Chicken Marsala & Grizzly Bear

I’ll be on vacation until the 14th, so I leave you with Grizzly Bear and Chicken Marsala to mull over.  I hope you enjoy them both as much as I do.

Music: Grizzly Bear - Veckatimest Grizzly Bear truly created a work of art.  Nine months into the year, and so far it’s my favorite album of 2009.  I’m waiting with baited breath for Avril’s release in November, but until then, there’s this.  Seriously though, meticulously crafted songs, lush harmonies, and beautiful orchestration.  Combine that perfect recipe with such a stellar recording and here it is, Veckatimest.

Ingredients: Serves 5

1.5 lbs of Chicken Breasts, cut 1/2 inch thick

16 oz of Sliced Mushrooms

1 1/4 cups of Dry Marsala Wine

1 Cup of All-Purpose Flour

1/2 tsp of Black Pepper

1/4 tsp of Salt

1/2 tsp of Oregano

2 tb of Butter

4 tb of Olive Oil

Directions:

Mix flour, pepper, salt and oregano in a bowl.  Dip uncooked chicken into flour mix until the whole piece is coated.

Heat a skillet to medium with oil and butter.  Once skillet has heated up place coated chicken breasts on the pan.  With this much chicken you may need to use two pans or repeat.

Once the first side of the chicken begins to brown (should only take a few minutes), flip the chicken over and put mushrooms in.  After a couple of minutes add marsala wine and push mushrooms down so they touch the bottom of skillet.  Cover.

After about 5 minutes, the chicken should be fully cooked, mushrooms should have shrunk, and you are done.  Add more salt & pepper to taste.  Enjoy!