Chicken Marsala With Mushrooms and Spinach Over Roasted Lemon Asparagus

22 03 2012

This is a relatively quick and delicious supper packed with veggies! There’s several traditional ways of making chicken marsala. But I like to take the flavor up a notch by adding in spinach and using beef stock (instead of chicken stock) for depth.

Chicken marsala is rich and luscious; so the crisp, roasted asparagus is a great compliment. And now that spring is here, the veggie is quite abundant this time of year!

Chicken Marsala With Mushrooms and Spinach Over Roasted Lemon Asparagus

The following serves 2:

  • 2 boneless, skinless chicken breasts made into cutlets
  • All-purpose flour
  • Olive oil
  • 1 package baby portobello mushrooms
  • 1 shallot, sliced fine
  • 2 good handfuls fresh baby spinach
  • Marsala wine (about 1/4 cup or so)
  • Beef stock (about a 1/2 cup)
  • About 1 Tbsp cold, unsalted butter
  • Fresh, chopped parsley
  • Chopped scallions
  • 1 bunch asparagus, ends trimmed
  • Zest of 1 lemon
  • Garlic powder
  • Salt and pepper

Preheat oven to 350. Toss asparagus on a baking sheet with some olive oil, salt, pepper, garlic powder and the zest of half the lemon – you want enough seasoning to coat the asparagus all around, just eyeball it. Roast until tender, about 15 to 20 minutes. Flip around half-way through.

To make chicken cutlets, cut each chicken breast in half horizontally. Next, place the chicken between parchment paper and pound with a meat tenderizer / mallet (or the flat part of a skillet would work too) , and pound until thin, about 1/4-inch thick. Sometimes the chicken breasts I use aren’t that thick, so cutting them in half sometimes does the trick and I don’t even pound them. The goal is to get a thinly pounded piece of chicken to saute because it cooks quickly and will stay moist.

Heat a large skillet with some olive oil (a good few turns of the pan should be good) over medium-high heat.

Place some flour on a plate, then season chicken with salt, pepper and garlic powder and lightly dredge in the flour – shaking off the excess flour. Once the chicken is coated, drop them in the hot skillet. Saute the chicken on both sides until golden brown, about 4-5 minutes on each side. Remove the chicken when nice and browned and set aside.

Lower the skillet to medium and saute the mushrooms and shallot until golden brown, about 5 minutes. Season with salt and pepper and the rest of the lemon zest  (other half of the lemon used for the asparagus). When the mushrooms are just about done, wilt in 2 good handfuls of baby spinach.

When the spinach has wilted down, deglaze the pan with the Marsala wine, be sure to scrape up all the browned bits in the pan (I used 1/4 cup and one more turn of the pan). Cook the wine down for about 30 seconds, then add beef stock and cook for another minute or so. Next, add in the cold butter and stir into the sauce until melted. Slide the chicken back in the mushroom pan sauce to reheat. Turn heat down to low and simmer for a few minutes until chicken is warmed through and sauce has thickened a bit. Be sure to flip the chicken as it reheats so it can soak up some of the sauce on both sides. Top with chopped parsley, chopped scallions and serve along with asparagus and toasted garlic bread (I like to use it to soak up all the yummy sauce on the plate).

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