Quick, easy meals are lifesavers during busy school nights. Ingredients that are prepared and precooked in advance help eliminate the stress that comes with cooking dinner on the fly for a hungry household. Rotisserie chicken is often a quick grab-and-go option during the last minute dinner shuffle. It can be paired with easy sides like steamed veggies and rice, shredded in fajitas or a variety of salads. Walmart challenged me to come up with a dish using a delicious Marketside Rotisserie Chicken, currently on rollback for $4.98, regularly $5.98. That’s not bad for a WHOLE precooked chicken. While I’m all for quick meals, I like experimenting, so I went with an easy, but flavorful Chicken Marsala dish. I must say that cooking with wine is everything. Just a few dribbles makes a huge difference.
With my Rotisserie chicken, I was able to use the white meat in the Marsala and the dark meat and bones went into my stockpot for soup… two meals in one ;-). I’ll share my chicken soup at a later time. The broth is the bomb dot com. Ok, I’ve been watching too much “Total Divas”. So for the Marsala, the shredded chicken is lightly floured or “dredged” and then, browned in a skillet of oils. The mushrooms and onions are sauteed for a bit, then comes the super simple sauce, and adding the chicken and mushroom mixture to the sauce.
This is definitely a dish I will be preparing on a regular basis. Next time, I plan on making a pot pie or casserole to make it stretch even further. My mouth is watering just thinking about it! Well, the Marsala recipe is below. Enjoy :).
- 1 lb shredded chicken
- ⅓ cup flour
- 5 tbsp olive oil
- 5 tbsp unsalted butter
- 8 oz bella mushrooms
- 4 oz yellow onions, julienne sliced
- 2 tbsp green onions, minced
- 1 clove garlic, minced
- ⅓ cup Marsala cooking wine
- ⅓ cup chicken stock
- Salt, pepper, and herbs, to taste
- Dredge shredded chicken in ⅓ cup flour. Set flour aside for Marsala sauce.
- Heat 2 tbsp oil and 1 tbsp butter in a skillet over medium-high heat. Brown chicken in batches, turning, until golden. Set browned chicken aside.
- Add 2 tbsp oil and 1 tbsp butter to skillet. Add mushrooms and yellow onions. Cook until onions are translucent. Set aside.
- Heat remaining oil and butter in skillet and cook green onions and garlic until soft. Add remaining flour and cook for about 2 minutes. Add Marsala wine and chicken stock. Cook for another 2 minutes, scraping the bottom of skillet until sauce has slightly reduced.
- Return chicken and mushrooms to skillet, and cook until thoroughly heated. Season with salt, pepper, and herbs. Serve with pasta or rice.
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