After cooking a dinner friday night of chicken marsala, quinoa and roasted brussels sprouts, I was very happy to hear from the boys that it was their favorite meal yet. That must be saying something because I cook a handful of meals each week for them! The sauce was creamy and delicious and the flavors of everything went so well together. I am absolutely certain I will make that again, and soon!
No one had really eaten brussels sprouts or quinoa before (two of my favorite things), and luckily they really ended up enjoying them! In case you aren't familiar with quinoa, it is actually a seed, though it is often considered to be a whole grain. It is a complete protein- with all 9 essential amino acids, so it is so good for you! And don't be afraid of the brussels sprouts either. I never used to eat them much, but after ordering them and preparing them a few times, I have really come to love them. They are so tender cooked, can provide a great crunch to a salad, and they are loaded with protein, fiber, vitamins, minerals and antioxidants!
This meal was one of the more healthy dinners I've cooked in a while (most likely thanks to a slight obsession with the deep fryer for a few days)
The sauce was so good over the quinoa as well as on the brussels sprouts. I asked for some criticism after the meal was done, and they couldn't give me any. I guess this won't be a recipe I will altar. It was perfect! Next time I might try and add a little bit more color to the plate, though!
My goal is now to make a new favorite meal...but it might be hard to top!
Chicken Marsala
4 large chicken breasts, halved
1/2 cup flour
3 tsp paprika
3 tsp garlic powder
4 tsp thyme
2 tsp oregano
1/2 tsp cayenne pepper
1 tsp salt
1 tsp pepper
1 tbsp olive oil
4 tbsp butter, divided
3 cups mushrooms, washed and sliced
2 garlic cloves, minced
1 cup marsala
1 cup chicken stock
Salt and pepper to taste
Directions:
Add oil to a pan over medium-high heat on stove.
Mix flour with 1 tsp paprika, 1 tsp garlic powder, 2 tsp thyme, 1 tsp oregano, cayenne pepper, 1 tsp salt and 1 tsp pepper in a small bowl. Dredge chicken in flour and cover completely.
Once oil is very hot, add one tbsp of butter. Brown chicken, about 4 minutes on each side (you don't need to cook completely through, just brown), remove from pan and set aside on plate.
Add one tbsp of butter, the minced garlic and mushrooms. Stir frequently until mushrooms have softened and browned. Add marsala, bring to a boil. Cook until the liquid has reduced by about half, then add in the chicken stock.
Bring to a boil, and sprinkle in the remaining spices and a tablespoon of the remaining flour mixture, and wisk to dissolve.
Add the chicken back to the pan with the sauce and cook until the chicken is completely cooked through.
Add the remaining 2 tablespoons of butter and season with salt and pepper to taste.
Simple Quinoa
Ingredients:
1 cup quinoa
1 tbsp butter
2 cups chicken stock
2 tbsp sherry wine
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Dash lemon juice (optional)
Directions:
Melt butter in pan over medium heat. Add quinoa and toast, stirring frequently until browned. Add broth, and bring to a boil. Reduce heat, cover and simmer for about 15 minutes, or until liquid has been absorbed (just like rice does). Add in sherry and cover for another minute or two. Remove from heat and add in garlic powder, salt, pepper and lemon juice.
No comments:
Post a Comment