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Quick Chicken Marsala and Rapini

Easy Chicken Marsala

Quick Chicken Marsala

Are you as anxious as I am to get outside and “dig in the dirt”? It’s all about the experience, getting outside to enjoy Mother Nature. I really don’t think it matters whether you have 40 acres and a plow, a big vegetable garden, a tabletop garden, or simply a few flowers, herbs or other edibles sitting outside the door or in window boxes. My mom used to say you can garden in a teacup, and she did. Cracked cups or other small vessels are perfect starter pots, and with natural drainage!

Physically it may be tiring, but oh my gosh, the benefits! I can tell you for sure that after rototilling the garden, I feel pretty darn good. Seeing the earth turn over under the tiller blades makes me smile.

The down side is that I want to include even more plants, and I sometimes go overboard with what we can handle. But this year I do want to include rapini, or broccoli raab as it’s sometimes called.

I served rapini along with brown rice as sides to chicken Marsala and now I’m addicted to the somewhat spicy, yet broccoli like flavor of this veggie. Here’s how I fixed it. Let me know if you cook it differently.

Simple cooked rapini/broccoli raab

The buds on the top look and taste a bit like broccoli, but rapini belongs to the turnip family. That’s where the spicy “bite”/bitterness comes in. It’s loaded with vitamins and cancer-fighting compounds.


1 bunch rapini

Salted water

Trim off the tougher stems at the bottom.

Bring a pan of salted water to a boil. Add rapini and cook until crisp tender and bright green.
Serve with a drizzle of olive oil.



Quick chicken Marsala

This was yummy. Next time I make it, I’m going to add a bit of minced garlic or shallots to the skillet when I cook the mushrooms. Go to taste on the thyme, etc. Make it your own creation!


Olive oil

4 (4-oz.) skinless, boneless chicken breast cutlets or breasts, pounded out

Seasoning or regular salt and pepper to taste

8 oz. Cremini or button mushrooms, sliced

4 thyme sprigs – or 1/2 teaspoon dried thyme leaves

1 tablespoon flour

2/3 cup chicken broth

2/3 cup Marsala wine

3-4 tablespoons butter


Film a large skillet with oil over medium high heat. Season chicken. Add to pan and cook until done, about 3-4 minutes per side. Remove chicken from pan (don’t wipe out pan).

Add a little more oil to pan. Add mushrooms and thyme. Cook, stirring a bit, until mushrooms are golden brown, 5 minutes or so.

Sprinkle flour over mixture and cook, stirring, for a minute. It may  look lumpy, but that’s OK.

Add broth and wine and bring to a boil, stirring as you go. Cook until slightly thickened, 2 to 3 minutes. Turn off heat. Stir in butter, and more seasonings if needed. Add chicken to pan, turn to coat. Discard thyme sprigs if using.

Tip: What is Marsala wine?

It’s produced in Marsala, Sicily. It can be dry or sweet. I use sweet Marsala. It has a distinctive flavor and reminds me of Port, Sherry or Madeira. All nice dessert sipping wines, as well. Marsala can be an ingredient in Tiramisu. (Let me know if you want the recipe).





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