Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: about 3/4 cup quinoa mixture and 1 cup chicken mixture)

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.

 

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

1cookfromBrea
January 31, 2016
You might want to check your Marsala to make sure that it is still good.

Meh....

Godfreyroth1
March 03, 2016
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.

DELICIOUS!1

sobgila
January 05, 2016
I followed the recipe as written except I didn't have any fresh thyme so I used 1 tablespoon of dried thyme. It was delicious and my husband loved it. I will definitely make this again!

So good!

daneanp
January 15, 2016
This recipe is so delicious! I was afraid I'd be hungry again soon after eating it, but it was very hearty and filling. 

Marsala-less

CherylT
January 18, 2016
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?

Yum!

sondabev
January 29, 2016
This was delicious. I left out the dijon mustard because that just seemed weird. Made all of the quinoa but halved the chicken/mushroom/spinach mixture since I was only cooking for 1.

Just OK

Carol
May 16, 2016
Quinoa was under cooked.  Spinach/mushroom mixture was too liquid.  Needs more Marsala flavor and for the sauce to be thicker. Next time I'd use frozen chopped spinach and thoroughly drain it.

JUST PLAIN AWFUL

dnlgregoire
September 27, 2016
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.

Not worth the trouble

smartcookie
September 28, 2016
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.

Definitely making again!

mandofan
October 20, 2016
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.