Name: Chicken Marsala with Rosemary and Thyme
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

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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.