chicken marsala

serving size: 4 dinner serving

prep time: 10 minutes

cook time: 25 minutes

total time: 35 minutes

1.5 lbs thin chicken breasts or tenders. 4 tbs olive oil, divided. 4 oz prosciutto, chopped. 6-8 oz crimini mushrooms, sliced. 3 garlic cloves, finely chopped. .5 cup marsala wine. .25 cup chopped flat leaf parsley. 1 tbs cold butter. 1 tsp salt. .5 tsp pepper.

in a large, heavy pan heat 1 tbs oil over medium heat until hot. add in the prosciutto and cook, stirring occasionally until crispy. 7 to 10 minutes. 

remove the crisped prosciutto to a paper towel and set it aside. 

add two more tbs olive oil to the pan and get it nice and hot. season the chicken with half the salt and pepper. 

when the oil is hot, cook the chicken till browned on both sides only flipping it once. about 3 to 5 minutes a side depending on the size of the chicken.

 do not overcrowd the pan. you will likely need to cook your chicken in batches. after half your chicken has been cooked, add the remaining olive oil and cook the rest. place the cooked chicken in a dish and cover with aluminum foil.

while the chicken is resting, add the mushrooms to the pan with all the left over bits of prosciutto and chicken. cook the mushrooms over medium heat until they soften and sweat. 

add in the garlic and the remaining salt and pepper. cook until the garlic is fragrant, about 1 minute. 

pour in the marsala and allow it too come to a simmer. once the alcohol has burnt off, reduce the heat and add back in the chicken and prosciutto. 

when the chicken is nice and hot, turn off the heat. stir in the parsley and butter till the butter is melted and combined. serve hot. 

xoxo
a

chicken marsala
serving size: 4 dinner serving
prep time: 10 minutes
cook time: 25 minutes
total time: 35 minutes
1.5 lbs thin chicken breasts or tenders. 4 tbs olive oil, divided. 4 oz prosciutto, chopped. 6-8 oz crimini mushrooms, sliced. 3 garlic cloves, finely chopped. .5 cup marsala wine. .25 cup chopped flat leaf parsley. 1 tbs cold butter. 1 tsp salt. .5 tsp pepper.
in a large, heavy pan heat 1 tbs oil over medium heat until hot. add in the prosciutto and cook, stirring occasionally until crispy. 7 to 10 minutes.
remove the crisped prosciutto to a paper towel and set it aside. add two more tbs olive oil to the pan and get it nice and hot. season the chicken with half the salt and pepper.
when the oil is hot, cook the chicken till browned on both sides only flipping it once. about 3 to 5 minutes a side depending on the size of the chicken. do not overcrowd the pan. you will likely need to cook your chicken in batches. after half your chicken has been cooked, add the remaining olive oil and cook the rest. place the cooked chicken in a dish and cover with aluminum foil.
while the chicken is resting, add the mushrooms to the pan with all the left over bits of prosciutto and chicken. cook the mushrooms over medium heat until they soften and sweat.
add in the garlic and the remaining salt and pepper. cook until the garlic is fragrant, about 1 minute.
pour in the marsala and allow it too come to a simmer. once the alcohol has burnt off, reduce the heat and add back in the chicken and prosciutto.
when the chicken is nice and hot, turn off the heat. stir in the parsley and butter till the butter is melted and combined.
serve hot. 

not that I would have used it because i seem to enjoy doing things the hard way, but it would have been really nice when I started cooking if i'd had some sort of guide to what i would need in the kitchen. cooking can be intimidating at first, but just like most scary things in life, the first step is the hardest. so let me simplify the first step for you. many of the things on this list are a part of almost every culture's cuisine as well as every dish. the rest are what i think are the essentials for easily adding flavor to anything you are making. plus a go to dish when all you have is the basics.

kosher salt - salt is not just a flavor. salt is something that EXTRACTS flavors from other foods. it makes all of your ingredients MORE flavorful. instead of seasoning your food when your dish is already done, try using the recommended serving of salt a little at a time while you are cooking. every time you add something to the pan, add a little bit of salt. that way, every ingredient will be at it’s most flavorful and you won’t need to salt it at the end.

fresh ground black peppercorns - you can by a reasonably priced black pepper grinder full of whole peppercorns at any major grocery store in the spice section and it will be WELL worth it. spices and herbs have oils and when they are crushed or broken those flavors are extracted. grinding your pepper fresh will have a way bigger impact on all your dishes. like salt, you should add it a little bit at a time instead of all at the end.

