You might think with a vegetarian to keep in mind every day while dreaming up dinner, it could get complicated, never mind the whole Celiac thing as well.
But surprisingly it really isn’t.
Yesterday the Carnivores (hub and son) suggested many times that Chicken with Marsala and Mushrooms would work for dinner.
It had been awhile.
Luckily Bunny (veggie daughter) will eat whatever rice or quinoa I have planned, along with the vegetables. Without complaint.
Hands down this one of our favorites.
Doesn’t hurt that I can whip it up in the time it took to roast those beautiful carrots with butter and thyme.
The asparagus we broiled on a sheet pan, sprinkled with a whole bunch of shredded Parmesan on top.
I’d like to say the cheese was for Bunny since she wasn’t having any chicken.
But truthfully, we all love cheesy vegetables.
- 4 Tbs olive oil, divided
- 2 cups sliced mushroom, 1 small package
- 3 shallots, thinly sliced
- salt and pepper to taste
- 6 thinly sliced boneless chicken breasts
- 1/4 cup Marsala wine, or equivalent
- 1/2 cup chicken stock
- 3 Tbs parsley, finely chopped