Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Be sharp about knives
• What restaurant staffers shouldn't do
• Good gourds: How to make your own pumpkin pie filling
• How sweet it is

Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

Using Steve Alls' espagnole sauce recipe, you can create a chicken Marsala that will have guests begging for seconds.

4 boneless, skinless chicken breasts
2 cups Marsala wine*
Flour for coating chicken
Oil for sauteing
2 cups sliced mushrooms (optional)
4 cups espagnole sauce

1. Wash chicken breasts and pat dry. Pound out to about 1/2 -inch thickness. Dredge in flour.
2. Heat oil in a skillet.
3. Saute chicken breasts until golden brown on each side and cooked through.
4. Add Marsala wine to the skillet, whisking in all of the bits of flour and chicken stuck to the pan. Add mushrooms, if using. Allow to simmer until the wine has reduced by half.
5. Whisk in espagnole sauce until combined with wine reduction. Simmer for about 10 minutes.
Serve chicken with sauce over pasta or rice.

* Look for the good stuff in the wine department, not the Marsala cooking wine in the baking section.


Recipe source: Steve Alls, Kroger