good olive oil - next to salt and pepper, this is probably the ingredient i use most. i use it to cook, marinate and season. it is insanely versatile and i use it in almost every dish i make.

fresh garlic - besides the fact that it is very good for your health, it is freaking delicious. not to mention, it is used in pretty much every culture’s food so it is a perfect staple to have on hand and is easy to come by.

balsamic vinegar - something tangy in the kitchen is a must. making homemade dressing is one of the easiest ways to seriously improve your salad game. just a little oil and vinegar with salt and pepper on greens or vegetables can completely morph them from dull to delicious. it’s also great when roasting veggies or in a meat marinade. you could sub red wine vinegar if you prefer it.

dijon or whole grain mustard - dijon is not just for your sammy’s. i use it in marinades, dressings and sauces. mustards can add delicious flavors and textures and don’t be afraid to try different kinds. a Dijon with herbs I picked up on a trip to france has become my fast favorite!

fresh lemon - aside from being a great garnish for my occasional vodka soda, lemon is a necessary staple in the kitchen.cooking is all about balance and acids are a major component. like vinegar, lemon is perfect for marinades and dressings. it’s also great if you juice and it can also work as a natural ant killer when you don’t want to use harsh chemicals in the kitchen.

brown sugar or honeysugar - like salt extracts flavors from ingredients it is cooked with. it creates great flavors when cooking and roasting as well as adding great flavor to marinades and vinaigrettes. i personally think brown sugar provides much more flavor than white, but honey is a great sub and is also great in tea.

italian spice blend - people always ask me what spice is most important to have on hand in the kitchen. to be honest the real answer is whichever one is your favorite. you don’t need to have a ton of spices on hand because they expire after 6 months. some markets have bulk spices you can purchase as you need them. i keep Italian blend on hand because it is versatile, flavorful and you are getting at least three for one!

red pepper flakes - to fulfill your pantry, we have to round things off with something spicy. just a few shakes of red pepper flakes into a dish as you are cooking and you will give it the perfect heat.

now that your kitchen is stocked, you can show off your skills with this quick and tasty chicken dish.

brown sugar and garlic chicken
serves 4
prep time: 5 minutes
cook time: 10 minutes
total cook time: 20 minutes

ingredients: 1lb chicken tenders. 4 cloves garlic, minced.4 tablespoons olive oil, divided.2 tablespoons dijon or whole grain mustard.2 tablespoons brown sugar or honey.1 teaspoon salt.½ teaspoon pepper.½ lemon, sliced.optional fresh chopped parsley for garnish.

in a small bowl, combine 2 tablespoons olive oil, the garlic, mustard, sugar, salt and pepper.pat the chicken dry and place it in a shallow dish.

drizzle the chicken with the marinade and place the lemon slices on top. allow it to marinate for 5 minutes or up to 24 hours covered in the fridge. 

when you are ready to cook, heat the remaining olive oil in a large pan till it is hot. when the oil is hot, add the chicken and lemons to the pan. if the chicken doesn’t make a sizzling sound when it hits the oil, the oil is not hot enough yet. cook the chicken tenders until browned on each side and cooked through. about 3-4 minutes a side. garnish with parsley and serve hot. 

xoxo
a

brown sugar and garlic chicken
serves 4
prep time: 5 minutes
cook time: 10 minutes
total cook time: 20 minutes
ingredients:1lb chicken tenders. 4 cloves garlic, minced.4 tablespoons olive oil, divided.2 tablespoons dijon or whole grain mustard.2 tablespoons brown sugar or honey.1 teaspoon salt.½ teaspoon pepper.½ lemon, sliced.optional fresh chopped parsley for garnish.
in a small bowl, combine 2 tablespoons olive oil, the garlic, mustard, sugar, salt and pepper.pat the chicken dry and place it in a shallow dish.
drizzle the chicken with the marinade and place the lemon slices on top. allow it to marinate for 5 minutes or up to 24 hours covered in the fridge.
when you are ready to cook, heat the remaining olive oil in a large pan till it is hot. when the oil is hot, add the chicken and lemons to the pan. if the chicken doesn’t make a sizzling sound when it hits the oil, the oil is not hot enough yet. cook the chicken tenders until browned on each side and cooked through. about 3-4 minutes a side. garnish with parsley and serve hot.