{"id":71,"date":"2011-09-14T08:00:00","date_gmt":"2011-09-14T08:00:00","guid":{"rendered":"https:\/\/www.sunandsalt.net\/index.php\/2011\/09\/14\/chicken-marsala\/"},"modified":"2025-10-14T02:51:32","modified_gmt":"2025-10-13T19:51:32","slug":"chicken-marsala","status":"publish","type":"post","link":"https:\/\/www.sunandsalt.net\/index.php\/2011\/09\/chicken-marsala.html","title":{"rendered":"Chicken Marsala"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both; text-align: left;\">Do you ever make something you haven&#8217;t made in years and then ask yourself &#8216;Why on earth did I ever stop making this?&#8217;<\/div>\n<p>I had one of those moments recently when I made chicken marsala. Everyone in the family has always liked it &#8211; including the picky ones. It&#8217;s fast and easy, so time and energy wasn&#8217;t the problem. I have no idea why it fell off the menu.<\/p>\n<p><b>Chicken Marsala<\/b><\/p>\n<p>2 chicken breasts<br \/>\n5 or 6 mushrooms, depending on size and how much you like them<br \/>\nolive oil<br \/>\n1\/4 marsala wine<br \/>\n1\/3 cream<br \/>\nsalt and pepper to taste<\/p>\n<ul>\n<li><a href=\"http:\/\/www.foodnetwork.com\/how-to\/butterfly-a-chicken-breast\/index.html\">Butterfly<\/a> the chicken breast and slice the mushrooms<\/li>\n<li>Heat oil and add the mushrooms and chicken pieces, cooking for a few minutes on each side. Make sure the chicken is done, but don&#8217;t overcook.<\/li>\n<li>Add the marsala wine and allow to flame, if you can. I never seem to get it to, so I cook it for several minutes to evaporate the alcohol.<\/li>\n<li>Stir in the cream and add salt and pepper to taste.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Do you ever make something you haven&#8217;t made in years and then ask yourself &#8216;Why on earth did I ever stop making this?&#8217; I had one of those moments recently when I made chicken marsala. Everyone in the family has always liked it &#8211; including&nbsp;<a class=\"read-more\" href=\"https:\/\/www.sunandsalt.net\/index.php\/2011\/09\/chicken-marsala.html\">&hellip;<\/a><\/p>\n","protected":false},"author":2,"featured_media":675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[10,4],"class_list":["post-71","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-chicken","tag-main-dishes"],"_links":{"self":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/comments?post=71"}],"version-history":[{"count":3,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/71\/revisions"}],"predecessor-version":[{"id":1065,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/71\/revisions\/1065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media\/675"}],"wp:attachment":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media?parent=71"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/categories?post=71"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/tags?post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}