Friday, October 8, 2010

Chicken ala Wendy

Another simple chicken dish is what everyone needs, right? Normally I like to use boneless chicken thighs or breasts that are organic, cage-free and the list goes on. I'm not out to save the world but I do care what my family eats these days. Several months ago I rented a movie called, Food, Inc. Very eye opening to say the least. Since then I have a hard time in the meat section of the grocery store. I usually whiz right past it. But, I don't want my hubby to suffer for my aversion to most meat so I buy the local, if possible, grass fed , organic types of meat. Just watch the movie and you will understand!

With that said, I created this recipe because it's simple and tasty. I didn't have any boneless chicken handy so I changed it a little but I would prefer to go with the boneless. (It lessens the cooking time.)

5-6 boneless thighs

2 T olive oil

1/2 c flour

1/2 tsp paprika

1 tsp garlic powder

1/4 c Marsala (optional)

asparagus spears (8) cut on the diagonal into 1-2 inch pieces

1/2 c chicken broth

1/4 - 1/2 c onion, cut up

handful of Parmesan cheese


Mix flour, garlic powder and paprika in a shallow plate. Dredge the damp chicken pieces into this mixture giving them a light coating. Place oil into a large skillet (with lid) and start to brown the chicken. Turn once and add the Marsala after browning on both sides. Cook for a few minutes, add the onions and asparagus and then the broth. If you don't want to use Marsala you can use more broth or white wine. Cover and cook on medium until chicken is done. Sprinkle on the cheese, cover until it melts.

1 comment:

  1. Marsala wine is ultimate. I love it in cooking. I am sure these thighs had this sweet and tangy flavor Marsala leaves when it is cooked.