Quick Easy Chicken Marsala

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Quick Easy Chicken Marsala is all those things. Quick, Easy and still real good. Like Italian ristorante good. The dish originated in western Sicily, where Marsala wine is produced, in the 1800’s . Gammy really likes it so, yes, we have it pretty regularly.

Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Slice the chicken breasts horizontally. I’m gonna say it again. Always use a dishwasher safe cutting board when working with raw chicken and wash your hands and your knife with soap and water right after you are done with the chicken.

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You might want smaller cuts for serving, if so, then just cut the filets again into smaller halves.  Lightly salt, pepper and garlic powder both sides of the chicken and add them to the skillet. Cook about 3 minutes a side depending on the thickness. when they are firm to a poke and/or the juices run clear remove them to a dish that will catch the drippings.

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While the filets are cooking cut up the onions, mushrooms and rosemary. Gammy always has some rosemary growing in a pot out on the deck but dried will work just fine. Put the veggies in the skillet and add a couple of tablespoons of butter. Stir it up with a wooden spoon getting the bits off the bottom or the skillet. When the onions get translucent add a teaspoon of flour and stir it all up.

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After the flour has coated the veggies add the red wine. It doesn’t have to be marsala. In fact I just go with the Chianti that I’ve already opened and am enjoying as I cook. Stir it up. It will quickly thicken.

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Put the chicken back in the skillet and turn the filets over a few times as they warm back up. About two minutes.

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Then serve up your Chicken Marsala. Along with the rest of that Chianti and some homemade bread to dip in that sauce. Some grated parmesan and some basil make a nice garnish and they add another layer of flavors to this already delish Quick Easy Chicken Marsala.

Chicken Marsala-9-poppopcooks.com

 

 

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Sautéed chicken filets in a red wine sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Slice the chicken breasts horizontally. I'm gonna say it again. Always use a dishwasher safe cutting board when working with raw chicken and wash your hands and your knife with soap and water right after you are done with the chicken.
  2. You might want smaller cuts for serving, if so, then just cut the filets again into smaller halves. Lightly salt, pepper and garlic powder both sides of the chicken and add them to the skillet. Cook about 3 minutes a side depending on the thickness. when they are firm to a poke and/or the juices run clear remove them to a dish that will catch the drippings.
  3. While the filets are cooking cut up the onions, mushrooms and rosemary. Gammy always has some rosemary growing in a pot out on the deck but dried will work just fine. Put the veggies in the skillet and add a couple of tablespoons of butter. Stir it up with a wooden spoon getting the bits off the bottom or the skillet. When the onions get translucent add a teaspoon of flour and stir it all up.
  4. After the flour has coated the veggies add the red wine. It doesn't have to be marsala. In fact I just go with the Chianti that I've already opened and am enjoying as I cook. Stir it up. It will quickly thicken.
  5. Put the chicken back in the skillet and turn the filets over a few times as they warm back up. About two minutes.
  6. Then serve up your Chicken Marsala. Along with the rest of that Chianti and some homemade bread to dip in that sauce. Some grated parmesan and some basil make a nice garnish and they add another layer of flavors to this already delish Quick Easy Chicken Marsala.
    Chicken Marsala-9-poppopcooks.com
Recipe Notes

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London Broil Steak with Red Wine Balsamic Sauce

London Broil Steak-11-poppopcooks.com

You can make your London Broil Steak with or without the marinade. You can get the steak in the marinade before you leave in the morning or if you have some time before supper you could give it an hour or two. Or, you could just charge on without the marinade. We’ve done it like that and it’s still real good.

If you do it with the marinade, put the London Broil Steak in a gallon sized zip lock. Add 1/4 cup red wine, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 pinch red pepper flakes and 1 teaspoon dried basil. Close the bag and shake it all together. Unzip the bag a little and fold it up squeezing as much of the air out as you can and zip it closed.

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Let it rest in the fridge for from just an hour or as long as overnight, whatever you have time for. If you go without the marinade just sprinkle all of those dry ingredients on both sides and outdoor grill or stovetop grill or skillet the steak.

The veggies are real easy but they will take a little longer than the steak so let’s get them going. Rinse off and pat dry two medium size potatoes and one large zucchini. Set the oven at 400°F/204°C. First cut the potatoes lengthwise into  wedges and put them into a ceramic bowl. Then into the microwave for 3-4 minutes or until they just begin to get the slightest bit soft.

