#mushroommarsala

[3bino3]

This One Skillet Chicken Marsala is great for weeknight dinners because it's tasty and easy to make. The chicken breasts are cooked in a rich Marsala wine sauce with garlic, fresh thyme, and mushrooms. Pair it with your favorite side dish for a full meal!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup almond flour. Sea salt and black pepper, to taste. 2 tablespoons ghee or butter. 8 ounces cremini mushrooms, sliced. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/2 cup Marsala wine. 1/4 cup full-fat coconut milk. 1 tablespoon fresh thyme leaves. Chopped parsley, for garnish.

Instructions: Season chicken breasts with salt and pepper, then dredge in almond flour. In a large skillet, heat ghee or butter over medium-high heat. Add chicken breasts to the skillet and cook until golden brown, about 4-5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced mushrooms and garlic. Cook until mushrooms are golden brown and garlic is fragrant, about 3-4 minutes. Pour in chicken broth and Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring mixture to a simmer, then reduce heat to medium-low and stir in coconut milk and thyme leaves. Return chicken breasts to the skillet and let simmer in the sauce for an additional 5-7 minutes, or until chicken is cooked through and sauce has thickened. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Mjgoodwinart

[quixstudies]

This Paleo-friendly version of Chicken Marsala gets a slow cooker makeover, making it a convenient and elegant dish for any occasion. The creamy coconut milk and Marsala wine sauce pairs perfectly with tender chicken and savory mushrooms.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup sliced mushrooms. 1/2 cup diced onion. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup full-fat coconut milk. 1/2 cup Marsala wine. 2 tablespoons arrowroot flour or tapioca flour. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add salt and pepper to chicken breasts for seasoning. Heat the olive oil in a big skillet over medium-high heat. Chicken breasts should be seared for two to three minutes on each side, or until golden brown. Take out and place aside. Add the sliced mushrooms and diced onions to the same skillet. Saut for about 5 minutes, or until the mushrooms are softened and start to release their juices. Add the minced garlic and cook, stirring, for 30 more seconds, or until fragrant. After adding arrowroot flour to the mushroom mixture, mix everything together. Cook for one to two minutes to get rid of the flour's raw taste. Place the mixture of mushrooms into a slow cooker. In the slow cooker, arrange the seared chicken breasts on top of the mushroom mixture. Whisk together coconut milk, Marsala wine, and chicken broth in a different bowl. Over the chicken and mushrooms in the slow cooker, pour this mixture. Cook the chicken for 45 hours on low, covered, or until it's cooked through and tender. Add some fresh parsley as a garnish and season with more salt and pepper before serving, if desired. Enjoy your Paleo Slow Cooker Chicken Marsala while it's hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

First Umclex

[pinkdustlane]

Mushroom Marsala Pasta Bake is a delicious take on a classic pasta bake. It combines the rich flavors of Marsala wine with earthy mushrooms and gooey cheese to make a dish that is both comforting and filling.

Ingredients: 8 oz penne pasta. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 8 oz mushrooms, sliced. 1/2 cup Marsala wine. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and diced onion. Saut for about two to three minutes, until the onion is soft. Put mushrooms slices in the pan and cook for about 5 to 7 minutes, until they dry out and turn brown. Put in the Marsala wine and let it cook for about 3 to 5 minutes, until it has slightly reduced. Add the marinara sauce and cooked penne pasta and mix them in. Add pepper and salt to taste. Put the mixture in a baking dish. Cover the whole thing with shredded mozzarella and grated Parmesan cheese. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh parsley.

Jessica Lucero

[marklakshmanan]

@oakleysbistro @stsupery charred #salmon with #speckham #heirloomtomatoes #putanescasauce and #mushroommarsala #potatocroquette paired well with #napavalleyestateelu (at OAKLEYS bistro)