C'est la Vie is a 1966 Charlie Morgan 34.

Her home port is Everglades City, FL. Our typical cruising area is Southwest Florida, the Florida Keys, the Southeastern Atlantic Seaboard, and the Bahamas. We are C'est la Vie's third owners and purchased her in 2005. We continue to maintain and update this classic vessel. Please post any questions or comments about C'est la Vie or our travels via the comment links below.

Tuesday, November 13, 2012

Dinner Day 11

Last trip north I was trying to figure out what on board could I use to pound chicken thin. Then our friends Alan and Marcia came to visit us in Ft. Pierce. They had been reading the blog and came bearing a gift of a meat tenderizer!  Ah ha the perfect thing to use to pound my chicken thin. Thank you for that! In honor of them I made Chicken Marcia! We were pulled into ft pierce to work on the engine pick up parts and buy more produce. I was so upset in Beaufort when I froze all my greens in my fridge on land prior to boarding. Arrrgh !

So Chicken Marcia is like chicken marsala just lighter. Not as much butter but flavorful and rich and delish.
Pound on the flat side of your trusty meat tenderizer organic chicken cutlets that have been washed and patted dry between 2 sheets of plastic or a ziplock bag. You don't have to be strong here they will get too thin ig you are overzealous!

Dredge these thin pieces in wondra flour that is mixed with some kosher salt and cracked black pepper.
Drizzle some olive oil in the pan and 1/2 tablespoon of butter (this is for 2 servings) you are not trying to deep fry these things just sautee and crisp them up. Flip over after about a minute or 2. Cook for one minute more.

Transfer these yummies to a plate
Add the othe 1/2 of tablespoon of butter to the pan then add in a clove or two of crushed/ pressed garlic and a box of sliced fresh mushrooms. You could use less but I love mushrooms! Let them cook out their water then add 1/2 cup marsala wine and reduce by half and and 3/4 cup of stock and reduce by half. Stir in one more tablespoon of butter then add the chicken back in for a few minutes just to warm them up. If you don't want to use the wine use all stock. I like to serve this with a green veggie either a salad or broccoli or asparagus. Also I like a simple starch of oven roasted potatoes. This is a hearty meal.

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