Grilled chicken marsala
Grill
Chicken marsala is such an easy "date night at home" dinner. Comforting food, good flavor, and very filling. It always makes the husband happy. I try to plan menus for the week, and every time I put my grilled chicken marsala on the calendar, I get an "oooooh ahhhhh that sounds good!!" from the hubby. I make this for dinner and have it for leftovers for lunch the next day, since it reheats really well. Traditionally, you usually flour and lightly pan fry the chicken, but I like it grilled. Grilling the chicken gives it a fresher taste and I like the bit of crunch from the edges getting grilled. Grilling is also not nearly as messy as a flour dredge; I like not having piles of dishes with chicken-goopy flour mess all over the kitchen. I do salt and pepper the chicken before grilling. I try to use baby bella / crimini mushrooms. I love getting them from the farmers market, but usually can find them in bulk at the grocery store. Regular white / button mushrooms work fine, too. I don't ever use pre-sliced mushrooms; they just don't taste the same. Also, for most all of my recipes, I push them through a calorie counter to get an approximate idea on how good/bad my recipes are. I know to some people this is really important, so I will include this information. One serving is about 360 calories, 10g fat, 125mg cholesterol, 475mg sodium, 14g carbs, 4g sugars, 40g protein
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