Marsala Glazed Chicken With Spinach And Orzo Food

CHICKEN MARSALA ORZO BAKE

Steps:

• Preheat the oven to 350 degrees . In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and shallot, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in chicken stock or water, the parsley, salt and pepper to taste.
• In a greased 9-inch-by-13-inch casserole, spread the chicken in an even layer; top with the orzo. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the asiago on top and bake for 5 minutes more.

CHICKEN MARSALA WITH MUSHROOMS AND SPINACH

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.
• Dust chicken with flour, salt, pepper and Italian seasonin.
• In a skillet, fry chicken in olive oil over medium heat.
• Cook about 2 minutes on each side or until cooked through, but not over done.
• Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
• Add wine and cook for 6 more minutes.
• Mix in spinach, and cook for about 2 minutes.
• Serve over chicken.

CHICKEN MARSALA FLORENTINE

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
• In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

MARSALA GLAZED CHICKEN WITH SPINACH AND ORZO

Steps:

• Remove visible fat from chicken. Place plastic wrap over chicken and pound to flatten to 1/4-1/2" thick. Add a little salt and pepper to the flour and dip chicken into flour. Coat both sides and shake off the excess. Heat oli in medium-size nonstick skillet over medium-high heat. Brown chicken to minutes on each side. Add Marsala to pan and continue to cook 2-3 minutes. A meat thermometer should read 165 degrees. Remove chicken to individul plates and sprinkle with salt and pepper to taste. Continue to simmer the sauce about 1 minute to slightly reduce it. Spoon sauce over the chicken and cover with foil to keep warm while you make the spinach and orzo. Directions for Orzo dish: Place a large pot of water on to boil for the orzo. Add orzo to boiling wer and boil 9-10 minutes. Drain and toss with 2 tsp olive oil. Add salt and pepper to taste. Meanwhile, place spinach in a microwave-safe bowl and microwave on high for 3 minutes. Drain. Heat 2 remaining tsp olive oil in the same skillet used for the chicken. Add garlic and raisins. Stir for about 30 seconds. Add the spinach to the skillet and mix into garlic and raisins breaking up the spinach with the side of a spoon. Removefrom the heat and add the strained orzo. Mix well. Important to get as much of the water out of the spinach as possible so that it doesn't dilute the flavor of the dish. Also, Heidi would just as soon have less spinach, although she really liked the overall dish.