Winter is the season for hot and hearty meals and menu-wise, it’s always been my favorite time of the year. The weather may be cold and grey, but the kitchen is hot and hoppin’. Soups, stews, and pasta dishes make a regular appearance at our evening dinner table. Warm, crusty breads with farm fresh butter are never far behind. Nothing compares to that soul pleasing feeling of being warmed from the inside out by a meal filled with comfort food goodness.
Chicken Marsala is one such cold weather favorite. Wine and poultry are soul mates; I’m convinced of it. Add in a handful of mushrooms and you can add it to my list of favorite holy trinities in the culinary world. I usually make the more traditional version of breasts over noodles, but I thought this go round I might stir things up a bit by twisting it into it’s own unique pasta creation. The result is nothing short of delectable.
Begin your comfort creation by mixing together a little flour, salt and pepper into a baggie or bowl. Toss in a couple cubed chicken breasts and get them get good and coated.
Warm up a pat of butter and a swirl of oil into a sauce pan on high heat. Add the chicken and cook until they start to take on a gorgeous golden brown color.
In the same pan, brown up a handful of mushrooms and onions. Toss in a tablespoon of the leftover flour mixture and coat the veggies well.
Time for a little wine. Add in a hearty pour of marsala and chicken broth. Heat until the mixture begins to thicken. Nom Nom. Now add in a squeeze of fresh lemon, a dollop of dijon and a pinch of rosemary.
Turn the heat down to a simmer and finish it off with a splash of heavy cream and a spoonful of Parmesan cheese.
Toss back in the reserved chicken and you’re ready to plate.
Grab yourself a bowl, dangle a healthy portion of noodles into the bottom and top with the finished chicken and mushroom sauce.
With culinary comfort like this warming my soul, winter is welcome for dinner at our house any night of the week.
This dish will be a part of the Gojee virtual potluck. Starting on Thursday, January 26, you can find this dish along with other potluck dishes fellow gojee contributors shared. Simply jump on over to gojee.com and enter “gojee potluck” into I Crave. You can also follow #gojeepotluck on Twitter. Hope you’ll stop by!
Chicken Marsala Pasta
Yield: 4 Servings (approx. 1.5 Cups each)
Total Time: 30 min
1/2 Pound Chicken, Cubed
1/4 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
3 Tbsp Butter
1 Tbsp Canola Oil
8 Oz. Sliced Mushrooms
1/2 Onion, Chopped
3 Cloves Garlic, Minced
1/2 Cup Marsala Wine
1/2 Cup Chicken Broth
1/2 Lemon, Juiced (about 1.5 tsp)
1 Tbsp Dijon Mustard
1 Tbsp Rosemary
1/4 Cup Heavy Cream
1 Tbsp Parmesan Cheese
In a medium sized baggie or bowl, combine the flour, salt and pepper.
Add in the chicken and shake to coat.
In a large saucepan set to medium high, heat up 1 tablespoon of the butter and the canola oil.
Add the chicken to the pan, reserving 1 tablespoon of the flour mixture, and cook until golden brown on the outside with no pink remaining.
Remove the chicken from the pan and set to the side. In the same pan heat up the remaining 2 tablespoons of butter on medium heat.
Add in the mushrooms, onion and garlic. Saute for about 5 minutes or until onions are translucent and cooked.
Sprinkle the reserved flour back in the pan and stir to coat.
Add in the wine and broth and heat until sauce begins to thicken.
Stir in the lemon juice, dijon mustard and rosemary.
Turn the heat down to a simmer and add in the cream and Parmesan cheese.
Toss the reserved chicken back in and stir to coat.
Serve over freshly cooked pasta.
Less than a week until Halloween. My kids are practically busting at the seams with excitement. Nick, my oldest, plans to be Luke Skywalker, Drew is going to be a pumpkin, and my five year old? Well, he’s made the decision to be a marble. But not just any marble mind you – a rainbow marble. I’m sure you’re wondering how I’m going to achieve this feat. That’s good because I’m wondering a bit myself. I’ve come up with an idea to paper mache a rather large balloon, cut out a few holes for appendages and hope for the best.
It’s that time of year again. Time to grab your most inspired, most creative, most lip smacking recipes and join me in friendly competition for the 2nd annual Pacific Foods Everyday Chef Challenge!
Last year I entered my Chicken and Asparagus Saute with the determination to win (I didn’t quite pull it off but managed to finish with a respectable showing nonetheless) and this year I’ve had the distinct honor of being asked to participate as a celebrity judge. Little ol’ me, a judge, can you believe it?
I’ve noticed a lot of palate pleasing macaroni and cheese recipes floating around the blogosphere in recent weeks and it makes me happy. Really happy. And hungry. Of all the mood warming meals that are to be had in my food infused world, noodles and cheese come pretty darn close to the top of the list. Here’s my take on a jazzed up version of mac and cheese. I added a little chicken and green chiles to the mix, just because. My husband is always grateful for the meat addition so he considered this dish a keeper. Be sure to add the fresh tomato garnish at the end. The bright, fresh bite of the fruit pairs superbly with the hearty flavor and texture of the mac and cheese.
Having resided in Texas for a solid six years of my adult life, it should come as no surprise when I reiterate the absolute weakness I have for authentic Mexican flavors. Cilantro, beans, cumin, you name it. It doesn’t matter how you combine them, if they’re in the same dish all dancing together in perfect harmony, life is most certainly good. Or perhaps I should say bueno.
This dish was first born of a trip I made to the local farmers market to pick up a rack of pork ribs for the upcoming evening. I snagged the ribs but couldn’t walk away without snatching up a packet of chorizo to go with it. Never mind that I had absolutely no clue what to do with said chorizo nor did I come to the market with the intention of buying it. It looked good, hunger called, so I bought it. I also left with a bonus loaf of fresh bread and a couple heirloom tomato plants. The farmers market just loves people like me.
Fast forward a couple weeks. It’s 4:45pm and dinner is no longer calling to me, it’s yelling directly in my ear to get it on the table – soon. I see the chorizo in the back of the freezer and the light bulb goes on. I’ll make a chicken Parmesan inspired Mexican dish because, really… why not? A little bit of this, a handful of that, bada bing, bada boom – dinner is served.
I just sent my middle child, Alex, off to Kindergarten for the first day today. You think if you’d done it once before it would be a piece of cake the second time, right? I sure did. I managed to get him up and corral both him and his brother through the morning time routine without too much issue (aside from waking Alex and getting him out of bed; a herculean task to be sure). Scott came back to the house for the official send-off and we snapped the first day obligatory pictures. We even made it to the bus stop without incident and Alex, a bit reluctant and apprehensive, boarded with his brother and promptly drove away.