30 Minute Chicken Marsala…Easy and Elegant Meal

Savory Sweet Life

Savory Sweet Life

When I first got married I remember being panicked about what to make for dinner every night.  Often times I would fall back on what my mother used to make for me…chicken and rice, spaghetti, nachos maybe (one of my favorites).  But as I got more comfortable in the kitchen I began branching out and trying new recipes… and soon I found that with a little direction making something quick and delicious didn’t have to be all that hard.  That’s what I was reminded of when I came across this recipe by Savory Sweet Life; Chicken Marsala in 30 minutes…sign me up!

Savory Sweet Life

Savory Sweet Life

{Easy Anytime Dinner} Chicken Marsala Recipe
Author: Savory Sweet Life
Recipe type: Chicken
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 4
An easy but elegant chicken dish!
Ingredients
  • 2 skinless, boneless, chicken breasts
  • salt and freshly ground black pepper
  • ½ cup all purpose flour or corn starch for gluten-free
  • up to ½ cup olive or vegetable oil
  • 8 ounces container of mushroom, sliced and cleaned
  • 2 tablespoons butter
  • ½ cup sweet Marsala wine
  • ¼ cup chicken stock
  • ¼ cup sherry or dry white wine
  • Optional: 2 tablespoons heavy cream
  • Garnish with chopped parsley or oregano

visit Savory Sweet Life for Instructions!

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Buffalo “Chicken” Wings…Vegetarian Twist

The Curvy Carrot

The Curvy Carrot

I know, I know…I was blogging about ice cream yesterday, but it’s summer time – and right around now when the weather gets warm I start panicking about breaking out the bathing suit.  My husband’s been on a health kick for months and I’m slowly trying to convert.  We both love wings and for a while there they were a weekend staple (until he ruined everything with his calorie counting) so when I saw this recipe I thought: what a great compromise!

Granted, it calls for butter, buffalo sauce and buttermilk but cutting out the fried chicken makes this a much healthier alternative to the traditional chicken wing and perfect if you’re a vegetarian.

Buffalo “Chicken”-Vegetarian Style

via The Curvy  Carrot

Servings: enough for at least 3-4 people

Ingredients

1 head cauliflower, cleaned and cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

2 teaspoons garlic salt

1 cup buffalo sauce

1 tablespoon unsalted butter, melted

For serving:  Bleu cheese dressing, celery, etc.

The Curvy Carrot

The Curvy Carrot

Instructions

1. Preheat the oven to 450 degrees.

2.  In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

How to Cook a Moist Chicken Breast Every Time!

The Kitchn

The Kitchn

If you, by chance, are addicted to the Cooking Channel and Food Network like I am than maybe you can sympathise with the self-inflicted pressures of putting out a good meal.  I cook with chicken all the time but more often than not it comes out overdone despite my best efforts.  The glorious sauce mixture that I’ve stolen from the latest episode of Chopped tastes like it’s covering rubber instead of a moist breast of chicken.  Well, no more!  I came across this How-To via the Kitchn last night and served up the best chicken breasts I’ve ever made.  Give it a shot and tell me how it worked for you! Of course, use your meat thermometer or cut the chicken and make sure the juices run clear. 

Via The Kitchn

What You Need

Ingredients

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Equipment

10-inch sauté pan with lid

Instructions

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

The Kitchn

The Kitchn

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

The Kitchn

The Kitchn

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

The Kitchn

The Kitchn

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

The Kitchn

The Kitchn

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

The Kitchn

The Kitchn

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.

The Kitchn

The Kitchn