In Elliott’s opinion, the four weeks of the World Cup have got to be the least productive work days across the whole world. With literally billions tuning in to follow the drama, the games have had a ton of highs, lows, and surprises, including the rare feat of getting Carinn to sit through an entire match. Even though the Azurri are out of the tournament, we’ll use any excuse to cook Italian. Here’s a quick recipe with tons of flavor that won’t take you away from the TV for long. Go USA!!!
1 lb. chicken breast, thinly sliced
1 lb. crimini mushrooms, cleaned and sliced
1/2 yellow onion, chopped
Handful of asparagus, cut into 2″ pieces
2 cups fresh spinach
3/4 cup chicken stock
1/2 cup flour
3-4 tbsp. butter
1/2 cup marsala wine
Measure out 1/2 teaspoon each of paprika, garlic powder, onion powder, salt, and pepper, and mix with 1/4 cup flower. Cover the thinly sliced chicken breast with saran wrap and pound flat with a heavy-bottomed pot. Dredge the chicken pieces in the flour and spice mixture and heat a cast iron skillet on medium-high heat. When the pan is hot, add a tablespoon of butter and another of olive oil. Lightly shake the skillet to combine, then sear the chicken for no more than three minutes per side and remove from heat.
Add another pat of butter to the pan along with another 2 tablespoons of flour and stir until combined. Add the onion and sauté until translucent. Then add the sliced mushrooms and cook until their juices have been released. Add the wine and cook for a couple minutes more. Continue with the chicken stock and asparagus pieces and reduce further for about five minutes. Return the chicken pieces to the pan and cook until the meat is cooked through and the sauce has thickened a bit. Finish with a pat of butter and salt and pepper to taste. Serve over rice and a bed of fresh spinach.