Sunday Dinner…..


As the More is More Mom®, I am all about…more Sunday dinners! Family life tends to be crazy. Most nights we race, race, race, and run, run, run. Evenings can be a marathon. Not that we don’t squeeze in dinner together on the fly, but there is something meaningful about starting our week off on the right foot and reconnecting over Sunday dinner.  

Some nights I feel like a short order cook, but this Chicken Marsala was a hit with the whole gang (though some held the mushrooms, which was fine. More for me!).

Chicken Marsala:

I’m not one of those cooks that like’s to wing it as I go along. I much prefer a methodical and organized approach. I chop, prep and measure out all of my ingredients prior to getting my meal underway. Then it’s just a tasty matter of easy assembly.

Prepping the chicken:

This recipe serves 4, so you will need 4 boneless, skinless chicken breasts

Pour 1 cup of flour into a small, shallow baking dish

Line a baking sheet with wax paper

Line a cutting board with wax paper

Place a piece of chicken on the cutting board and top with an additional piece of wax paper or plastic wrap

 

With a meat pounder or a rolling pin, pound out one boneless, skinless chicken breast at a time, until it is about ¼” thick

Pat chicken dry

Season with salt and pepper

Dredge in the flour

Place on lined baking sheet until ready to cook

Repeat with all of the chicken breasts

Set aside

Prep for the sauce:

In a medium sauce pan, over medium heat, bring;

2 cups of chicken broth to a boil

Reduce heat and simmer, uncovered, until reduced to about ¾ cup, for about 20 minutes

In a skillet, melt;

3 Tbsp of butter over medium heat

Stir in;

 

3 Tbsp finely chopped shallots, for about 1-2 minutes

Add;

6 medium sized mushrooms, stemmed and thinly sliced

2 tsp fresh, chopped sage

½ tsp salt

½ tsp regular black pepper

 

Lower heat and cook until mushrooms begin to brown, but not crisp, about 8-10 minutes

Transfer to a smaller bowl

In the skillet, heat;

One Tbsp each of butter and olive oil, until the butter is nice and foamy

Saute the chicken about 3 minutes per side, until a beautiful golden brown

Transfer to a platter and keep warm while the second batch cooks (wiping gout the pan in between batches…and adding more butter and oil)

Layer the cooked chicken and place the platter in a warm oven while the sauce cooks

In the skillet, add;

½ cup Marsala wine

Boil over high heat, stirring frequently, for less than a minute

Add;

Warm chicken broth

2/3 cups heavy whipping cream

The mushroom mixture

Simmer until the sauce thickens, for approximately 8 minutes

Add;

1 tsp lemon juice

2 Tbsp Marsala wine

Simmer another minute or so until the sauce is thick

Easy Sides:

My people love broccoli (the scrub brush of the intestines!)

I bring a sauce pan of water to a boil, add the broccoli and cook for 5 minutes or so

My family prefers their broccoli on the mushier side rather then al dente, though either way you slice it, the broccoli is much tastier smothered in butter

Potatoes:

In a mixing bowl, soften 2 sticks of butter

We love red potatoes, with the skin on

I scrub the skin to make sure it’s nice and clean

Cube the potatoes

Place in a stock pot and cover with cold water

Boil over high heat until the potatoes are super soft because we’re not going to use a hand mixer

Strain and place in the mixing bowl with the softened butter

With a hand masher, mash the potatoes and mix well with the butter

Now it’s time to plate…

 

Place a cooked chicken breast on each dinner plate, spoon the mushroom mixture on top of the chicken, add the broccoli and the potatoes and serve.

More dinner, more time together, more reconnecting……..

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Filed under Family Life, More is More Mom, Recipes

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