Last Minute Marsala

Somehow in between baking dozens of cupcakes for a fundraiser this weekend, I managed to make an amazingly delicious and pretty nutritious meal...and squeeze in a power nap. Usually when I have a huge amount of cupcakes to bake, we order out. Being as we are on a budget like most people, I figured I'd just make something quick.

I honestly wasn't expecting this to come out so good considering how quickly I threw it together and didn't really measure so hope my amounts below are accurate. I must have said "wow" at least 10 times when I was eating this, and I never say that about my food. But seriously, wow.  It made me think of the scene in What About Bob when Bill Murray is eating dinner at table with Richard Dreyfuss' family...."Mmmm, mmmmm, mmmm, mmmm....Mmmmm, mmmmm, mmmm, mmmmm. MMMMMMMM!" If you don't' know what I'm referring to, please go watch this movie immediately. My dad introduced us to the best movies.

Baby bella mushrooms were on sale last week so I had some in my fridge. I always have chicken on hand. My husband loves chicken and mushrooms....Chicken Marsala!  I rarely ever make it so that's what I did. The main ingredient in this dish is marsala wine which has it's own unique flavor and hard to substitute. Cooking with wine on a budget?! I bought 16oz bottle of marsala cooking wine by Holland House for a whopping $4.00 at the grocery store. You can find it at the package store for pretty cheap too.  It's an Italian wine, similar to a port wine or dry sherry but is what makes chicken marsala, chicken marsala.  I wouldn't recommend substituting it...just make the trip to the grocery store or package store, it'll be worth it.

You can serve this over cauliflower rice, brown rice or, mashed potatoes would be even better...but all I had was veggie noodles, which worked just as good and maybe a bit healthier.

Chicken Marsala
serves 2-3

• 2 large chicken breasts
• 3/4 cup chicken stock
• 1/2 cup flour (if you wanna make it gluten free, use corn starch)
• 3/4 cup marsala wine
• 1 tsp balsamic vinegar
• 1 cup of sliced mushrooms
• 1/4 cup diced onion
• 2 TBS olive oil
• 2 TBS butter
• 1 tsp oregano
• 1 tsp parsley
• 1/2 tsp garlic powder
• salt
• pepper

Pound out your chicken and cut the fat off. Combine oregano, flour, garlic powder, salt and pepper.

Dredge your chicken in the flour lightly on both sides.

In a large skillet, heat olive oil and butter over medium heat.

Cook chicken for about 4 minutes on both sides.  Set aside. I put mine in a casserole dish and in the oven on a super low temperature to keep it warm.

In the same pan, saute your mushrooms and onions. After they cook for about 3 minutes, add your chicken stock, marsala wine and balsamic vinegar. Add parsley and more salt and pepper to taste.

Let simmer for about 8 minutes. There should be enough leftover flour from the chicken to make a nice brown sauce.

Pour this over the chicken and serve. 

We had it with veggie noodles and KALE! I say that with excitement because I haven't eaten kale in over a year. I was eating it religiously for a while and trying new ways to cook it. Finally made some kale chips in the oven with sea salt and I ate them all in one night. Me and kale parted ways later that night as I tossed and turned in bed. I never thought I would eat it again. But it was pretty cheap at the grocery store so I bought some.



We have no more kale now.  Or leftovers.