I love when I find a new recipe and then realize
that I have all the ingredients. That’s what
happened this week when I walked into Publix.
I picked up their weekly recipe card and read the
list of ingredients. I already had the chicken
thawing at home. I also had the rest of the
ingredients too, right down to the marsala
wine and balsamic glaze. Yes!
I originally bought the balsamic glaze to make a
caprese appetizer and am happy to find another
use for this ingredient.
Larry sliced the onion and the chicken while
I got the other ingredients ready and we had
a delicious dinner on the patio in less than
30 minutes. Plus leftovers for another lunch
or dinner later in the week.
I used a little more than 1 lb. of chicken.
Dredge the cutlets in seasoned flour and
saute in olive oil and butter until golden.
Remove the chicken from the pan.
Add the remaining oil and butter and saute
the onions and mushrooms until tender.
Add the broth, wine, and glaze.
Return the chicken to the pan and cook until
done and the sauce thickens, about 2-3 minutes.
Sprinkle with chopped parsley.
Serve with pasta. I made the tomato spinach
pasta. Spoon the extra sauce over the chicken.
2 boneless chicken breasts, about 1 lb
¼ C flour
1 t kosher salt, divided
½ t pepper
3 T olive oil divided
2 T butter, divided
1 C sliced onions
8 oz sliced baby portabellas
½ C marsala wine
½ C chicken stock (from a box)
2 T balsamic glaze
1 T chopped fresh parsley
1) Cut chicken breasts in half, then lay flat and
slice horizontaly through center of chicken to
make 4 cutlets.
2) Place flour, ½ t salt, ½ t pepper in shallow
dish. coat both sides of chicken, shaking
3) Heat large saucepan on MH and add 2 T oil and
1 T butter. When hot and melted add the chicken
and cook 2-3 minutes on each side until
browned. Remove chicken from pan.
4) Reduce heat to M and add the remaining 1 T oil
and 1 T butter. Stir in onions, mushrooms,
remaining ½ t salt. Cook 6-7 minutes stirring
occasionally until onions and mushrooms have
5) Stir in the ½ C marsala, ½ C broth, and 2 T
glaze. Then return the chicken to the pan.
Simmer 2-3 min. until the sauce thickens
and the chicken is cooked.
6) Sprinkle with chopped parsley and serve with
pasta. Spoon the sauce over the chicken.
Tomato Spinach Pasta
3 C chicken stock (remainder from the box)
2 c water
12 oz linguini pasta
¼ C Parmesan cheese
4 oz goat or ricotta cheese (optional)
1 (14 oz) can diced tomatoes, drained
3 C baby spinach
Bring water and stock to a boil. Break pasta
in half and add. Stir and cook for 12-15 mins,
stirring occasionally until most of the liquid is
Stir in cheese until blended. Add
tomatoes and spinach.
Stir until spinach wilts.
The pasta is a nice side. I’ll use again because it
adds more vegetables and color to any dinner.