Chicken Marsala with Rosemary and Thyme
For years, I have kept two large planters each of rosemary and thyme right outside the door of my deck. Two of the rosemary and thyme planters are the older herbs, and two are newer.
After a few years, when the rosemary stems become thickened and woody, I use them as branch skewers, drying the leaves for another use. Then, when planting the new rosemary herb plants, the alternate potted planter carries me through the cold months.
With the herbs right outside your door, you can even shake the snow off the branches and clip what you need for that evenings use. I tend to use thyme more than rosemary in the summer months but during the winter both herbs are perfect for preparing stews, braised meats, chicken and even some fish dishes.
Each planter densely packed with growing rosemary and thyme and really too heavy to bring inside so I had a little panic worried I might lose them over the recent Sandy Super Storm. I even went outside and photographed them as the clouds darkened the sky. I am not quite sure why I thought that would make me feel better, but it did.
Even through Hurricane Sandy, the hearty rosemary and thyme prevailed emerging those bright spiky leaves and tiny little flower-like buds of shaded green to provide a full range of culinary delights.
It was nice to see that someone else shares my cooking interest with Rosemary and Thyme when a timely Post came through on one of my favorite food blogs, Kalyn’s Kitchen. here Kalyn cooked an Onion Gratin with Rosemary and Thyme and though I have not yet made it, I plan to; it is a perfect side dish for Thanksgiving.
Kalyn also freezes her rosemary and thyme so this additional former article may also be worth checking out if your herb garden is not outside your door and a little further away than you care to trek on a cold, dark, possibly snowy evening.
Sandy’s storm required me to take stock on my freezers and pantry inventory, including the bottle of Marsala sitting in the roll around cabinet waiting for use along with the inspiring grateful happiness for being able to walk right out to the deck and snip my trusty herb favorites’ rosemary and thyme, they really do add a great fresh flavor of depth to Chicken Marsala.
Chicken Marsala with Rosemary and Thyme
- 4 boneless, skinless chicken breasts, sliced in half lengthwise to yield 8 thin chicken breast slices
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup flour mixed together with the above spices
- 4 tablespoons butter, plus 1 tablespoon, plus another 2 tablespoons for finishing
- 10-12 ounces fresh button mushrooms, quartered
- 1 1/4 cup Marsala
- 3/4 cup chicken stock
- 1 stem fresh rosemary, leaves removed from stem, chopped
- 4 sprigs of thyme, leaves slid between thumb and forefinger off of stem, chopped
- 1/2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- Preheat oven to 250 degrees
- Set aside a baking sheet for further cooking once chicken breast slices are browned
- Into a large shallow bowl add in the flour then stir in the salt, pepper, garlic powder, and paprika
- Dredge each slice of chicken breast in the flour mixture and place onto a large dish
- Heat a large sauté pan on medium heat, add butter, swirl pan to melt and cover the bottom all around
- Add half of the chicken slices, being sure not to crowd pan so that the chicken can get golden brown colored, around three minutes
- Once one side of the chicken browns nicely, turn breasts over then sprinkle rosemary and thyme on top of each
- As chicken is golden browned on both sides transfer breasts onto the baking sheet, once all the breasts are on the tray, place into oven
- Cook until just done and the juices run clear, around five minutes, chicken will be very tender
- Meanwhile, drop a tablespoon butter to the chicken sauté pan and tumble in the mushrooms, cooking until tender, about four minutes, transfer mushrooms to a clean dish
- To the sauté pan add one and a quarter cups of Marsala and cook on medium high heat until reduced to half, then pour in three quarters of a cup of chicken stock and continue cooking on medium heat until the sauce thickens a bit
- Remove chicken from oven and transfer back into the sauté pan along with the cooked mushrooms, gently stirring through with the Marsala sauce
- Sprinkle in salt and pepper, cook another couple minutes
- Drop in one or two more tablespoons of butter swirling about to develop a richer sauce
- Check seasonings and adjust to taste
- Place two slices of chicken on each plate then ladle over the sauce and mushrooms. Garnish with rosemary and thyme