Chicken Marsala ~ A Brainy Gourmet Version!

Another favorite dish - Chicken Marsala and with a view of the mountains of course!

You will need to have or buy: chicken thighs (skin on/bone in) six in a package is good. Also, onion, mushrooms, heavy cream and dry or sweet Sherry or Brandy if you don't have a Marsala wine. To begin: chop the onion and saute in olive oil along with fresh dried herbs: rosemary, mint and oregano. Push the onion aside adding a drop or two more of olive oil and sear the thighs, skin side down. Turn over and brown the other side.

Bring the onion back in and pour over the top about 1/2 -3/4 cup of either Sherry, Brandy or the Marsala wine. Cover and let simmer for 35 min. Wash and slice the mushrooms to be sauteed in butter in a separate skillet. Bring water to a boil with a pinch of salt to cook a flat egg noodle pasta.

The more traditional Chicken Marsala does not use heavy cream but someone at our house loves this dish creamy and so it is added on the end to finish off the sauce. Once the pasta is tender, drain and ladle onto a low lipped serving plate. Top with chicken and mushrooms and sauce.

~ Tutti a Tavola!

*In case you prefer Not to use alcohol, you can substitute by using good ole Worcestershire sauce mixed with a bit of sherry vinegar and 1/2 tsp sugar.  In case you want to use alcohol but don't have any of the above on hand then simply substitute using whatever white wine you have, sweet is best along with a drop or two of Worcestershire or even apple vinegar if you don't have Worcestershire.

Any version will be brainy good!