Marsala Chicken

I love when I find a new recipe and then realize

 that I have all the ingredients. That’s what

happened this week when I walked into Publix. 

 I picked up their weekly recipe card and read the

 list of ingredients. I already had the chicken 

thawing at home. I also had the rest of the 

ingredients too, right down to the marsala 

wine and balsamic glaze. Yes!

I originally bought the balsamic glaze to make a

caprese appetizer and am happy to find another

 use for this ingredient.

Larry sliced the onion and the chicken while 

I got the other ingredients ready and we had

a delicious dinner on the patio in less than

 30 minutes. Plus leftovers for another lunch

 or dinner later in the week.

  I used a little more than 1 lb. of chicken. 

Dredge the cutlets in seasoned flour and

 saute in olive oil and butter until golden.

Remove the chicken from the pan.

 Add the remaining oil and butter and saute 

the onions and mushrooms until tender.

 Add the broth, wine, and glaze.

 Return the chicken to the pan and cook until 

done and the sauce thickens, about 2-3 minutes.

Sprinkle with chopped parsley. 

Serve with pasta. I made the tomato spinach 

pasta. Spoon the extra sauce over the chicken. 

Marsala Chicken
2 boneless chicken breasts, about 1 lb
¼ C flour
1 t kosher salt, divided
½ t pepper
3 T olive oil divided
2 T butter, divided
1 C sliced onions
8 oz sliced baby portabellas
½ C marsala wine
½ C chicken stock (from a box)
2 T balsamic glaze
1 T chopped fresh parsley
1) Cut chicken breasts in half, then lay flat and
   slice horizontaly through center of chicken to
   make 4 cutlets.
2) Place flour, ½ t salt, ½ t pepper in shallow
    dish. coat  both sides of chicken, shaking
    off excess.
3) Heat large saucepan on MH and add 2 T oil and
   1 T butter. When hot and melted add the chicken
   and cook 2-3 minutes on each side until
   browned. Remove chicken from pan.
4) Reduce heat to M and add the remaining 1 T oil
   and 1 T butter. Stir in onions, mushrooms,
   remaining ½ t salt. Cook 6-7 minutes stirring
   occasionally until onions and mushrooms have
   softened.
5) Stir in the ½ C marsala, ½ C broth, and 2 T
    glaze. Then return the chicken to the pan.
    Simmer 2-3 min. until the sauce thickens
    and the chicken is cooked.
6) Sprinkle with chopped parsley and serve with
     pasta. Spoon the sauce over the chicken.


Tomato Spinach Pasta
3 C chicken stock (remainder from the box)
2 c water
12 oz linguini pasta
¼ C Parmesan cheese
4 oz goat or ricotta cheese (optional)
1 (14 oz) can diced tomatoes, drained
3 C baby spinach

Bring water and stock to a boil. Break pasta

in half and add. Stir and cook for 12-15 mins,

stirring occasionally until most of the liquid is

absorbed. 

 Stir in cheese until blended. Add

tomatoes and spinach. 

 Stir until spinach wilts.

The pasta is a nice side.  I’ll use again because it

adds more vegetables and color to any dinner.

ENJOY!

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