Menu:
Chicken Marlsala, Pasta Shells, Buttered Carrots
Time to Dinner: 35m
We are back to week 2 in my meal planning rotation. This week I have an entry for either Chicken Stroganoff or Chicken Marsala. I interchange them as the mood hits me – the main ingredients, chicken and mushrooms, are the same, and I usually have the other ingredients for both dishes on hand. I end up making the Chicken Stroganoff about 3 times to the 1 of Chicken Marsala because the kids prefer it, but Chuck and I love Marsala, and it’s so easy and quick to make. Add some pasta and steam some carrots, and you have a restaurant quality dinner.
Here are step-by-step directions for making this meal. The recipe for Chicken Marsala is at the end of this post.
| # | Step: | Time Elapsed |
| 1 | Put water on to boil for pasta | 1 m |
| 2 | Chop onion and peel garlic | 3m |
| 3 | Step 1 of recipe: In a large, deep skillet or Dutch oven, heat olive oil. | 4m |
| 4 | Step 2 & 3 of recipe: Put flour and salt and pepper into a plastic bag. Add chicken pieces a few at a time, shake, shake off excess, then add to sauté pan. Add all the chicken, DO NOT CROWD the pan. Saute until brown, turn, and saute on other side on medium heat. Remove from pan and set aside. | 14m |
| 5 | Step 4 & 5 of recipe: Add chopped onion to pan and saute for 1-2 minutes. Add garlic and saute, but do not burn (you may need to add a little more oil at this step). Add mushrooms and saute until they start to give off their liquid. | 18m |
| 6 | While the onion and mushrooms are sautéing, peel and slice your carrots. Put into a med sauce pan, cover half way with water, put on medium heat and cover. | 20m |
| 7 | The water should be at a boil by now, so add shells to water to boil per package directions. | 21m |
| 8 | Steps 6 of recipe: Add wine and deglaze the pan. If you want to add more liquid at this time, you can add more of the wine or you can add some chicken stock. This is more by feel – but make sure you have at least the 1/2 c of Marsala in there. I have also used the dry Marsala, then added a little sugar for a slight sweetness because I like it that way. Add the Italian seasoning. | 24m |
| 9 | Step 7 of recipe: Add the chicken back to the pan and let the mixture come to a boil, stirring constantly. Sauce should thicken. Add the butter and swirl. Let the sauce thicken a bit more. Taste for seasoning. Add salt and pepper as necessary. | 30m |
| 10 | Step 8 of recipe: Add the butter and swirl. Let the sauce thicken a bit more. Taste for seasoning. Add salt and pepper as necessary. | 30m |
| 11 | Shells should be ready to drain, add some butter. | 32m |
| 12 | Drain carrots, toss with butter, salt and pepper to taste. | 33m |
| 13 | Serve chicken, shells, and carrots | 35m |
Chicken Marsala
I went to Italian cooking class and was taught how to make this dish. I use chicken tenders to make it quick and easy. If you use chicken breasts, take the time to pound the breasts flat. Of course, veal can be substituted for chicken, I have never made it because of the cost of the veal. Also, I buy the sliced mushrooms to make it quicker.
Ingredients
- 1 1/2 lbs chicken breasts boneless and skinless or 2 lbs chicken breast tenders
- 1/4 cup flour
- 1 onion chopped
- 3 garlic cloves chopped
- 2 tablespoons olive oil
- 10 ounces mushrooms sliced
- 1/2 cup sweet marsala wine buy a good one, not supermarket
- 1/2 cup dry white wine or more
- 1 teaspoon italian seasoning
- 2 tablespoons butter
- salt and pepper
Instructions
- Heat a large saute pan and add olive oil.
- Put flour and salt and pepper into a plastic bag. Add chicken pieces a few at a time, shake, shake off excess, then add to saute pan.
- Add all the chicken, DO NOT CROWD the pan. Saute until brown, turn, and saute on other side on medium heat. Remove from pan and set aside.
- Add chopped onion to pan and saute for 1-2 minutes. Add garlic and saute, but do not burn (you may need to add a little more oil at this step).
- Add mushrooms and saute until they start to give off their liquid.
- Add wine and deglaze the pan. If you want to add more liquid at this time, you can add more of the wine or you can add some chicken stock. This is more by feel - but make sure you have at least the 1/2 c of Marsala in there. I have also used the dry Marsala, then added a little sugar for a slight sweetness because I like it that way. Add Italian seasonings.
- Add the chicken back to the pan and let the mixture come to a boil, stirring constantly. Sauce should thicken.
- Add the butter and swirl. Let the sauce thicken a bit more. Taste for seasoning. Add salt and pepper as necessary.
- Serve with buttered noodles and steamed carrots. Yum!
