Viva Italiano! Chicken Marsala was on the menu today - I felt exquisite eating it, it was delicious, and it was restaurant quality! It was a snap to prepare, and actually BAKES for the most part, so the actual cooking process wasn't very involved, so that left plenty of time for easy clean-up.
Chicken Marsala
20oz worth of chicken breasts - tenderize to 1/2" thickness
1C fat-free italian dressing
1lb sliced mushrooms
3T fresh chopped parsley
1C Marsala cooking wine
2T olive oil
1 clove of minced garlic
2T flour
paprika, garlic powder, No-salt & pepper (add as much of each as you'd like, this coats the chicken)
Tenderize chicken breasts to 1/2" thickness (I did this by putting chicken in a gallon ziplock and beating the feathers off of it with a rolling pin...great stress relief!)
add 1 C italian dressing and let marinate for 8 hours or overnight
When it comes time to cook:
take chicken out of ziplock with marinade, place on plate
sprinkle both sides of chicken with flour and seasoning mixture
place in pre-heated skillet with 2T olive oil, cook for 3 min or until browned on both sides.
remove chicken from skillet. Add Marsala wine & scrape bottom of skillet to get up any "tasties" that were stuck to the bottom.
bring to a boil, boil for 3 minutes. drain into a separate bowl, add mushrooms to remaining oil in skillet and sautee until they get soft. Combine sauce with mushrooms, heat until warm.
Place chicken in an 8x8 baking dish and pour sauce/mushroom mixture over the top. Sprinkle 3T fresh chopped parsley and bake at 350* for 20 minutes or until juices in chicken run clear.
prep time: 15 minutes
cook time: 20-30 min.
I chose to serve this with steamed broccoli with fresh lemon juice squeezed on top - it was a perfect complement! I don't have any pictures as this was whisked away to my husband at work, and by the time it occurred to me to try and snap a picture, we had all devoured our food - there were no leftovers - I'll take that as a compliment to the chef!
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