Chicken Marsala

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After purchasing basically a lifetime supply of chicken thighs from Cosco, we decided to make Chicken Marsala. I wanted to avoid a thick, sauce using flour and opted for something more light. The result was the best Chicken Marsala recipe I’ve ever tasted! 

Chicken Marsala w/Kale and Spaghetti

2 pounds chicken thighs, with skin (can be substituted for the breast if you prefer white meat)
1 1/2 tablespoons olive oil
3 1/2 tablespoons butter
1 onion, chopped
3 cloves garlic, diced
1 pound mushrooms, sliced thin
3/4 cup Marsala
3/4 cup low sodium chicken broth
2 cups of trimmed kale
6 servings of spaghetti

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally. Add garlic. Cook until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated and scraping up any browned bits that might be stuck to the pan. Add kale. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 – 20 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Toss in spaghetti. Place chicken a top pasta.

Inspired by: http://theredspoon.com/2011/02/chicken-and-mushroom-marsala/

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Pan-Seared Salmon with a Dill Yogurt Sauce and Swiss Chard

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Pan-Seared Salmon with a Dill Yogurt Sauce and Swiss Chard

Pan – Seared Salmon

Ingredients:

  • thick cut salmon fillets, skin in place
  • salt & pepper
  • extra virgin olive oil

       Dill Sauce

  • 4 tbsp (low-fat) Greek yogurt
  • fresh dill, chopped + more for garnish
  • 1/2 tsp of dijon mustard
  • 1/2 teaspoon lemon juice
  • salt & white pepper

Directions:

  1. Combine yogurt, dill, and garlic into a small bowl and mix well. Season with salt & pepper and set aside.
  2. Heat a few tablespoons of olive oil in a medium skillet over a med-high heat. Season both sides of the salmon with salt & pepper.
  3. When oil is hot, add the salmon fillets, skin side down.
  4. Turn fish over once skin is well-browned & crispy but not burnt. This should take 4 to 5 minutes.
  5. Continue to sear, flesh-side down, for about another 3 minutes. This will give you a fillet that is med-rare to medium internally. Cook more or less depending upon your own preferences.
  6. Serve immediately  garnished with chopped dill and accompanied with dill sauce and lemon wedges.

Swiss Chard

INGREDIENTS

  • 1 large bunch of fresh Swiss chard
  • 4 small cloves garlic, sliced
  • 2 Tbsp olive oil
  • Pinch of dried crushed red pepper
  • salt and pepper
  • lemon juice

DIRECTIONS

Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 1 tbsp of olive oil. Add stems, garlic and red pepper flakes to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add salt and pepper. Mound in center of serving plate and drizzle with  lemon juice.

Butter Chicken Curry Naan Pizzas

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Butter Chicken Curry Naan Pizzas

Ingredients:
Butter Chicken Curry (we recommend Shan Butter Chicken Curry Mix)
Naan bread
Mozzarella
Goat cheese
Diced tomato

Directions:
1) Preheat oven to 400 degrees.
2) Bake naan bread on cookie sheet for 12 minutes.
3) Remove naan bread from oven and cover it with butter chicken, then mozzarella, goat cheese crumbles, and diced tomatoes.
4) Return pizzas to oven for another 12 minutes.
5) When done, cut into halves or quarters and serve.