Originally published in bold and spicy newspapers on January 22, 2008
Earlier this week we all witnessed the elegant and peaceful transition of power that occurs every four (or eight) years in our great country. This 233-year-old experiment in democracy continues to move forward even when the economy is trying its best to grind to a halt. There was a great deal of celebration going on in our nation’s capital on Tuesday and the Obama family was making appearances at ten different balls during that evening.
The celebration started earlier in the week with dozens of other balls, galas, and receptions. Maybe this will jump start our economy. At least the hotels, caterers, and dry cleaners in the D.C. area probably had a good week.
Some of the names and sponsors of these events are interesting and attending them isn’t cheap. Did you know there was a National Association of Manufactures Gala? How about a Green Inaugural Ball at which only organic food and drink was served, all lighting was LED, and even the music and entertainment was engineered to have a minimal environmental impact. Tickets to this one were $500.
The Baltimore/Washington Black McDonalds Operators Association had their own inauguration gala. The cost for that one was $200. I’m guessing they didn’t serve McNuggets. The Soccer Moms for Obama Inaugural Ball only cost $60. There is even an Indiana Society Washington, D.C. Inaugural Ball where Capital-based Hoosiers can get in on the celebration. That one cost $350.
None of the Hutchesons got invitations to any of those balls and even if we had, we couldn’t have afforded to go, except maybe to the soccer mom ball. Instead we went to work and school like any normal Tuesday and caught the highlights that evening on TV. The occasion did, however, seem to warrant more than the typical weeknight meal so I busted out the Chicken Marsala, a fancy but frugal dinner. There was certainly cause for celebration Tuesday but we’re in a recession so filet and lobster was out of the question.
If you’ve got a special occasion coming up but you’re watching your wallet, this dish might be just the ticket. I served it with tiny orzo pasta to catch some of the sauce and a side of green peas. If we had cleared out the furniture, our living room could have doubled as a dance floor and maybe I could have sold tickets. Does $6.60 or $8.80 sound like a good price for the Hutcheson Family Inauguration Ball?
Chicken Marsala
- 1/2 cup all-purpose flour
- Kosher Salt, Freshly-Cracked Black Pepper (Garlic Powder, Cayenne Pepper optional)
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded to one-quarter inch.
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms, washed and dried
- 1 tablespoon minced shallot
- 3/4 cup Marsala wine
- 1 cup chicken stock
- Salt and fresh-cracked black pepper
- 2 tablespoons chopped parsley
In a shallow bowl or plate add the flour and salt and pepper to taste. The other spices can be added to taste if desired. If you do, go easy on the cayenne. Stir to combine. Dredge the chicken breast in the seasoned flour, shaking to remove the excess flour.
Add olive oil to a large heavy-bottom sauté pan (stainless steel works well). Use medium-high heat to heat the oil to hot but not smoking. Add one tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about three minutes per side.
Move the chicken to a plate and set it aside. Add another tablespoon of the remaining butter to the pan and add the mushrooms. Stir them frequently, until mushrooms are golden brown around the edges. Add the shallot and cook another half minute. Add the Marsala wine, increase heat to high, and bring it to a boil, scraping the bottom of the pan to remove any browned bits. When the wine has reduced by about half, add the chicken stock and cook for three minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook for about five minutes until the chicken reads 170 degrees on a probe thermometer. Add the remaining 2 tablespoons of butter, salt and pepper, to taste. Garnish with chopped parsley and serve immediately. I serve this over orzo pasta.
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