Welcome back to Sunday Meal Prep! My website has awakened from the dead like a White Walker and brought a bottle of wine with it.
One of my favorite dishes is Chicken Marsala. I’ve never attempted to make it at home (and I’ve never actively looked for Marsala wine at the grocery). But I made a recent Walmart Grocery haul and had a few things to use for lunch. (They also deliver! Click here for $10 off our first order.) I had chicken, onions, mushrooms, and garlic, but I eat chicken all the time and needed to jazz it up.
The best way to jazz things up is to booze it up!
This past Christmas, my extended family held it’s first annual Dirty Santa game, and I became Queen of the Seven Kingdoms with this win. I had been saving these bottles until this weekend when we FINALLY GET THE EIGHTH SEASON.
I’ve read that Pinot Noir is a decent substitute Marsala, so instead of Chicken Marsala, I give you Game of Thrones Chicken Noir!
- 3 – 4oz Chicken Breast
- 10 – Baby Portobello Mushrooms
- 2 – Cloves of Garlic chopped (Don’t go out of your way for garlic. If you have powdered garlic, just use that.)
- 1 – Small Onion chopped
- 3/4 Cup – Pinot Noir Wine
- 1/4 Cup – Chicken Broth
- 1 Tsp – Flour
- Dried Parsley (or fresh if you have it)
- Olive Oil
I purchased already frozen chicken breasts to keep in my freezer. If you use fresh, I recommend pounding out the breasts or cutting them in half to make them thinner and cooking time quicker.
Pour a tablespoon or so of olive oil in a pan, salt and pepper the chicken, and put them in the pan on medium-hight heat. Since they’re thin, it’s so much easier to know when the middle is cooked. They usually take around 4 minutes per side. When the juices run clear, take them out of the pan and let them rest on a plate.
Leave all the bits in the pan and throw in the chopped onion, and when it has softened, toss in the mushrooms. When those have browned, add the garlic. Once the garlic becomes fragrant, add the wine and scrape off any brown bits from the bottom of the pan. I then added a few shakes of parsley, a few cracks of salt and pepper, and a tablespoon of flour. Make sure the flour gets incorporated well. Bits of raw flour is yuck. Let this simmer as it thickens. Some of the alcohol will burn off but not all of the alcohol will. So if you’ve sworn off alcohol or it’s just not your thing, substitute it with a non-alcoholic red wine.
I added the chicken broth and let it simmer, and then another guzzle of wine for an extra bit of happiness. And … that’s it! Pour the sauce over the chicken and some wine in a glass!
I couldn’t believe how easy this was and how much flavor was added to a boring chicken breast.
I meal prepped it with zucchini and yellow squash (forever low carbing it … carbs in wine don’t count.)
This would also be great with pasta or mashed potatoes. Whatever you want! Make it your own culinary adventure.
So fill up a glass of wine…
Fire up the TV …
Get ready for battle …
And do whatever it takes …
For your reading pleasure, check out my cowboys and cops available on all ebook platforms. #DoYouHearTheBuzz