Mushroom And Chicken Marsala Bowls Recipe

Name: Mushroom And Chicken Marsala Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons butter, divided; 1 cup uncooked quinoa, rinsed and drained; 1 1/2 cups unsalted chicken stock, divided; 3/4 teaspoon kosher salt, divided; 1 1/2 tablespoons canola oil, divided; 1 (6-ounce) package fresh baby spinach; 1 pound mushrooms, quartered; 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces; 1/4 cup minced shallots; 1 1/2 tablespoons chopped fresh thyme; 4 garlic cloves, thinly sliced; 1/2 cup dry Marsala wine; 1 teaspoon Dijon mustard; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 1/2 tablespoons butter, divided
1 cup uncooked quinoa, rinsed and drained
1 1/2 cups unsalted chicken stock, divided
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons canola oil, divided
1 (6-ounce) package fresh baby spinach
1 pound mushrooms, quartered
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 cup minced shallots
1 1/2 tablespoons chopped fresh thyme
4 garlic cloves, thinly sliced
1/2 cup dry Marsala wine
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

1
Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; saute 3 minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt.
2
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.
3
Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.
4
Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; saute 4 minutes, browning on all sides. Add shallots, thyme, and garlic; saute 1 1/2 minutes. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 tablespoons butter, divided, 1 cup uncooked quinoa, rinsed and drained, 1 1/2 cups unsalted chicken stock, divided, 3/4 teaspoon kosher salt, divided, and more.

Yes, Mushroom And Chicken Marsala Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Chicken Marsala Bowls

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