Wednesday, January 26, 2011

Chicken & Mushroom Marsala

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!

1 comment:

  1. 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.