That's why I decided to - with the help of a somewhat willing Chef Hubs - to make a master list of what I have stockpiled and build this week's meals around them.
Truth be told - I came to this idea when I noticed I had two bottles of marsala wine sitting around. This obviously means I needed to include chicken marsala on my list. I searched through my chicken recipe binder, pulled a Clean Eating marsala recipe, and was well on my way to recipe blissdom.
Except for the fact that upon further inspection before starting tonight's meal I realized that this recipe in fact doesn't call for even a smidgen of marsala wine. Um. Oh. Hm. I guess Operation "Waste Not" was not a success.
Side note: For the millions of readers out there wondering, I DID NOT save any money on my grocery bill, and in fact spent $20 more than usual. WTF?
Source: Clean Eating, October 2011
- 1/4 c. flour (used 1/2 c.)
- 1 tsp dried oregano (used 2 tsp)
- Two 5oz boneless, skinless chicken breasts, pounded thin (used a pound of thin-sliced, which is why I increased the flour and oregano)
- 1 tbsp olive oil
- 4 c. chopped mushrooms
- 2 c. 100 percent apple juice
- 2 tbsp chopped parsley
- In a small bowl, combine flour, oregano and pepper. Spread on a plate, dredge chicken through mixture to coat and set aside.
- In a large skillet, heat oil on med. Add mushrooms and saute until soft, about 5 mins. Remove from skillet and set aside on a plate.
- Add chicken to skillet and brown on med heat about 5 mins per side. Remove chicken and transfer to a plate. Add 1/4 c. apple juice and deglaze skillet by scraping any browned bits from the bottom. Increase heat to med-high and add parsley and remaining 1-3/4 c. apple juice. Cook until juice is reduced by half, about 20 mins.
- Return chicken and mushrooms to skillet and cook for 5 more mins, until heated through.
Honestly, I was more than a little annoyed that Operation Waste Not was not incorporating the marsala, and I actually kind of searched through my chicken binder for another recipe. I then decided this was stupid and stuck with the original recipe. Sometimes I get too anal for my own good, peeps.
Anyway, I'm glad I did. Despite the kid giving it a "mediocre" (didn't like the sauce) both the hubs and I liked this a lot, and it did taste marsala-y. It was also a snap to pull together. One note: The serving supposedly includes mushrooms AND sauce, but - at least the way I cooked it - it was one in the same.