Reheating time: 10-15 minutes
Chicken marsala. There are so many ways in which this dish could take shape, so when we did it for WECO, I was extremely pleased to see the ideas coming together. This time around, it’s even better. We made the sauce silkier, roasted the chicken breast instead of braised/shredded, and we added potatoes. The result is a luscious marsala gravy, studded with roasted mushrooms, pearl onions, and potatoes. 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, pilaf! With a mixed greens salad and lemon dijon vinaigrette to wash it all down, this unconventional end-of-summer treat is exactly what we wanted. Get in there!
For the chicken marsala:
Really simple here, kids. Bake in a casserole dish (with the rice and broccoli) at 375F for about 6-8 minutes, till everything is nice and hot. While it heats, in a small saucepot, over medium heat, warm the marsala gravy – adding a bit of water to thin out the sauce so that it doesn’t scorch. Stir a lot, and once it’s hot, pour over the chicken!
For the orzo/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 orzo/rice, I feel like that might be frustrating. So, either bake it in the oven, in a casserole dish, at 375F, for 6-8 minutes right alongside the chicken 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 chicken. 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 🙂