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
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Between Naps On The Porch