Before: Classic Chicken Marsala. Notice our recipe has mushroom before chicken in the title. The classic recipe has a meat to veggie ratio of about 3:1, while ours is quite the opposite. We skip the white pasta and spoon this saucy goodness over whole-grain quinoa.
Rich chicken thighs are supremely satisfying when paired with lots of buttery browned mushrooms.
2 1/2 tablespoons butter, divided
1 cup uncooked quinoa, rinsed and drained
1 1/2 cups unsalted chicken stock, divided
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons canola oil, divided
1 (6-ounce) package fresh baby spinach
1 pound mushrooms, quartered
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 cup minced shallots
1 1/2 tablespoons chopped fresh thyme
4 garlic cloves, thinly sliced
1/2 cup dry Marsala wine
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; sauté 3 minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.
Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.
Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes, browning on all sides. Add shallots, thyme, and garlic; sauté 1 1/2 minutes. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.
Like so many things from CL, it takes twice as long to cook as the recipe suggests and is alright. I also found the quinoa to still be a bit undercooked and as another reviewer noted, the flavor of the marsala is barely there. The kitchen smelled wonderful the whole night after cooking this and I just wish it tasted as rich and wonderful as it left my kicthen smelling. Instead, more humdrum blandness from the pages of Cooking Light. It's not that this is a bad recipe, it's just that it's underflavored and underwhelming given how long it takes to cook.
I was pretty excited to make this as I love anything marsala. But I was terribly let down. This barely had a flavor of marsala. Love the mushroom to chicke ratio tho. Maybe I will try again with more marsala?
A BIG YUCK! I wish I could find something positive to say........so much work for such little satisfaction; mustard - just added to overall bad experience add in too salty. This isn't even a possible lets try to tweek.
I wish I had read reviews before deciding to make it. I thought it was mediocre and not worth the trouble. It took much longer than stated in the recipe. The sauce was watery and never did thicken or taste buttery. I think I would have preferred mushrooms that were sliced vs. quartered.
I used heirloom quinoa, 16 oz of cremini mushrooms, and doubled the sauce- I will definitely make this dish again as a quick healthy meal for my family. we had steamed green beans with fresh lemon zest on the side as well.
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