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Hi and welcome to Dinner Tonight. My name is Courtney Davis and I'm a county Extension agent with Texas A&M
AgriLife Extension Service. Today we're going to be making one of my
favorite restaurant dishes, chicken marsala. So,
let's get started. In this skillet all I've been doing is browning a
little bit of chicken that I've seasoned with a little salt and pepper in some
nonstick cooking spray. I'm going to test to make sure that the chicken is
done by taking a cooking thermometer and
I'm going to stick it through the side and I want my thermometer to read at least
165 degrees. So, I've picked the thickest
chicken breast out of here, and we're there. So,
I'm going to take these off and put them on a platter and keep them
warm.
So while I'm keeping those warm, I'm
going to take a small container of mushrooms, about a cup to a cup and a half of
mushrooms thrown in the skillet. A little bit, about 2 tablespoons
of water, about 1/4 of a teaspoon of
salt, and about 2 tablespoons of green onions.
I just chopped up two green onions; it's a little more
than 2 tablespoons, but I like onions. We're just going to cook
these, we're going to mix it really well and cook these until the mushrooms
are tender and are done.
OK, our mushrooms are about done and our
water is pretty much evaporated. So now I'm going to add about a quarter of a
cup of marsala cooking wine and heat it until that wine has reduced
just a little bit and it is heated through.
All right, our sauce is done, our mushrooms are done, I'm going to bring over
our chicken. And, I've decided to plate this family-style;
you could definitely plate this individual portions if you wanted to, but I'm going
to put it top our chicken here. I've got whole grain pasta I'm
serving it with just to kinda go along with that traditional Italian meal.
I'm going to spoon this sauce over.
So, by doing this at your own house and using this recipe,
you can save over 1,000 milligrams of sodium
and you can save up to 34 grams of fat and over 600
calories and approximately $10 per serving
as this only costs about $2.50 per plate. So, the next
time you're wondering what's for dinner tonight, I hope you'll consider Texas A&M AgriLife
Extension Service and Dinner Tonight.