Thursday, July 14, 2016

Tuscan Chicken Marsala with Rice

We made a mushroom-less chicken marsala, following this recipe:

It turned out pretty good...although we would probably not make this recipe again. It was a little on the bland and boring side, really.


3 large boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ cup all-purpose flour
1/4 cup corn starch
3 tablespoons extra virgin olive oil, divided
1 medium yellow onion, sliced
2 red bell peppers, sliced
3 cloves garlic, peeled and minced
1 1/2 cup Marsala wine
3/4 cup water


1. Pound chicken breasts until thin. We like to place it between two pieces of saran wrap to flatten it out.
2. Dredge each chicken piece in corn starch, then flour, sprinkle with salt and pepper on both sides.
3. Heat two tablespoons of the oil in a large pan over medium-high heat. Once the oil is barely smoking, add the chicken breasts and cook, undisturbed, for 90 seconds. Turn the breasts and cook for another 90 seconds. Remove the chicken breasts and set aside.
4. Add the remaining tablespoon of olive oil to the pan, followed by the onions and peppers. Saute for 3 minutes. Add the garlic and cook for another 30 seconds.
5. Pour the Marsala and water into the pan. Return the browned chicken pieces to the pan, cover, and turn the heat down to medium. Cook for 6-8 minutes, until chicken is cooked through.
6. Serve with rice

What we liked:

It was really easy to make and it was mushroomless!

What we didn't like:

There wasn't much flavor to it really

What Kaspian thought about it:

He was more into his bean burrito

Next time:

Different recipe!

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