Reheating time: 10-15 minutes
Chicken marsala. There are so many ways in which this dish could take shape. To be honest, the first time I ate chicken marsala was at a not-so-great restaurant in New Hampshire, and it was kind of underwhelming. However, the flavors were there, and I kind of understood why people like it so much. There were definitely some things that I wanted to change about it, and so when we did it for WECO back in March, I was extremely pleased to see the ideas coming together. This time around, it’s even better. We made the sauce silkier, did big chunks of chicken instead of braised/shredded, and we added cute little new potatoes. The result is a luscious marsala gravy, studded with roasted mushrooms, pearl onions, new potatoes, and big chunks of tender chicken breast. It’s always better the second time around. What else? Broccoli. Super simple, with citrus honey and chives. Yummy. And of course, my personal favorite orzo application, rice pilaf. With a mixed greens salad and lemon dijon vinaigrette to wash it all down, this unconventional summer treat is exactly what we wanted. Get in there!
Get in there!
For the chicken marsala:
Really simple here, kids/ You can either warm the chicken + veggies + sauce on the stove, in the oven, or in the microwave. In a small saucepot, over medium heat, warm the chicken marsala- adding a bit of water to thin out the sauce so that it doesn’t scorch. Stir a lot, and once it’s hot, it’s ready!
Or, bake in a casserole dish (with the rice and broccoli) at 375F for about 8-10 minutes, till everything is nice and hot.
For the rice pilaf:
Bake or microwave is best for this. A pan fry would be really good, but due to the clumpy and sticky nature of the rice, I feel like that might be frustrating. So, either bake it in the oven, in a casserole dish, at 375F, for 8-10 minutes until it’s nice and hot, or just microwave the rice in a pyrex/microwave safe container.
For the broccoli:
As I said earlier, you can bake the broccoli with the rice if you’d like. We just want to get this hot. Hot broccoli = good broccoli. Alternatively, microwave is acceptable, and you can always eat it cold!
For the salad:
Super simple. Toss the leaves in a bowl, and dress with the lemon dijon vinaigrette. Season with salt and pepper, mix it all up to evenly coat the leaves, and boom. Salad. Plate it up, and enjoy summer’s bounty.
Thanks so much for ordering, and hope you have a great dinner 🙂