Hi friends! I would like to introduce to you your new crush…. Food crush that is! Oh baby I love this meal. I’m sure you will too! Let me tell you a little bit about how it came to my table. 🙂
Life has been a little bit hectic for me during the month of March… I sold my house, moved in with my in-laws and had a one week vacation (sans kids) all in the span of a month! So, you could say things have been a little (or a lot) messy and nuts! My little family and I are on the search for our new home and are attempting to call my MIL’s basement “home” for the time being. I am usually pretty great with change, but this one has been a doozy!
In a desperate attempt to get a little normalcy back into our world, I broke the loooooong streak of mish-mashed quick dinners/fast food with some home made comfort food. Man oh man was is good! I have always had a thing for chicken marsala, but have never gotten around to making it myself. I decided it was about time, and I sure am glad I did. This turned out so fabulously decadent! The most awesome part about it is that it is pretty dang healthy too. Score!
I served this Chicken Marsala with the creamiest, dreamiest Garlic Cauliflower Mash and some lovely Roasted Baby Peppers. Top that goodness off with some crispy kale chips and we were set to feast! This was the first real meal I have cooked at my in-laws and it went very well. It’s a little strange wandering around this big kitchen searching for the right tools and such, but it worked out anyway! I’m sure I’ll get used to it soon enough. 🙂
I loved the way the Garlic Cauliflower Mash turned out. I didn’t miss mashed potatoes in the least! They were so delish! I don’t know if I will ever make mashed potatoes again with how much I loved these. They are so much healthier for you, and are jam-packed with flavor! This meal was a trio of perfection in my book. It will definitely become a regular at the Muir table.
- 2 tablespoons olive oil
- 1/2 cup yellow onion, diced
- 1 teaspoon miced garlic
- 8 ounces baby bella mushrooms, stems removed and thickly sliced
- Salt and pepper
- 1 1/2 cup Marsala cooking wine
- 1 teaspoon beef bouillon concentrate
- 2 teaspoons granulated sugar
- 1 1/2 tablespoons butter
- 3-4 boneless, skinless chicken breasts, pounded to 1" thickness
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning blend
- Pound chicken to an even 1-inch thickness inside gallon ziplock bags (2 at a time per bag). Set aside.
- In a medium saucepan heat olive oil over medium-high heat.
- Add onion, garlic and mushrooms.
- Season with freshly ground salt and pepper.
- Saute until mushrooms are tender and onions begin to caramelize (about 7-10 minutes).
- Add Marsala cooking wine, beef boullion concentrate, granulated sugar and butter.
- Reduce heat to medium and allow sauce to simmer for 15 minutes or until sauce is reduced by 2/3, stirring occasionally.
- When sauce is done, cover with a lid and set aside while you cook the chicken.
- On a large saute pan or skillet, heat olive oil over medium-high heat.
- Season both sides of pounded chicken breasts with salt, pepper and Italian seasoning blend.
- Sear chicken until golden on the first side without shifting it around on the skillet, (about 4 minutes).
- Flip chicken over and sear on the other side for about 4 minutes. Continue cooking until chicken feels fairly solid (not squishy) in the center when you press it with your finger.
- Remove chicken from heat and place on a platter. Cover with tin foil and allow chicken to sit (uncut) for 5 minutes.
- Top chicken brests with marsala sauce and mushrooms. Serve hot! Enjoy!
I would love to hear what your go-to comfort foods are. What do you make when you want your meal to gather your loved ones together around the table?
You might also like: