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30-Minute Chicken Marsala

Nope, it’s not your typical chicken marsala. It involved no chopping, no dicing. I make this when I have absolutely no time. You just need one large skillet.

If you have a rice cooker, start the rice before you start cooking. Dinner in 30 minutes!

Ingredients - serves 2
4 chicken thighs (skin on/skin off. Your chioce. I like skin off.)
1 TBSP light oil
1 TBSP unsalted butter
1 TSP garlic salt (or garlic powder and salt to taste)
1 TSP marsala powder
1/2 TSP chilli powder
1 TBSP flour (any kind you have)
2 CUPS frozen mixed vegetables (I used Asian mix)

Instructions
Heat oil and butter on medium heat. Cover chicken with the spice mix, and stir fry. 15 minutes. Life chicken from pan, add flour, stir. Add frozen vegetables. Cook for 10 minutes, stirring occasionally.

Last 5 minutes, return chicken to pan, let heat for 5 minutes. That’s IT! Tastes divine spooned over rice. You can double the portions for company (it really does taste good enough and looks pretty good, depend on the veggie you use), and it freezes ok. But since it only takes 30 minutes to cook, why bother?

This entry was posted on Wednesday, March 22nd, 2006 at 10:04 am and is filed under Sally's Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

7 Responses to “30-Minute Chicken Marsala”

  1. Nini Says:
    March 22nd, 2006 at 5:03 pm

    I have a question about this recipe, where do you get marsala powder?

  2. Ginny Says:
    March 23rd, 2006 at 11:08 am

    I was going to say….what is marsala powder? Oh, and Chicken marsala is one of my most favorite meals. It really depends on where you get it though.

  3. Sally Says:
    March 23rd, 2006 at 1:42 pm

    Usually it’s called “Garam Marsala Powder” and I just happened to find it at the local grocery chain (No Frills). It’s really just a mixture of coriander, cloves, cardamom, pepper, cinnamon, and cumin. I know. Cinnamon in my chicken.

    It’s cheaper than getting a bottle of Marsala wine, but if you can’t find the spice, the wine is actually better.

  4. - rohan - Says:
    March 23rd, 2006 at 7:34 pm

    hmmmm………
    i hope u wont mind…..
    but ur spelling is wrong…
    its M-A-S-A-L-A…..
    not marsala,
    u make it sound like its
    an italian dish..LoL…

  5. Thanis Says:
    March 24th, 2006 at 6:59 pm

    Garam means salt in Malay language. So Garam Masala is like Masala Salt. For the flour, I think its better to use corn flour or arrowroot flour for the thickening.

    When I was in Aus, I love to explore Indian grocery stores for all the spices and mixes they have - you can buy almost any paste for most indian dishes.

  6. Sally Says:
    March 27th, 2006 at 10:21 am

    heh…oops.

    I have both Marsala wine and masala powder in the kitchen, so ya, sometimes I do mix them up.

    I find the powder is more of an accent than anything - the major attraction here, is really BUTTER.

  7. Thanis Says:
    April 8th, 2006 at 1:51 am

    Butter chicken …. hmmmmm

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