Shelly's Recipe

CHICKEN MARSALA WITH MUSHROOM ROMANO RISOTTO

Category: Chicken

Chicken Marsala
8 boneless chicken thighs
6 tbsp white flour
1 tsp salt
1/2 tsp black pepper
1 stick butter
1 medium onion, chopped
1 lb fresh mushrooms, sliced
3 garlic cloves, thinly sliced
3 cups Marsala wine
1 tbsp Kitchen Bouquet

Slice chicken thighs at an angle into medium-thin pieces. In a large plastic Ziploc bag combine flour, salt, and black pepper. Add chicken slices and shake until chicken is thoroughly coated with the mixture.

In a large non-stick skillet, melt butter. When bubbly, add the chicken and any remaining flour from the bag. Saute for 6 to 8 minutes. Add onions, mushrooms, and garlic, sauteing for 8 to 10 minutes until onions are soft. Add Marsala wine and stir to create a gravy. Add Kitchen Bouquet to darken and flavor the gravy. Serve with Mushroom Romano Risotto.

Mushroom Romano Risotto
6 fresh chicken wings
1/4 lb fresh mushrooms (about ten), sliced
4 Tablespoons grated Romano cheese
1 lb orzo
Salt, to taste

Place wings in a large saucepan. Cover with water and add salt to taste. Boil for about 45 minutes to create chicken stock. (Note: Do this step before you start the Chicken Marsala so the wings can be boiling while you prepare the Chicken Marsala). Remove wings from saucepan. Add mushrooms and orzo. Cook covered on medium-low heat for 15 minutes, stirring occasionally.

When the orzo has absorbed all the chicken stock, add grated Romano cheese and stir until mixed thoroughly. Serves 6