Wednesday, March 05, 2008

chicken marsala

The aromas coming from this dish will keep you coming back time and time again. It's simple, it's healthy, and most importantly, it looks, tastes, and smells divine. Traditional chicken marsala uses more of a gravy-like sauce. This recipe has a thinner, healthier sauce that does not lack one ounce in flavor. One serving is about 350 calories! Hooray!

Chicken Marsala
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes

You'll need:
  • 4 chicken breasts
  • 4 portobello mushroom caps
  • 1 onion
  • 1 T. thyme
  • 1 C. dry red wine (Chianti, Merlot work well!)
  • 1/4 C. brown sugar
  • 1 C. chicken stock
  • Salt & Pepper
  • Olive Oil

1) Clean the portobello mushroom caps, brush either side with olive oil, and set aside.

2) Season each side of the chicken breasts with salt and pepper, and put them in a skillet with 2 T. olive oil. Let them cook for 3-4 minutes, undisturbed, on either side. (They won't be finished cooking in this step - you'll finish them later though!) When they are finished cooking, set them aside on a plate...

3) Chop the onion into a fine dice. Sautee the onion with 2 T. olive oil in a large skillet or a pot. (You will eventually combine the chicken breasts with the onion, so you will want the skillet to be able to fit all of it.)

4) Add the brown sugar to the onions, and stir until it dissolves.

5) Combine the red wine, the chicken stock with the onions and the brown sugar. Let it simmer on low heat for about 5 minutes, until it reduces slightly.

6) Measure 1 T. dried thyme into your palms. Using your hands, rub the thyme to release its aromas, then put it into the pan with the onions and wine and chicken stock. Stir to combine. This is a good time to taste the sauce and adjust the salt to your liking.

7) Add the chicken breasts to the sauce, and cover. Cook for at least 10 minutes, and up to 30 (covered).

8) While the chicken finishes cooking in the sauce, retrieve the portobello mushroom caps that have been brushed with olive oil. Use your broiler to cook these for 5 minutes per side, until the mushrooms are tender.

9) When you are ready to serve, place a mushroom cap, ribs up, on a plate. Place a chicken breast on top of that, and spoon the onions and sauce over that. Enjoy!

You might like to serve this with:
  • Roasted Cauliflower
  • Cous Cous
  • The rest of the red wine

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