Chicken marsala with quinoa pilaf

Quinoa is a whole grain from South America.  It has a slightly nutty, bitter taste.  You can get rid of the bitterness by rinsing it in water and draining it before cooking it.  Costco sells bags of quinoa already rinsed.


  • 1 cup quinoa (rinsed well and drained if not prerinsed)
  • 2 cups low-sodium chicken broth
  • 1 tsp butter
  • 1 tsp ground pepper
  • ¼ cup dried cranberries
  • 2 tbsp toasted pine nuts
  • 2 tbsp snipped chives
  • 8 oz fresh or frozen green beans.



  • 1 oz dried gourmet mushrooms
  • 4 boneless skinless chicken thighs
  • Salt and pepper
  • flour
  • 3 tbsp butter
  • ¼ cup marsala
  • 1 tsp cornstarch
  • ½ tsp chicken stock base
  • 1 tsp fresh rosemary leaves


Put mushrooms in a large glass measuring cup.  Cover with 1 cup water and microwave for 2 minutes.  Set aside to soften.

Combine quinoa, broth and butter in a sauce pan and bring to boil.  Cover and lower heat to low.  Cook 15 minutes turn off the heat and set aside.

While quinoa is cooking, season chicken thighs and dust with flour.  Heat up 1 tbsp butter in a non-stick sautee pan, when butter is foaming add chicken thighs and brown well on both sides.  Drain the mushrooms, saving the liquid.  Add chicken base to ½ the liquid and add the liquid to the pan.  Turn heat to low and cover the pan and cook for about 10 minutes, or until chicken is no longer pink inside. Remove chicken to a warm plate and set aside.  Turn heat to high.  Add remaining butter and sauté the mushrooms.  Combine marsala with remaining mushroom liquid, cornstarch and rosemary.  When mushrooms start to brown, add the marsala mixture, stir until a thick sauce develops.

Stir cranberries, pine nuts and chives into the quinoa.

Put thighs on serving plates and cover with mushroom mixture.  Serve with quinoa pilaf and steamed green beans.  Makes 4 servings.

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