Thursday, May 6, 2010

Thursday: Baked Chicken Marsala and steamed broccoli





This was a great meal I found at 5dollardinners.com. This is the website that correlates with the awesome book I reviewed on Tuesday of this week. You definitely want to check out all the great recipes she has!

I have never tried to make Chicken Marsala before, so I wasn't quite sure how it was supposed to turn out. I will tell you we did like it, but we both felt that there wasn't quite enough of the Marsala sauce. Next time we make it, we will double or triple the sauce!


Here is what you need for a family of 4:

*
1.4 lb package boneless skinless chicken breast ($2.64) On sale regularly for $1.89/lb
1/2 cup flour ($.10)
1 tsp Italian seasonings ($.05)
1/2 tsp salt and pepper each
1 Tbsp olive oil ($.10)
1/3 cup marsala cooking wine ($.50)
1 4 oz. can of sliced mushrooms, drained ($.49) On sale regularly at Walgreens
1 cup white rice ($.20)
2 large heads broccoli ($.79)

*Please note this is taken from 5dollardinner.com

Step 1:

Mix together the flour, seasonings, salt and pepper in a small bowl.

Step 2:

Coat your chicken breasts in the flour mixture

Step 3:

Place into a casserole dish

Step 4:
Drizzle with Marsala Wine and Olive Oil.

I would double the sauce recipe. However, I am wondering if I would of covered the dish with foil, would that of prevented so much of the sauce from drying out?

Also, on this step I feel like I messed something up b/c all the flour came off of the chicken! Was that supposed to happen? Maybe I should re-coat the chicken after adding the wine and oil.

Anyone have any advice?


Step 5:
Add your mushrooms. I just used a can of mushrooms, but I bet fresh would be even better!


Step 6:

Bake at 350 for 50-60 minutes

Step 7:
Make your rice and broccoli. I chose to use brown rice which takes about 40 minutes to make.

Step 8: Serve and Enjoy!


According to 5dollardinners.com this meal costs $4.87 to make!

2 comments:

Stephanie said...

I was just thinking that maybe if you browned the chicken on all sides in a bit of butter or oil to "seal" the flour/spice mixture before placing in a dish and pouring the sauce over, then maybe the flour would stick.

Just a thought - I will try it tonight when I make it. :)

Sarah Anne said...

Thanks for the tip, Stephanie! Please, please, please let me know how yours turns out!