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. 

let me begin by saying we are all busy. the older we get, the fuller life seems to be. whether you work crazy hours, stay at home with the kids or are self employed, we could all use some more time in our day. 

in september of last year, i left my extremely demanding job in wholesale fashion. 

for three months, i took a break from normal life and finished planning our wedding. 

halfway through our honeymoon i was itching to get back home and get back to work. it had been almost four months since i "worked" and i was aching to feel productive again.

except, i had to redefine what "working" looked like in my world. 

wes and i have been plotting and dreaming about having our careers and lives rooted in food for the entirety of our relationship. so i've been spending my working time, aka whenever i'm not working at the yoga and spin studio, running around trying to get our food business in motion. no details as of yet, because i really don't have too many to give. but... thing are moving. and we are BUSY. 

yeah yeah. get to the point...

with all that is going on, wes and i busted out one of his old restaurant favorites to have on hand in a pinch. this light and boldly flavored butter is perfect to spread on bread as you run out the door or dollop on fish, chicken or beef while it's cooking to liven up your dinner. 

garlic herb whipped butter
serving size: 1 cup
prep time: 5 min
total time: 10 min + time for butter to soften
2 sticks butter.1 tsp fresh parsley, chopped. 1 tsp fresh basil, chopped. 1 tsp fresh oregano, chopped. 3 garlic cloves, minced. pinch of salt. 

remove your butter from the fridge and allow it to soften but not become mushy. in the bowl of a stand mixer or in a bowl with a hand blender, whisk the butter until it starts to become fluffy. 3-5 min. 

add in the garlic, herbs and salt. continue to whisk to everything is just combined. 

spoon the butter into a bowl or tupperware type container and refrigerate for up to two weeks using as needed. 

xoxo
a

garlic herb whipped butter
serving size: 1 cup
prep time: 5 min
total time: 10 min + time for butter to soften
2 sticks butter.1 tsp fresh parsley, chopped. 1 tsp fresh basil, chopped. 1 tsp fresh oregano, chopped. 3 garlic cloves, minced. pinch of salt. 

remove your butter from the fridge and allow it to soften but not become mushy. in the bowl of a stand mixer or in a bowl with a hand blender, whisk the butter until it starts to become fluffy. 3-5 min. add in the garlic, herbs and salt. continue to whisk to everything is just combined. 

spoon the butter into a dish or wrapped in plastic wrap and refrigerate for up to two weeks using as needed.