So, I think I wished for Fall wayyy too soon.
I mean, don't get me wrong, I CAN'T wait to break out my leather jacket and OTK boots, however, the cold came a little too soon.
On the flip side...
That means it's cold weather food! You know what that means... COMFORT FOOD!
I was working from home yesterday because I felt a tad under the weather from the abrupt switching of the seasons and was pondering what to make for dinner. I feel like the best recipes come from when you have random scraps in your fridge.
Also, working from home makes you SUPER hungry for some odd reason. I immediately thought of this amazing restaurant, Ricardo's that me and my roommates use to go to ALL THE TIME when I lived in NYC. They had the best Chicken Marsala! Like, lick the plate, good!
So, I made my way down to my trusty Whole Foods (they take all my money) and picked up some Marsala Wine - this is a great cooking wine that adds tons of flavor to any dish. Don't worry, you won't get drunk, as the alcohol burns off when you cook it over heat.
Chicken Marsala is delicious served over some freshly whipped mashed potatoes and a side a spinach to give you some Popeye Power. This is definitely finger licking good and even better the day after once the spices settle in!
Remember, once you try it tag #JustAddHotSauce
- 3 to 4 thinly sliced chicken breasts
- 1 1/2 cup of sliced mushrooms
- 2 teaspoons minced garlic (I love garlic, so you can do 1 teaspoon if you're not a fan)
- 1 teaspoon dijon mustard
- 1/2 cup Marsala wine
- 1/2 cup chicken stock
- 1 cup Heavy Whipping Cream (I suggest using a little less than a cup, so don't fill it to the top)
- salt & pepper to taste
1. Season your chicken breasts to your liking with whatever go-to seasoning you use.
2. Over medium/high heat with EVOO sear the chicken breasts until brown but not fully cooked. Set aside.
3. Heat up about a teaspoon or so of EVOO. Saute mushrooms and garlic for 1-2 minutes.
4. Add the Marsala Wine. Cook for 2-3 minutes until you can't smell the alcohol anymore as it will burn off from the heat.
5. Add in chicken stock, Dijon mustard and heavy cream. Season with Salt & pepper (be sure to taste the sauce before adding in the chicken)
6. Simmer for about 10 minutes until sauce is thick then add in your chicken breasts
7. Cover for about 20 minutes until chicken is fully cooked and sauce is thick!
FIN! Serve over mashed potatoes and spoon over ALL the sauce!
Cheers to eating!