LeMoyne Manor Marsala

My Godmother was inducted into the “United States Specialty Sports Association Hall of Fame” this past Saturday. This was her second induction into a hall of fame over the last five years. My Godmother is a very prominent figure in Women’s slow pitch softball. The awards dinner was held at LeMoyne Manor in Liverpool, N.Y. Since there were several of us attending the cost of a Limo was a bit high for our budget so my Godmother who works part-time as a school bus monitor got us a school bus for the trip.
I haven’t been on a school bus since the early seventies, I do not remember them being comfortable to ride in then and they still aren’t any more comfortable to ride in today.. All in all we had a good time; I just wish I had felt a bit better.
The food was excellent, it was the standard buffet menu; baked macaroni, roast beef, assorted salads, rice and green beans etc…The one dish that really stood out was their chicken marsala, it was absolutely delicious.

Chicken Marsala

6 boneless skinless chicken breasts
1 stick butter
1 cup flour
1 tsp salt
1/2 tsp pepper
1 cup milk
3/4 cup Marsala wine
1 cup sliced mushrooms

In large sauté or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.)
Sauté chicken in butter over medium to medium-high heat until browned and cooked through; turning often, add more butter as needed.
Remove chicken from pan and place on platter. Keep chicken warm while making the sauce.
Turn heat to medium high and add the mushrooms; sauté until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly.
When sauce is ready, add chicken back to the pan and turn to coat.
Remove chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs.

Photo/RippyZ/Flickr