Easy Chicken Marsala Recipe with Roasted Squash

If you are looking for a delicious meal in under and hour then this Easy Chicken Marsala Recipe with Roasted Squash is for you.  Up until the last few  years I was all about Spring and summer produce, but I have just become so fond of winter vegetables.  I mean squashes are just so dang good and easy to prepare.  For the acorn squash all I did was quarter it, cut out the seeds and basted on some melted butter, brown sugar, fresh sage, salt and pepper and baked it in the oven.  Seriously how easy is that?  For the spaghetti squash I cut it in half, scooped out the seeds and placed them cut side down onto a sheet pan with a little water and cooked it for 45 minutes.  Once it was done I used a fork to scoop out all of that goodness, which in return will resemble spaghetti noodles.  Toss it around in some butter, fresh sill, salt and pepper and you’ve got one tasty dish!

For the easy chicken marsala I literally used a rotisserie chicken and made the marsala sauce separate.  Now obviously you can do this traditionally by coating the chicken in seasoned flour and sautéing them in a hot pan with oil until cooked throughout and then make your sauce in that pan.  If you want to do it this way, just roast up some shallots, garlic and mushrooms in a hot saute pan, deglaze with marsala wine and add in your demi for an incredibly easy chicken marsala recipe.  Yup, it can be just that easy if you want it to!  If you want another really easy chicken recipe then check out this Roasted Chicken with Honey Butter and Spring Vegetables!

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Easy Chicken Marsala Recipe with Roasted Squash
Be sure to try this Easy Chicken Marsala Recipe with Roasted Squash that is sure to be a family favorite.
For the Acorn Squash:
  • 2 acorn squashes cut into quarters and seeds removed
  • 4 ounces of melted unsalted butter
  • ½ cup of brown sugar
  • 4 tablespoons of chopped fresh sage
  • Kosher salt and fresh cracked pepper to taste
For the Spaghetti Squash:
  • 2 spaghetti squash cut in half and seeds removed
  • 2 cups of water
  • ¼ cup of chopped fresh dill
  • 2 ounces of unsalted butter
  • Kosher salt and fresh cracked pepper to taste
For the Chicken Marsala:
  • 1 carved rotisserie chicken
  • 2 finely minced cloves of garlic
  • 3 tablespoons of olive oil
  • 2 cups of sliced portobello mushrooms, gills removed
  • 2 cups of sliced domestic mushrooms
  • ¾ cups of Marsala wine
  • 1½ cups of beef stock
  • 3 tablespoons of chopped fresh thyme
  • 1 ounce of unsalted butter
  • Kosher salt and fresh cracked pepper to taste
  1. Acorn Squash: Place the quartered acorn squash skin side down on a sheet pan lined with parchment paper. In a bowl mix together melted butter, brown sugar and sage and using a spoon pour some of that mixture onto each acorn squash evenly. Season all of the acorn squashes with salt and pepper and back at 400° for 20 to 30 minutes.
  2. Spaghetti Squash: Place the squashes skin side up into a pan with water and bake at 400° for 20 to 30 minutes or until soft. Once cooked, using a fork scrape out the inside of the squash until it is completely hollow and all of the flesh is removed. Use a towel to hold the squash because it will be very hot. Once everything is removed, toss it in butter, dill, salt and pepper.
  3. Marsala: In a large hot saute pan with olive oil, caramelize garlic and then add in mushrooms to caramelize. Once everything is brown, add in Marsala wine and cook until all of the wine is absorbed. Add in beef stock and cook until half the amount of liquid is absorbed. Finish the sauce with thyme, butter, salt and pepper.
  4. To Plate: Lay down the carved rotisserie chicken and pour the mushroom Marsala sauce all over it. Serve along side spaghetti squash and quartered acorn squashes.

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