Tuesday, October 20, 2009

Marsala Chicken Bake and Butternut Squash

Marsala Chicken Bake

1 Rotisserie Chicken, shredded (white meat)
1 package sliced mushrooms
1-2 cups brown rice
Olive Oil
1/2 cup Marsala wine
1 tablespoon Flour
1/2 container Heavy Cream
Salt, pepper and parsley
2 cups water
Parmesan cheese
1 Butternut Squash, cored, seeded and diced
2 tablespoons butter
1/2 cup brown sugar

Preheat oven to 350. Coat 9 x 13 pan with Pam. Cover bottom of pan with brown rice. Top with chicken.
Saute mushrooms in olive oil over medium high heat. Once softened add flour, Marsala wine and cream. Stir until thickened. Add water and seasoning.
Pour gravy over chicken and rice. Cover with foil and bake for 25 minutes. Remove foil and top with Parmesan cheese. Bake uncovered another 5 minutes.

Steam squash in steamer bag (Glad Simply Cooking) for recommended time. Place softened squash in bowl. Add butter and brown sugar. Mash until creamy.

Chad's rating: 8.5/10
Amy's rating: 8.5/10 - The butternut squash was a 10 for me.

Recipe was adapted from Rachel Ray's magazine (a few issues back). The recipe did not give exact measurements, so I just "eyeballed" it. I would use less Marsala wine next time.

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