When Natasja announced this week’s Fearless Friday post, my first thought was “this will be easy!” And that was a welcome change since the last few have been doosies! But I sat and sat about what to write and nothing came to me. It’s FOOD for crying out loud! I love food! I should easily be able to come up with something. I think my problem was that I was trying to make some deep connection between my life and food. And maybe if I had more time I could do that. But why should every post be some deep, thought-provoking thing? So I’m taking the easy way – the light hearted way – and am just going to post one of my favorite recipes of all time (with a very old, small, not-so-fabulous photo).
Chicken Marsala with Risotto
Chicken Marsala Ingredients
2 Tablespoons flour
4 boneless, skinless chicken breasts
1 Tablespoon olive oil
1 Shallot (or garlic), diced
1/2 cup sweet Marsala wine
1/4 cup heavy cream
1 Tablespoon butter
Mushrooms (Amount and kind are based on preference. I use portabella and just cut up a handful or so).
Salt and pepper
1 cup risotto
3 cups chicken broth
1 clove garlic, diced
1/4 cup onion, chopped
1-2 Tablespoons olive oil
1 Tablespoon butter
1/2 cup Marsala wine
1/2 cup Parmesan cheese
Fresh baby spinach (amount is based on preference)
Asparagus, with tips trimmed and cut into 1-inch pieces (amount is based on preference)
You’ll be working simultaneously and will need two pans/skillets on the stove and one small pot.
Heat the oil for the chicken in one pan and the oil and 1 Tbsp butter in another pan for the risotto. Heat the chicken broth in the small pot on low heat.
Put the flour on a plate or in a shallow bowl and season with salt and pepper. Then dredge the chicken in the flour and put in pan and cook for 8-10 minutes on each side.
As the chicken cooks, put the asparagus in the other pan and cook for a few minutes until crisp-tender. Remove the asparagus and set aside. Add onions and garlic to pan and cook for 2 minutes. Add the dry risotto and 1/4 cup of the Marsala wine. Add 1 cup of warm broth to the risotto and stir. Keep simmering and stirring until rice absorbs the broth. Add 1 more cup of broth and repeat this process until you use all the broth and the risotto is tender.
When chicken is done, remove from pan and set aside. Add mushrooms, shallot (or garlic), and 1/4 cup water to skillet. Cook, tossing frequently, until mushrooms are tender – around 3-5 minutes. Add wine and cream and simmer 3-5 minutes. Remove from heat and stir in butter.
As the sauce simmers, stir in the rest of the wine, cheese, spinach, and asparagus into the risotto (stir until spinach wilts).
To serve, place chicken on bed of risotto and top with mushrooms and marsala sauce.
Check out Christie’s take on food here!