Right now, I'm eating kale with dinner at least three times a week. I only know how to prepare it one way (baked in the oven with a bit of olive oil), and I get a tad bit defensive of my kale consumption when the boys giggle and point. Oh - and I kind of almost got into a wee bit of a fight with a grocery store cashier last week whilst buying yet another bag of said kale.
Gah. I guess there are worse things to be obsessed with, right?
Tonight, kale was the star of the show. That's because while dinner was OK, it wasn't nearly as tasty or as satisfying as the kale. MY kale.
Golden Chicken with Marsala Mushrooms
Source: Good Housekeeping Best Chicken Dishes, 1999
- 1 tbsp olive or vegetable oil (used olive)
- 4 large boneless chicken breast halves (recipe calls for 2 lbs, I used 1 lbs of thin-sliced)
- salt/pepper (skip)
- 1 lbs mushrooms
- 1/4 c. dry Marsala wine
- In a nonstick skillet, heat oil over med-high heat until very hot. Add chicken and cook until golden brown, approx. 5 minutes on each side. Transfer to a plate and keep warm.
- Add mushrooms to skillet and cook until mushrooms are golden brown and all liquid evaporated, stirring frequently. Add Marsala wine to 'shrooms, stirring to loosen any brown bits from bottom of the skillet. Return chicken to mushroom mixture and heat through.
Per serving: 390 cals; 40g protein; 6g carbs; 21g fat (5g sat); 116mg chol; 410mg sodium
The kale was amaze! Haha. Pros about this dish? So fast and easy to prepare. No chopping, barely any measuring. Lots of mushroom goodness. Cons about this dish? The kid said it best: "It could have used some sauce." Note: I served this with plain, whole wheat pasta. The mushrooms tasted very Marsala-y, but otherwise the chicken was bland.
|The star of the show is taking a back seat|