Nearly every cuisine has one or two “flagship” chicken recipes: southern fried chicken, Indian and Pakistani chicken tandoori, and French coq au vin are just a few of the ways to prepare this tender meat. Chicken is a staple of our diets because it’s a flexible ingredient that can be as delicious as the most exotic restaurant dinner with a few simple ingredients.
In addition, chicken is healthier and more economical than red meats. The popularity of low-carb, high-protein diets in America, such as Paleo, allowed chicken — white meat in particular — to skyrocket in popularity in recent years. But chicken recipes have a long history, dating back at least to 500 BC. In fact, the ancient Egyptians were so fond of chicken, they developed artificial egg incubators to boost production.
While Americans seek white meat for its mild flavor and nutritional properties, it’s interesting to note that the breast, the most popular cut of chicken in America, is the least-sought-after part internationally.
With so many ways to prepare chicken, it might be hard to escape the routine dinner of grilled chicken breast and steamed veggies. However, it’s easier than you think. Chicken Marsala is a classic Italian-American dish that might seem intimidating at first, but Rick, one of Nufoodi’s founders, has a surprisingly simple recipe.
According to The Joy of Cooking, chicken Marsala, along with other favorites like chicken piccata, originate from scaloppine, a family of Italian dishes that all include thinly sliced meat dredged (coated) in flour, sauteed, and served with a thin sauce, usually over pasta.
Tastes like chicken!
“Tastes like chicken,” is colloquial we sometimes use to convince picky eaters to step outside their comfort zone; we lean on the idea chicken dishes are mild, inoffensive, and — let’s face it — sometimes bland. Bland doesn’t have to be the way, though. You can easily make a very flavorful dinner of chicken Marsala at home, especially if you have a sous-chef to assist you!
Try Rick’s Chicken Marsala for a simple yet delicious weeknight dinner (printable recipe)
- Your choice of pasta (we suggest linguine)
- 4 skinless, boneless chicken breasts, halved and pounded to ¼ inch thickness
- ½ cup cornstarch
- ½ teaspoon salt
- ⅓ teaspoon black pepper
- ¼ cup almond flour (you can substitute wheat flour)
- ½ teaspoon dried parsley (or 1 tablespoon of chopped fresh parsley)
- ¼ teaspoon dried thyme (or 1 teaspoon of fresh thyme)
- 4 tablespoons ghee (clarified butter)
- 4 tablespoons olive oil
- 1 cup sliced Cremini mushrooms
- ½ cup Marsala wine
- ¼ cup white wine
- 2 cloves minced garlic (optional)
- ½ cup chopped shallots (optional)
- Coat the chicken breasts in cornstarch and return to your fridge while you prepare the remaining ingredients. *The USDA tells us that bacteria grows on chicken meat when it is kept between 40 and 140 degrees Fahrenheit, so always place cutlets in the fridge instead of letting them sit on the counter for extended periods of time. This goes for defrosting frozen chicken, too!
- Prepare your favorite pasta (we like classic linguini or extra-wide noodles for this dish) by boiling dried noodles in lightly salted water until al dente (cooked, but still firm when bitten). Do not overcook your pasta. Drain the pasta and set it aside.
- In a shallow bowl, combine the almond flour, salt, pepper, parsley, and thyme. Dredge the cornstarch-coated chicken breasts in the flour and spice mixture. In a large skillet (we recommend a well-seasoned cast iron), melt the ghee over medium heat.
- Place the chicken cutlets in the pan and cook until browned on one side. Turn the cutlets over and add the shallots, garlic, mushrooms, Marsala and white wine, and cover the skillet with a lid. Reduce heat to medium-low and simmer the for 10 minutes, until the chicken is no longer pink, and juices run clear when you press down on the cutlet. Per the USDA, chicken should be cooked to an internal temperature of 165 degrees Fahrenheit (if you can’t eyeball this, don’t worry! A meat thermometer is a great addition to any home cook’s arsenal).
- Place the pasta on a plate or in a bowl and set some chicken on top with tongs. Ladle the sauce from the skillet over the cutlets and pasta. Garnish with fresh herbs for some extra color. Serve steaming to friends and family!
Or Try Frank’s Simple Slow Cooked Chicken (day 1) (printable recipe)
- 6 chicken thighs (skin on)
- 2 bell peppers (one red, one yellow), julienned
- 3 large onions, sliced thick
- 4-5 cloves of garlic, crushed
- 28 oz. can diced tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Combine all ingredients into slow cooker
- Turn it on LOW for 8-10 hours, go to work and return to a completed dinner
Frank’s Chicken Chili (if there are leftovers – day 2)
- Add 14 oz. can of black beans to leftovers
- Add ½-1 teaspoon chili powder
- Warm and serve
Share a photo of your chicken creations on Twitter or Instagram with the hashtag #FindtheYum, and let us know what other chicken goodies are in your recipe box in the comments below.