One Pot Chicken Marsala & Green Beans Almondine #SundaySupper

I have liked Chicken Marsala for as long as I can remember. But I can recall the first time that I truly fell in love with it!  We were moving from Philadelphia to Florida and knowing that NYC would no longer be just a hop, skip and a jump away, we decided to go into the City for the day.  Ron and I went to see a Broadway Show and eat Dinner at Carmine’s, NYC’s Legendary Family Style Restaurant.  That was back in 1996.  Isn’t it funny, I can’t tell you the name of the show we went to see but I can tell you exactly what we ate! For me, It’s always been about the food!
That was the day that I fell in Love with Chicken Marsala. The funny thing is that it really wasn’t about the Chicken, it was about the Pasta. I loved that their pasta was served with the Marsala Sauce instead of Tomato Sauce. Since that day, many moons ago, I have cooked my version of Chicken Marsala and it has become a favorite Around the Family Table.

My boys love my easy version of Chicken Marsala and hovered in the Kitchen all afternoon waiting for the moment that they could dig into one of their favorite meals.

CHICKEN MARSALA FAMILY FOODIE STYLE

2 lbs. Chicken Breast Sliced Thin

1 Cup Flour

2 Eggs

2 TSP Garlic

16 oz.  Sliced Mushrooms

1/4 Cup Olive Oil*

1 Cup Marsala Wine

3 Cups Beef Broth

1 Package Brown Gravy (powder)

1 lb Penne Pasta

Sea Salt and Fresh Ground Pepper to taste

Parmesan Cheese

I like to cook this meal in my electric frying pan. It is large enough for our family and a great one pot recipe. I double the chicken since I like to use the battered chicken for the next night’s meal.

  • Heat the Olive Oil in frying pan on hig
  • Mix flour w/ salt & pepper on a plate.
  •  Beat the eggs in a shallow bowl.
  • Dip Chicken in egg and coat with flour. Saute the Chicken on both sides
  • Remove Chicken from the Pan and let it sit on paper towels to absorb any excess oil
  • Add Garlic and Mushrooms to pan and saute.  Do not remove the flour or bits from the chicken left in the pan
  • When mushrooms are slightly brown, add Marsala Wine
  • Combine the package of brown gravy with the Beef Broth and Add to the mushroom Sauce
  • Simmer until sauce thickens.  This is a light sauce.  If the sauce becomes too thick, add more beef broth or water
  • Add the Chicken to the sauce and simmer for 5 mins.
  • Cook pasta and add to the sauce
  • Serve family style in a large bowl and add Parmesan Cheese

GREEN BEANS ALMONDINE

2 lbs Fresh Green Beans

2 TSP butter

1/4 Cup Sliced Almonds

1 TSP Garlic

Sea Salt and Fresh Ground Pepper to taste

  • Remove ends of green beans and slightly boil them until crisp, not soft
  • Add butter garlic and almonds to frying pan and saute until the almonds are lightly browned
  • Add Green Beans and saute for 5 mins.
  • Season with Sea Salt and Pepper

Kid Ratings: Ronnie 10, Reis 9.5, Riley 9

*I love Portuguese Olive Oil and Gustare Olive oil is just amazing in this recipe

What was Around the Family Table at your home for Sunday Supper?

Comments

  1. burdladi says

    I love Marsala! But, with green beans, I use whole frozen beans…they are already blanched and ready to go, no defrosting needed and I put a few drops of toasted sesame oil in the oil and butter.

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