced ham

½ bottle lemon/white wine finishing sauce (found in marinade aisle)

½ cup white wine (make sure you pour some for yourself – quantity not included)

2 TbL lemon juice

2 cups fontina or other white creamy cheese – divided

Sauce

In a skillet, saute onions and mushrooms until tender and mushrooms no longer weep (about 10 minutes) . Add chopped ham and saute an additional 2 minutes.

Add finishing sauce, lemon juice and white wine. Simmer until sauce reduces by ¼ and thickens (appx 15 minutes) . Set aside.

Chicken

Roll chicken in bread crumbs

Heat olive oil in skillet until sizzly

Cook chicken pieces in skillet appx 5 minutes then turn, turn heat down and cook an additional 5 minutes. Turn only once and do not cover. Chicken should be almost done – fairly firm when pressed in center., but not rock solid. Do not over cook.