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While the potatoes are getting zapped cut the ends off off the zucchini then in half cross ways then each half into four pieces lengthwise.

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Put the potatoes and the zucchini into a baking pan lined with aluminum foil. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon each of salt and black pepper and 1 tablespoon of grated parmesan cheese. Toss it all together until all the veggies are coated. Spread them out and turn them so that the pointy sides are pointing up. Then sprinkle another tablespoon of grated parmesan on them.

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Put the veggies in the oven. Put a skillet big enough to handle the London Broil Steak on at medium high. Add one tablespoon of olive oil. Let it get hot and put the steak in. Then pour all of the marinade into the skillet.

London Broil Steak-5-poppopcooks.com

 

Yes, that’s what I said. The marinade will reduce down to just the oil pretty quickly. After about 3 minutes turn it over and give the other side about 2 minutes. These times will give you a steak about medium rare. Cook it longer or less depending on the way you like it. Remove the meat to a dish and add the butter, garlic and rosemary to the pan. Stir it up with a wooden spoon for 30 seconds getting the bits off the bottom. 

London Broil Steak-9-poppopcooks.com

 

Add the wine and let it reduce a little. You will have a thicker sauce than you would expect because of the marinade reduction, but, that’s good. More flavor and more texture.

London Broil Steak-8-poppopcooks.com

 

When the veggies have had about 5-6 minutes in the oven switch to the broiler setting and give them about 3 minutes under the broiler.

Slice the steak across the grain and serve it up with the red wine sauce topping your London Broil Steak. 

London Broil Steak-12-poppopcooks.com

 

We had some French Beaujolais with this great London Broil Steak and it all went together perfectly. If you make this recipe for two you will have some leftover steak. Just slice the whole London broil up and put the extra slices in a zip lock in the freezer or fridge. We usually use them for beef fajitas. 

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This is a better than dining out quick and easy meal.
Votes: 1
Rating: 5
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Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 0-2 hours
Servings
people
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 0-2 hours
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. If you do it with the marinade, put the London Broil Steak in a gallon sized zip lock. Add 1/4 cup red wine, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 pinch red pepper flakes and 1 teaspoon dried basil. Close the bag and shake it all together. Unzip the bag a little and fold it up squeezing as much of the air out as you can and zip it closed.
  2. Let it rest in the fridge for from just an hour or as long as overnight, whatever you have time for. If you go without the marinade just sprinkle all of those dry ingredients on both sides and outdoor grill or stovetop grill or skillet the steak.
  3. The veggies are real easy but they will take a little longer than the steak so let's get them going. Rinse off and pat dry two medium size potatoes and one large zucchini. Set the oven at 400°F/204°C. First cut the potatoes lengthwise into wedges and put them into a ceramic bowl. Then into the microwave for 3-4 minutes or until they just begin to get the slightest bit soft.
  4. While the potatoes are getting zapped cut the ends off off the zucchini then in half cross ways then each half into four pieces lengthwise. Put the potatoes and the zucchini into a baking pan lined with aluminum foil. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon each of salt and black pepper and 1 tablespoon of grated parmesan cheese. Toss it all together until all the veggies are coated. Spread them out and turn them so that the pointy sides are pointing up. Then sprinkle another tablespoon of grated parmesan on them.
  5. Put the veggies in the oven. Put a skillet big enough to handle the London Broil Steak on at medium high. Add one tablespoon of olive oil. Let it get hot and put the steak in. Then pour all of the marinade into the skillet. Yes, that's what I said. The marinade will reduce down to just the oil pretty quickly. After about 3 minutes turn it over and give the other side about 2 minutes. These times will give you a steak about medium rare. Cook it longer or less depending on the way you like it. Remove the meat to a dish and add the butter, garlic and rosemary to the pan. Stir it up with a wooden spoon for 30 seconds getting the bits off the bottom.
  6. Add the wine and let it reduce a little. You will have a thicker sauce than you would expect because of the marinade reduction, but, that's good. More flavor and more texture
  7. When the veggies have had about 5-6 minutes in the oven switch to the broiler setting and give them about 3 minutes under the broiler. Slice the steak across the grain and serve it up with the red wine sauce topping your London Broil Steak.
  8. We had some French Beaujolais with this great London Broil Steak and it all went together perfectly. If you make this recipe for two you will have some leftover steak. Just slice the whole London broil up and put the extra slices in a zip lock in the freezer or fridge. We usually use them for beef fajitas.
Recipe Notes

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