Marsala Chicken

Happy first day of March! Tomorrow, is the Bean's birthday and I can hardly wait! I am working on a last minute something to add to her gift today and I will talk about all about her gifts soon! But today, I'm talking about a dinner recipe. I made this Marsala chicken recipe for dinner on Tuesday evening and I was excited to discover how good it was. The process is a little longer, but this is definitely something you can make in advance and warm up when you're ready to eat. I wasn't expecting the Bean to like this (because, mushrooms!) but she pushed them aside and ate it right up! Here is how you can make Marsala chicken too...

Start by melting about 3 tablespoons of coconut oil in a large skillet. You could use butter, but I opted for coconut oil instead.

Prep 1/2 cup of flour (I used gluten free flour) in a bowl or plate. Then in a very small bowl, combine 1/4 teaspoon of garlic powder, 1/2 teaspoon of dried oregano and a little salt and pepper. Have this ready to go for when you're chicken is ready.

Cut 1 1/2 pounds of chicken breast (I used 4 chicken breasts) into thin slices - the slices should be about 1/4 of an inch thick. I cut the chicken width-wise. I don't love working with chicken so I didn't pause to take any pictures. But once the chicken is prepped, set it aside on a plate.

Sprinkle the mixed spices over the chicken then dredge the chicken in flour before putting it in the skillet. Add as many pieces of chicken to the skillet as will comfortably fit. Let the chicken to brown on one side before turning them to the other side to brown. The chicken may not cook all the way through but that is ok! Once it's golden brown on both sides, remove it from the skillet and let it rest on a plate. It will cook completely later in the sauce.

Set all of the browned chicken on a plate while you work on the rest of the recipe.

Next, melt 2 tablespoons of coconut oil in the same skillet along with the left over bits from browning the chicken. While the coconut oil is melting, chop up 1 cup of cremini mushrooms. Add the mushrooms to the skillet. Cook the mushrooms until they are beginning to brown and become tender.

Then add 1 cup of marsala wine to the skillet. Bring the mixture to a boil and allow the marsala to cook off for about 5 minutes.

Then add 1 cup of chicken broth and allow the mixture to come to a boil again, then reduce the heat to medium low and allow it to simmer for about 5 minutes.

Finally, return the chicken to the skillet and flip it around in the sauce - all of the chicken should be well coated in the sauce. Let the chicken simmer for about 5 minutes - it should be cooked all the way through and the breading should be thickened.

And that's it! I cooked up a little rice and some broccoli to serve along side the chicken and it was such a great little mix! The chicken was flavorful and so delicious!

MARSALA CHICKEN
serves 4-6 people

ingredients
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/2 cup all-purpose flour (or gluten free flour)
5 Tablespoons coconut oil, divided (or butter!)
1 cup of cremini mushrooms
1 cup marsala wine
1 cup chicken broth

directions
1. Start by melting 3 Tablespoons of coconut oil (or butter) in a large skillet over low heat.
2. Prep the flour (I used gluten free flour) in a bowl or plate. Then in a very small bowl, combine the garlic powder, the oregano and a little salt and pepper. Have this ready to go for when you're chicken is ready.
3. Cut the chicken into thin slices - the slices should be about 1/4 of an inch thick. I cut the chicken width-wise. Once the chicken is prepped, set it aside on a plate.
4. Sprinkle the mixed spices over the chicken then dredge the chicken in flour before putting it in the skillet. Add as many pieces of chicken to the skillet as will comfortably fit. Let the chicken to brown on one side before turning them to the other side to brown. The chicken may not cook all the way through but that is ok! Once it's golden brown on both sides, remove it from the skillet and let it rest on a plate. It will cook completely later in the sauce.
5. Set all of the browned chicken on a plate while you work on the rest of the recipe.
6. Next, melt 2 tablespoons of coconut oil in the same skillet along with the left over bits from browning the chicken. While the coconut oil is melting, chop up the mushrooms. Add the mushrooms to the skillet. Cook the mushrooms until they are beginning to brown and become tender.
7.  Add the marsala wine to the skillet. Bring the mixture to a boil and allow the marsala to cook off for about 5 minutes.
8. Add the chicken broth and allow the mixture to come to a boil again, then reduce the heat to medium low and allow it to simmer for about 5 minutes.
9. Finally, return the chicken to the skillet and flip it around in the sauce - all of the chicken should be well coated in the sauce. Let the chicken simmer for about 5 minutes - it should be cooked all the way through and the breading should be thickened.

See you tomorrow!