This wasn’t in the original meal plan for this week, but since I wasn’t feeling well earlier this week, I fell behind in cooking and had some things I needed to get cooked before they went bad. So, I decided to make Chicken Marsala, something we haven’t had in a while. For the sides, I steamed my last bunch of asparagus and made mashed potatoes with a partial bag of potatoes I had left. Since I have herbs from the Italian themed veggie pack, I added crushed fresh garlic and minced fresh rosemary to the mashed potatoes. It was a nice addition. I also got to use the fresh herbs in the Chicken Marsala.
Chicken Marsala
Based on recipes here and here
What you need:
4 boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon minced fresh oregano
2 tablespoons olive oil
2 tablespoons butter
8 oz package mushrooms, sliced
3/4 cup marsala wine
2 teaspoons minced fresh parsley
1/2 teaspoon minced fresh rosemary
Pound chicken to 1/4 inch thickness. Mix together flour and oregano, and fully coat chicken with this mixture. Heat the olive oil in a large skillet. Add chicken and cook until no longer pink.
To the skillet, add and melt butter. Add mushrooms, wine, parsley, and rosemary. Bring to a boil, then reduce heat to a simmer. Cover, and cook for 5 minutes. Flip chicken over, cover again, and cook for another 5 minutes. Remove cover and simmer until sauce has reduced by half.
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