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
In large saucepan add 2 Tbs of th oil, heat over medium high heat add mushrooms and shallots also salt and pepper.
Cook 3-5 mins, until mushrooms are cooked through and shallots are starting to brown.
Remove from pan and reserve.
Add remaining oil to pan, once hot, add chicken and cook 2-3 mins per side, until nicely browned and just cooked through.
Remove to waiting platter and cover loosely with foil.
Turn heat up to high, add Marsala wine, boil while scraping up browned bits stuck on bottom and sides of pan. About 1-2 mins.
Add chicken stock and continue to cook on high heat for a few more minutes.
Slip mushrooms into pan heat through, now add chicken to coat in sauce.
Sprinkle with parsley and serve.