Create Amazing Meals

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Chicken Marsala over Almond Rice and Sauteed Spinach

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Chicken Marsala


Sprinkle 2 Chicken Breasts with Garlic Salt and Shallot Pepper, then dredge in flour.

Heat 3 Tablespoons Olive Oil over medium heat in a medium skillet.

Cook the chicken about 8 minutes on each side until lightly browned.
Add 8 ounces Mushrooms, sliced.
Stir until they begin to soften, then add:
1 Cup Chicken Broth
1/2 Cup Marsala Wine
Salt & Pepper, to taste.
Cook for an additional 10 minutes or until chicken is cooked through.

Remove Chicken from pan, and stir in 2 – 3 Tablespoons Wondra Flour, and stir until sauce thickens.

Line plate with Sauteed Spinach, top with Rice, then place Chicken Breast on top and cover with sauce and mushrooms.

 Italian Sauteed Spinach

In a deep skillet with a lid, saute over medium heat:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced

When garlic begins to brown, add 1 pound fresh Spinach, and cover with lid for about 8 minutes.  When spinach is wilted. add Salt & Pepper to taste and stir until coated with oil.  

Squeeze fresh lemon juice over top.

Enjoy!



Ventura Harbor – Twilight


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Comments

  3. Another AMAZING MEAL!!! I love everything about this…and now need to get some shallot pepper next time I’m at Penzey’s 🙂

  5. Chicken Marsella is one of my all time favorites and you did it so beautifully! Wish I could have a bit! Have a wonderful weekend!