Tonight I cooked a “flipped” meal that I found in the January / February 2016 issue of Cooking Light. It was called Mushroom and Chicken Marsala Bowl. The dish was a little twist on the traditional chicken marsala recipe. It added lots more mushrooms and served with quinoa instead of pasta. I prepared it when our good friend Christine came to visit for the weekend.

Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add  1 cup of uncooked quinoa to pan and sauté for 3 minutes or until toasted and fragrant. Add 1 1/4 cups of vegetable broth / stock and bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat and let stand 10 minutes. Stir in 1/4 teaspoon salt.

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil to the pan and swirl to coat. Add 6 ounces of baby spinach and cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.

Melt 1 1/2 teaspoons butter in the pan. Add 1 1/2 teaspoons of olive oil and again swirl to coat. Add 1 pound of quartered mushrooms and cook 8 minutes, turning to brown on all sides. Remove the mushroom mixture from pan.

Add another 1 1/2 teaspoons of olive oil to the pan and again swirl to coat. Add 1 pound of boneless chicken thighs cut up into pieces to the pan and sauté for 4 minutes, browning on all sides. Add 1/2 cup of minced shallots, 1 tablespoon of dry thyme, and 4 thinly sliced garlic cloves. Sauté 1 1/2 minutes. Add 1/2 cup dry Marsala wine and 1/4 cup vegetable stock, scraping the pan to loosen browned bits. Cook for 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add 1 1/2 tablespoons of butter, 1 teaspoon of Dijon mustard, and salt and pepper to taste, stirring constantly until the butter melts. Stir in the mushrooms and spinach to heat them back up. Serve over the quinoa.

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