Monday night I made Chicken & Mushroom Marsala. I stuck with our usual Chicken & Mushroom Marsala recipe (the recipe is listed on the 'Recipes' page). For sides, I made plain noodles, which of course end up in the marsala sauce on the plate so they aren't really plain, and some steamed broccoli.I don't really follow the recipe anymore -- I just put in as much onion & mushroom as looks good. The only part I do follow is the ratio of 1/2 cup marsala to 1 cup chicken broth. Since we like extra sauce and since extra sauce helps keep the leftovers moist, I used 3/4 cup marsala and 1.5 cups chicken broth. Also, I season the chicken with pepper, brush some olive oil on a foil lined cookie sheet, and bake the chicken in the oven, then slice it and add it to the sauce. I don't season the chicken with salt because sometimes the frozen chicken breasts we buy seem to arrive kind of salty. I figure we can always add it later if we really need it.
After a week of pizza and macaroni & cheese then hoagies, it was really nice to have a meat, starch, and veggie. No cream sauce. No cheese. And no butter on the plain noodles or on the steamed broccoli.I promise we'll start making 'new' dishes soon! So far in 2011, we haven't tried anything new and I feel like a boring food blogger! But if the weather cooperates and we feel up to it (SP is having trouble with his wrist and arm; I am possibly coming down with a cold), we'll be trying a new-to-us restaurant this weekend and making a new-to-us Sunday dinner!
This is definitely the time of year for comfort foods. I'm trying to lay off my personal favorite - donuts - but when the weather is cold all I want is the warm, safe, and familiar.
ReplyDelete