Marsala Glazed Chicken With Spinach And Orzo Recipes

ONE SKILLET CREAMY ARTICHOKE CHICKEN MARSALA AND ORZO

Steps:

• 1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. To the skillet, add 2 tablespoons olive oil and the artichokes. Cook undisturbed for 2 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 2-3 minutes, until fragrant. Add the orzo. Cook another 2 minutes. 4. Pour in the wine and broth. Cook 10-12 minutes until the orzo is al dente, then pour in the cream. Add the chicken and lemon juice to the skillet and simmer for 5 minutes or until warmed through. 5. Serve the chicken and orzo topped with fresh thyme. Eat!

CHICKEN MARSALA FLORENTINE

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
• In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

MARSALA GLAZED CHICKEN WITH SPINACH AND ORZO

Steps:

• Remove visible fat from chicken. Place plastic wrap over chicken and pound to flatten to 1/4-1/2" thick. Add a little salt and pepper to the flour and dip chicken into flour. Coat both sides and shake off the excess. Heat oli in medium-size nonstick skillet over medium-high heat. Brown chicken to minutes on each side. Add Marsala to pan and continue to cook 2-3 minutes. A meat thermometer should read 165 degrees. Remove chicken to individul 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. Directions for Orzo dish: Place a large pot of water on to boil for the orzo. Add orzo to boiling wer and boil 9-10 minutes. Drain and toss with 2 tsp olive oil. Add salt and pepper to taste. Meanwhile, place spinach in a microwave-safe bowl and microwave on high for 3 minutes. Drain. Heat 2 remaining tsp 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. Removefrom the heat and add the strained orzo. Mix well. Important to get as much of the water out of the spinach as possible so that it doesn't dilute the flavor of the dish. Also, Heidi would just as soon have less spinach, although she really liked the overall dish.