Chicken Marsala Stew

Soooo hot.

I cannot keep up with Mother Nature.  She's being incredibly inconsiderate with her rapid mind-changing and her explosive temper.  Last night, I heard the loudest and longest clap of thunder I've ever heard.  Long, in the sense that it startled me when it woke me up, and then annoyed me when it didn't relent and let me go back to sleep.

Today, I planned a long day of strenuous housework, starting with some stone-laying in my backyard to make a big patio.  However, I woke up to hot, humid, raining and sunny... all at the same time.  Nothing about that kind of weather makes me want to go outside, let alone work outside.

Therefore, I'm basically sitting in the house, trying to figure out how I could get a workout in that feels like I accomplished something, plus I need to get some housework done, plus I need to make some dinner.

I love this Chicken Marsala Stew because it tastes like I spent a whole mess of time trying to put something delicious together, when really I didn't spend a whole lot of time on it at all.  I love the flavor and the way it tastes like something you could find in a restaurant.

If I ever have the motivation to get up and be productive in this weather, I know I'll have a quick, easy, yummy meal to come back inside to!

Chicken Marsala Stew

 

2 tablespoons olive oil
1 large white onion, finely diced
2 cups sliced mushrooms
2 tbsp minced garlic
1 lb. chicken breasts, chopped into 1" cubes

3 tablespoons flour

1/2 cup Marsala
1 1/2 cups reduced-sodium chicken broth
1/2 tbsp dried parsley
1 tsp dried basil
Salt & Pepper to taste

 

In a large saute pan, cook onions and mushrooms in olive oil for 3-5 minutes, or until onions are translucent.

 

Add chicken and cook for 5-7 minutes, or until fully cooked.  You may want to add a little additional olive oil to the pan before adding the chicken.

 

Sprinkle flour over the chicken.  Pour marsala and chicken broth into pan and stir in with the flour.  Bring to a boil, then reduce to simmer.  Let sauce simmer and thicken for 10-15 minutes. 

 

Season with parsley, basil, salt and pepper.