Skillet Chicken Marsala

I was craving this Chicken Marsala recipe this week and so I made it! I am particular when it comes to eating chicken breast because they tend to be dry and I have to season the breasts well to decently enjoy it. However, this recipe makes eating chicken breast enjoyable because of the flavors it has in this dish- mostly thanks to the Marsala wine!

Skillet Chicken Marsala

Skillet Chicken Marsala

Make this favorite restaurant dish at home! Simple, creamy and bursting with sweet Marsala flavor!

Ingredients

2 chicken breasts

½ cup flour; plus 1 Tbsp.

½ tsp salt

½ tsp pepper

½ tsp garlic powder

2 Tbsp. olive oil

¼ cup yellow onion; chopped

3 cups of sliced mushrooms (I used Cremini and White mushrooms)

1/2 cup Marsala Wine

2 Tbsp. butter

¼ cup parsley; chopped

Instructions

  1. Slice each chicken breast in half. Place each chicken breast in between a long piece of plastic wrap on a cutting board. Pound with a flat meat mallet or tenderizer—this will thin out each piece of chicken and make it extra tender. You will be happy you did this! Each chicken piece should be about ¼ inch thick. The chicken breast pieces will expand so I like to cut each piece in half to make smaller serving pieces so you should have a total of 8 chicken pounded pieces.
  2. In a dish or shallow platter add ½ cup of flour, salt, pepper and garlic powder. Mix together with a fork and coat each piece of chicken in the flour mixture- coating the front and back of each piece. Heat a large skillet or frying pan to medium heat and add olive oil. When olive oil becomes hot, place the chicken pieces in the pan. Cook the chicken until both sides are golden brown- about 5 minutes on each side. Make sure chicken is fully cooked, then remove from the skillet and set aside. If your skillet or frying pan isn’t large enough, you can cook the chicken in batches.
  3. Keep the heat on and add the butter and onions until onions look softened- about 3 minutes. Add the mushrooms and sauté until they are nicely browned. You will notice that some of the moisture will absorb. Add the Marsala wine and flour; stir often. The wine will turn into a slightly thick sauce, almost like a gravy consistency. Stir in parsley and add the chicken back into the pan to warm before serving. Top with more parsley to garnish. Enjoy this simple hearty meal!
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My favorite part of this whole dish is the mushrooms… sometimes I will make this dish and skip the chicken and make Marsala Mushrooms instead. The best part about this is it only takes about 20 minutes to prepare and cook- it’s really that easy! Don’t let the pounding to tenderize the chicken step intimidate you! It is great for any busy or late week night dinner. This dish is sure not to disappoint and it makes great leftovers as well. If you are wanting to add more to this too, this dish is commonly served with pasta and the ‘Chicken Marsala’ is used as the pasta sauce. I just bought a OXO Spiralizer from Sur La Table so instead of pasta, my boyfriend and I wanted to make zucchini noodles (zoodles) instead for a healthier alternative. More recipes to come with zoodles once I get the hang of how it works!

Healthy Apple Crumble

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Do you ever buy too many apples at the grocery store like me!? I believe in the saying “an apple a day, keeps the doctor away” so I tend to always have one too many apples laying around. When this happens, this is always the first thing I love to bake because its so easy and delicious! If you love apple pie (like me) this is the perfect alternative for a healthy version of course 🙂 You can even enjoy this for breakfast like me and my fiance did!

Yield: 6

Ingredients:
6 small apples; sliced
1 tsp fresh lemon juice
1/2 cup honey
3 Tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup raisins
For the crumble:
1 cup oats
1/2 cup cinnamon graham crackers; crushed
1/4 cup whole wheat flour
1 tsp cinnamon
1/2 cup cold butter; cubed
1/2 cup honey
1/4 cup brown sugar
1/2 tsp salt

Steps:
1. Preheat oven to 375 degrees F. In a mixing bowl add sliced apples, lemon juice, honey, brown sugar, cinnamon, vanilla, and raisins. Mix until apples are coated evenly.

2. Pour apple slices in a pie dish and set aside. Using the same mixing bowl combine all ingredients for the crumble topping! (this part is easy!)..Mix with a fork until it has a crumby consistency. Pour on top of apples and let bake for 30-35 minutes or until golden brown.
*The is best if served with vanilla ice cream..or vanilla frozen yogurt if you are trying to be extra healthy 🙂

Apple Cinnamon Detox Water

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I’m excited to finally post the very first drink on my blog! I am one of those people who probably doesn’t drink enough water throughout the day so I discovered a way to spark up my water to make it more refreshing..I have been making over night detox waters in little mason jars and sip on it through out the day–it is so refreshing and almost irresistible to not drink it all! It is a great way to stay hydrated all through out the day! Stay tuned for more of my detox water flavors! 🙂

This is all you need:
Water
1 cinnamon stick goes a long way so I can use one stick for 3 days
1 apple; chopped or sliced (whichever your prefer)

In a mason jar, add 1 cinnamon stick, apple slices, and fill with water. Place in refrigerator over night and it will be ready the next morning! It is  perfect to bring to work and all you have to do is add water throughout the day! Easy, simple, delicious, and a refreshing way to make sure you drink plenty of water.

Baked Rock Cod with a Mango Cilantro Salsa

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This delicious meal also makes great fish tacos! The salsa is so refreshing and pairs perfectly with the fish. You can also use other fishes such as salmon or halibut with this salsa.

Yield: 2

Ingredients:
Baked Rock Cod
2 4 ounce pieces of Fresh Rock Cod
2 tsp olive oil
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/2 lemon

Mango Cilantro Salsa
1 mango; cubed
1/2 cup finely chopped cilantro
1/2 red bell pepper; chopped
1/2 avocado; chopped
3 Roma tomatoes; chopped
1 tsp salt
1 small lime
1 tsp pepper

Steps:
1. For the cod, preheat oven to 350 degree F. Drizzle olive oil all over fish. Sprinkle salt, pepper, garlic. Bake for 10 minutes and then squeeze the juice of one lemon on top of fish.Bake for another 5-10 minutes, fish should look a little flakey. Rock cod doesn’t have a lot of fat on it so it will feel a little firmer than other fishes.

2. For the salsa, add all ingredients in a small-medium sized mixing bowl. Squeeze the juice of one lime and refrigerate until fish is done baking.

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Southwestern Bean & Corn Salad

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First off, Happy New Years!  One of my new years resolutions is to eat and be healthy–just like every other year. So of course the first thing I think of is all the “healthy” recipes I will be making!  The holiday season and food seemed like it was never coming to an end so I decided to do a 14 day detox challenge.. BUT that doesn’t mean starving yourself. I am just staying away from all kinds of white breads/starches, processed foods, dairy products, and alcohol. Also, I will be eating extremely “clean”. I will be positing all kinds of healthy, delicious, and satisfying dishes Stay tuned!

Yield: 3

Ingredients:
1 can Kidney beans; rinsed & drained
1/2 can sweet corn; rinsed & drained
1/2 medium red onion; chopped
1/2 cup red bell pepper (about 1/4 of large pepper); chopped
1/4 cup cilantro; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp olive oil
1 tsp basalmic vinegar
1/2 lemon

Steps:
1. Rinse and drain corn and beans. Mix in bowl with bell pepper, cilantro, salt, pepper, garlic powder, olive oil, and vinegar. Mix until combined and then squeeze in 1/2 of lemon.