Rating: 3.5 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 4

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.

Ann Taylor Pittman
Recipe by Cooking Light January 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: about 3/4 cup quinoa mixture and 1 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

432 calories; fat 18g; saturated fat 5.9g; mono fat 6.7g; poly fat 3.9g; protein 24g; carbohydrates 36g; fiber 6g; cholesterol 73mg; iron 5mg; sodium 596mg; calcium 94mg; sugars 6g; added sugar 0g.
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