Tag Archives: Crimini Mushrooms

Chicken Marsala, My Way

I’m doing another re-post from March 12, 2017 this time.

I made this recipe last night for Sunday Supper (I like to have Pasta on Sundays 😉 ) and I realized something about this recipe… the ‘sauce’ part it it is so dang delicious, I am going to say that we need MORE!  So please see some adjustments to this recipe if you’ve already printed this one out and tried it at home.

 

Chicken Marsala is one of my favorite dishes not only to make but to eat as well.  I’ve tried several different recipes and have mashed together my own version.

 

Auntie Doni’s Chicken Marsala

serves 2 very hungry people

 

2 boneless-skinless Chicken Thighs (or Breasts), diced into bite sized pieces

1/4 C. Flour

1/2 tsp. Salt

1 tsp. Pepper

2 Tbsp. Olive Oil

10 oz. Crimini Mushrooms (Baby Bellas), diced

1/2 of small White Onion, diced fine

1 Garlic Clove, mined

3/4 C. Dry Marsala Wine

1 1/4 C. Chicken Broth

2 Tbsp. Butter, cold

In a large pan, heat the oil; sauté the Mushrooms until nicely brown, remove to a bowl.  Add more oil, if needed and sweat the White Onions until translucent; add the Garlic and sauté until fragrant, transfer to the bowl with the Mushrooms and set aside.

Toss the Chicken in the flour, salt and pepper, shake off any excess.  Add more oil to the pan if needed and brown the Chicken, about 3-5 minutes per side; transfer to a plate and set that aside as well.  Add the Wine to the pan and scrape up the nice brown bits in the pan and bring to a bubble.  Pour in the broth, add back in the Mushrooms, Onions and Garlic, stir well and simmer for a few minutes; add back in the Chicken, stir to combine it all and continue simmering until the sauce starts to thicken, about 5 minutes.  Add that cold Butter and swirl the pan around to melt and incorporate it into the sauce.   The sauce will thicken further, but don’t let it reduce too far.

Serve over Pasta, Rice, Polenta or even mashed Potatoes.  Garnish with some chopped Parsley and grated Cheese.

ENJOY!

 

Chicken Cacciatore, Another Sunday Supper

I’m pretty sure that I’ve made mention previously that I really like to make some sort of Italian-Inspired meal on Sundays, hence, Sunday Suppers. 

One of the dishes that I enjoy is Chicken Cacciatore, MMM!  It’s a pretty simple main course and can be multiplied, made ahead, and any leftovers freeze beautifully.  My version is a bit different than what you’ll find in other kitchens.

 

Auntie Doni’s Chicken Cacciatore

2+ servings

2 Tbsp. Olive Oil, divided

2 boneless-skinless Chicken thighs, diced bite-sized

½ C. Onions, chopped

1 C. Mushrooms, diced (I prefer Crimini)

1 C. Sweet Bell Peppers, diced

¼ C. Wine (optional)

1-2 C. prepared Marinara (I buy Trader Joe’s jarred sauce, tastes just like mine homemade)

 

In a large skillet, heat 1 tablespoon of oil over medium-high heat.  Sauté the Mushrooms until they’re golden and next add in the Onions and Peppers; sauté until the veggies are crisp-tender, transfer to a plate and set aside.

Heat the remaining oil and sauté the Chicken until brown and a little crispy around the edges.  Deglaze the pan with the Wine (or a bit of Stock or even water is fine), add back in the veggies-mixture and your preferred amount of Marinara, make it as saucy as your family likes.  Stir well; lower the heat to a bare simmer and cover.

Here’s where you can start your sides, like homemade Fettuccini, or any other pasta, potato, rice, noodle, what have you, to serve with you Cacciatore.

When ready to serve, check your sauce, you may need to add some water if it’s gotten too thick.

As always, a recipe is simply someone else’s idea, you take it and make it your own.