Impress Your Guests
Last night, Michael and I had company, so I made Chicken Marsala, a dish that is always a winner in our house.
I’m going to refrain from saying, “Winner, winner, chicken dinner” because I hate that saying.
But I guess I kinda just said it…
This meal comes together very easily, but it tastes like it was made in a restaurant. In fact, our guest even said that it looked like something he’d order in a restaurant.
Hopefully, he meant a fine Italian restaurant and not McDonald’s. I’d even be content with Olive Garden status.
(Inspired by Cooking Light)
Ingredients (serves 4)
4 tablespoons Earth Balance butter, divided
8 ounces sliced baby bella mushrooms
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons whole wheat flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons unsweetened plain almond milk
4 cups hot cooked whole wheat fettuccine (about 8 ounces uncooked pasta)
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots (if using), and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon Earth Balance, almond milk, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta (we also had salads).
If you’re ever having dinner guests, I highly recommend this dish.
Trust me, you will not be disappointed. You might even score a gig at Olive Garden out of it. 😉
What is your go-to meal when you have company? Recipes and links are welcome!
Have a great day!