Make it With Marsala
If you are still looking for a delectable dish to whip up for the holidays, maybe try adding a dash of marsala to "the usually boring" baked chicken dish. I recently gave this recipe taken from a book my mom let me borrow a try; "Cooking With Friends." All you need is a few skinless thin cut chicken breasts, Marsala wine sauce, olive oil, mushrooms, all-purpose flour for coating, a large skillet, salt, pepper, and a dash of any of your other favorite meat seasonings. I usually like to include a pinch of garlic powder, Lawry's seasoning, and Adobe. Chicken Marsala can be perfectly paired with fresh steamed asparagus and mashed potatoes.
Begin by coating each breast with a thin layer of flour and seasonings. Slightly chop up the mushrooms and cut off the asparagus ends. Add a few tablespoons of olive oil to your large skillet over medium heat. After a few short minutes when the olive oil is warm, add each coated breast to the skillet. There may slightly be some bubbling. Don't trip, that's how it goes. Ha! Allow each side to brown for about 10-15 minutes. Add in your wine sauce, scatter the chopped mushrooms throughout the pan, and let everything simmer with a cover on top for an additional 10 minutes on low heat. While the chicken cooks, go ahead and finish up your side dishes.
Everything should take roughly about 30 minutes, tops!
Serve in style in with lots of love.