Meal Planning, Schmeal Planning!
So things didn’t go exactly according to plan this week. I ended up sleeping at my P’s on Wednesday night, so Chicken Marsala got moved to Tuesday. What’s crazy about this is that I work late on Tuesdays, so I needed a meal that could come together quickly. Luckily, this recipe fit the bill!
I had a little help from the BOY prepping the chicken.
Then threw everything together, while I changed into my PJ’s and unpacked my stuff from work. Yes, I come home from work and immediately put on my PJ’s. Is this normal? Don’t answer that!
A weeknight recipe doesn’t get any simpler than this!
Funny story…the first time, I made this recipe, I didn’t know what marsala wine was. Well, I guess I still don’t know! But last time, I used a white wine (and the recipe was still great), but this time at least I figured out that meant a red. Ha ha!
Good news! The leftovers were perfect for lunch this week too!
It was a beautiful morning this morning. Much more suited for running than working. So sad! I have taken the week off from exercise to unwind, de-stress and not mess up all the good work done to my ITband during my massage. But I am hoping to wake up tomorrow morning and get in an easy run before heading off to class. Which means that I am going to keep this post as quick as this recipe. Hooray Weekend! Oh wait, I’m spending Saturday and Sunday in class.
From Cooking Light
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour (I used whole wheat)
1 tablespoon olive oil
1 cup pre-sliced mushrooms
1/2 cup Marsala wine (I just used a red)
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.
What is your go-to weeknight dinner?