What's Cookin' Tonight?!- Easy Chicken Marsala

Thought I'd kick off my recipes with one of my favorite weeknight recipes. A little quirky foodie fact about me- I barely ever make the same recipe twice ( way too many to try!) but if I had to pick one that makes it into a rotation it's this one.. It's awesome over polenta. ( "what the heck is that?" You say? It's Italian porridge made from cornmeal).

What do I need???

-chicken breast or thin cutlets cut in chunks 

-baby bella mushrooms

-vidalia onion

-Marsala wine

-baby spinach 

-1 cup instant polenta

-garlic, olive oil, and butter (which are pretty much a given for the majority of my recipes- if it's for dinner these staples are in it!)

Total Prep and Cook Time- 25 min

Season chicken with salt and pepper. Heat some olive oil on medium high in a skillet.  Add the chicken when the oil is hot...

When chicken is almost cooked throw in your chopped mushrooms, onions, and garlic...

**To "gourmet it up" use wild mushrooms, sub shallots for onions, or throw in some prosciutto or pancetta!**

After a few minutes the mixture will get all golden and start sticking to the pan- time to add a few glugs of dry Marsala... (use Madeira if you want a sweeter option) 
**FOOD TIP- Always cook with real wine- never the cooking wine stuff in the supermarket aisle!

Mmmm- start polenta now! Heat 4 cups water in pot...

When the water boils add in the polenta and wisk like a crazy person until it's thick and bubbly...

Throw in some butter, salt and a touch of milk or half/half to make it extra creamy- Done!

Back to Marsala- wilt in baby spinach and a pat of butter at the end...

 

And there you have it!

Deconstructed below for those little picky "don't let my food touch" types..

**Wanna switch it up?!!**

- add in some half and half at the end with the butter to make it a creamy Marsala sauce 

- omit the mushrooms and toss with wild mushroom ravioli instead

- throw in some sun dried tomatoes or artichoke hearts 

Buon appetito!