Our good friend @thesaltycooker continues her flavorful culinary creations with this delicious chicken marsala featuring Friday Fennel by Outside Table. We've made it a number of times at our house and its a must!
1lb chicken breasts, can be bone in or out/skinless or with skin (pick your favorite!)
8oz sliced mushrooms
1lb asparagus, trimmed
2 tsp Friday Fennel by Outside Table
2 tsp Kosher Salt
2 tbsp olive oil
2 cups chicken stock
1 tbsp garlic, minced
1/2 cup marsala wine
2 tsp cornstarch with 1/4 cup of water mixed
This is a serving for two people. If you are cooking for more, simply double or triple the recipe.
- Preheat the oven to 400 degrees. Season the chicken with 1 tsp of kosher salt and 1 tsp of Friday Fennel.
- Place an oven safe skillet over medium heat and add 1 tbsp of olive oil. Sear each side of the chicken until golden brown and then place in the oven to finish cooking. Remove when temp reaches 165 degrees.
- In a separate skillet, add 1 tbsp of olive oil and place over medium/low heat. Add the mushrooms and asparagus. Cook for a couple minutes or until the mushrooms have a little color.
- Next add the garlic, wine, chicken stock and the other tsp of Friday Fennel. Cook for about five minutes and then add the cornstarch/water mixture. Once thickened, dinner is ready!
This meal meal pairs well with mashed potatoes, cooked pasta, green beans, quinoa, rice and freekeh. Enjoy!