The predicted up to twenty-four inches of snow in my part of the Philadelphia region arrived with white ice and fierce winds rhythmically beating against the windows through dawn.
My preference would have been the soft white flakes that like a cloud, covering the area in a peaceful scene of wonderland, only later disturbed by the roar of snow plows coming through.
While Mother Nature is in charge of the weather patterns, I say, may as well make the best of things when stuck inside and create your own sort of special day.
Of course, part of that always includes serving up some hearty, tasty meals that make the moment a special one.
The good part, is even if you are still tending to work from your computer, or curling up with a steamy hot chocolate and reading a book, you can put a meal worthy sandwich like this Chicken & Mushrooms with Marsala Sauce on Poppy Seed Roll together in somewhere around twenty minutes, leaving you plenty of time, to savor the moment no matter what the conditions.
- 2 chicken breasts, each breast sliced in half lengthwise
- 2 cups sliced crimini mushrooms, stem removed before slicing
- 7-8 tablespoons butter
- 1/4 cup Marsala
- 1 tablespoon fresh chopped parsley, optional
- coarse kosher salt and cracked black pepper
- 2 round poppyseed rolls, kaiser style, cut in half through the center
- Lightly season chicken breast with salt and pepper.
- Turn oven to 300 degrees. Place foil wrapped rolls into oven.
- Melt three tablespoons butter in a large sized saute pan, increase heat to medium high, lay in the chicken breasts. Fry breasts around three to four minutes until a golden crust has formed on the bottom, turn chicken over and cook another two minutes, more or less, until the chicken is 'just done' and juicy. Transfer breasts to a plate, cover with foil to keep warm.
- Depending on how much butter is left in pan after removing the chicken, add one or two more tablespoons butter to pan on medium high heat, swirl butter to coat bottom, toss in mushrooms and let cook undisturbed for two to three minutes, shake pan, sprinkle with a good pinch of salt, regularly shaking pan and cooking mushrooms until golden all around another three minutes or longer, transfer to a plate.
- Scrape bits on bottom of pan, pour in the Marsala cooking until reduced to a couple tablespoons, take pan off of heat then bit by bit whisk in 2-3 tablespoons butter, returning pan to very low heat and whisking constantly, taking care not to break sauce.
- Return chicken and mushrooms along with collected juices to the pan, whisk around to blend sauce then stir, spooning sauce over chicken and mushrooms until well coated and warmed through.
- Sprinkle in parsley, stir.
- Remove rolls from oven, arrange chicken breasts on bottom half, top with mushrooms, serve hot straight away.