Marsala, spinach add flavor to chicken dish
Marsala is a fortified white wine named after the town in Sicily where it is made. It does not deteriorate after opening and adds a lot of flavor to food. This recipe calls for a medium or sweet Marsala: however, if you have dry Marsala on hand, use it.
Fresh, washed-ready-to eat spinach is used in the side dish. Frozen whole-leaf spinach can also be used. If using frozen spinach, cook it without adding water, letting all of the moisture evaporate from the pan
The secret to the flavor in this dish is to be sure to drain the spinach once it is cooked. Otherwise, the spinach juice will dilute the flavor or the sauce.
Orzo is a small rice-shaped pasta available in most markets. Any small pasta can be substituted.
Helpful Hints:
• Sherry can be substituted for Marsala.
• Minced garlic can be found in the produce section of the market.
• Use the same skillet for the chicken and orzo dish.
Countdown:
• Place water for pasta on to boil.
• Make chicken.
• Boil orzo.
• Make spinach and complete the dish.
Fred Tasker's wine suggestions: The Marsala wine used in this recipe will give the chicken a tinge of sweetness; I'd try a nice, lush California chardonnay with it.
Shopping List:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 2 6-ounce boneless, skinless chicken breasts, 1 bottle medium or sweet Marsala wine, 1,10-ounce package fresh, washed, ready-to-eat spinach, 1 small package raisins and 1 small package orzo
Staples: Olive oil, flour, minced garlic, salt and black peppercorns
Marsala-Glazed Chicken
2 6-oz. boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 Tbsp. flour
2 tsp. olive oil
3/4 cup medium or sweet Marsala wine
Remove visible fat from chicken. Place plastic wrap over chicken and pound to flatten with a meat bat or the palm of your hand to 1/4-1/2 inch thick. Add a little salt and pepper to the flour and dip chicken into flour. Coat both sides and shake off excess. Heat oil in medium-size nonstick skillet over medium-high heat. Brown chicken 2 minutes on each side. Add Marsala to pan and continue to cook 2 to 3 minutes. A meat thermometer should read 165 degrees. Remove chicken to individual plates and sprinkle with salt and pepper to taste. Continue to simmer the sauce about 1 minute to slightly reduce it. Spoon sauce over the chicken and cover with foil to keep warm while you make the spinach and orzo. Makes 2 servings.
Per serving: 407 calories (20 percent from fat), 9.0 g fat (1.6 g saturated, 4.5 g monounsaturated), 126 mg cholesterol, 39.3 g protein, 16.3 g carbohydrates, 0.2 g fiber, 87 mg sodium.
Side dish: Roman Spinach with Orzo
1/2 cup orzo
4 tsp. olive oil (divided use)
10 oz. fresh washed, ready-to-eat spinach
2 tsp. minced garlic
2 Tbsp. raisins
Salt and freshly ground black pepper
Place a large pot of water on to boil for the orzo. Add orzo to boiling water and boil 9 to 10 minutes. Drain and toss with 2 teaspoons olive oil. Add salt and pepper to taste.
Meanwhile, place spinach in a microwave-safe bowl and microwave on high 3 minutes. Drain. Heat 2 remaining teaspoons olive oil in the same skillet used for the chicken. Add garlic and raisins. Stir for about 30 seconds. Add the spinach to the skillet and mix into garlic and raisins breaking up the spinach with the side of a spoon. Remove from the heat and add the strained orzo. Mix well. Makes 2 servings.
Per serving: 201 calories (44 percent from fat), 9.9 g fat (1.4 g saturated, 6.6 g monounsaturated), no cholesterol, 6.6 g protein, 25.0 g carbohydrates, 4.3 g fiber, 118 mg sodium.
