Sauteed Chicken in a Marsala-Beef Sauce With Mushrooms and Red Peppers

2 07 2013

I set out tonight to make a mushroom ragu to serve over sauteed chicken. But once I started cooking, my inner chef decided to take a different route, and created this healthy spin on chicken Marsala. This one-pan meal comes together pretty fast, making it a good weeknight go-to recipe.

Sauteed Chicken in a Marsala-Beef Sauce With Mushrooms and Red Peppers

Sauteed Chicken in a Marsala-Beef Sauce With Mushrooms and Red Peppers

The following serves 2  with leftovers (compliments of This Girl’s Gotta Eat):

  • 3 chicken breasts, cut in half horizontally and pounded thin
  • Kosher salt and pepper
  • Garlic powder
  • Parsley, fresh or dry
  • Olive oil
  • 1/2 cup onions, sliced thin
  • 2-3 garlic cloves, minced
  • 1 red bell pepper, sliced thin
  • 2 packages mushrooms, sliced
  • Half a 9 oz bag of fresh baby spinach
  • 3/4 cup grape tomatoes, diced
  • 1/4 cup Marsala
  • 1/2 cup low-sodium beef broth
  • Parmesan cheese, grated

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Season chicken cutlets with salt, pepper, garlic powder and parsley to taste (to make the cutlets, cut eat chicken breast in half horizontally to make 2 cutlets, then pound with a meat tenderizer to thin out slightly). Add chicken cutlets to the hot skillet and saute until browned on both sides. Remove chicken to a plate and turn heat down to medium.

Add onions and sweat out for a few minutes, be sure to scrap up any brown bits from cooking the chicken in the same pan for added flavor. Add garlic and cook until fragrant, 30 seconds. Next add peppers and mushrooms, and cook, stirring occasionally until mushrooms brown. Add the tomatoes and spinach, cook for a few minutes until spinach is wilted. Season with a little salt to taste.

Next, deglaze the pan with the Marsala and add the beef broth. Cook for about 5-10 minutes to combine flavors. Nestle the sauteed chicken cutlets in the sauce and lower heat. Simmer the chicken in the sauce for 5 minutes, turning half way through.

Dish out the chicken cutlets along with mushrooms, peppers and the sauce. Top with grated Parmesan cheese and serve with a salad to round out the meal.

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