Weekly Winner:  Marvelous, Mellow Marsala – Modernized

Most of us have had a version of Chicken or Veal Marsala and it’s always good.  Pieces of meat in a mellow sauce of garlic, mushrooms, Marsala wine … What’s not to like? It’s never overpowering, the flavors meld nicely and makes for a comforting, familiar dish.

So what happens when Chicken Marsala decides to become a hipster and reinvent itself into the popular, seemingly ubiquitous “grain bowl” that seems to be popping up everywhere?  It morphs into this, a Mushroom and Chicken Marsala Bowl which finds the familiar Chicken Marsala amped up with spinach and nestled atop a bed of quinoa.  Still mellow, still satisfying and savory, just a bit more modern. Having said that, I think this would be even more awesome on top of a mound of creamy mashed potatoes, but I’m old-school like that.

This recipe, not surprisingly, comes from Cooking Light Magazine.  It’s quick, yummy and well worth a try.

Mushroom and Chicken Marsala Bowls

Serves 4

Ingredients:

2 1/2 tablespoons butter, divided

1 cup uncooked quinoa, rinsed and drained

1 1/2 cups unsalted chicken stock, divided

3/4 teaspoon kosher salt, divided

1 1/2 tablespoons canola oil, divided

1 (6-ounce) package fresh baby spinach

1 pound mushrooms, quartered

8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces

1/4 cup minced shallots

1 1/2 tablespoons chopped fresh thyme

4 garlic cloves, thinly sliced

1/2 cup dry Marsala wine

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

Procedure:

1. Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; sauté 3 minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt.

2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.

3. Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.

4. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes, browning on all sides. Add shallots, thyme, and garlic; sauté 1 1/2 minutes. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.

 

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