Chicken Faux-sala


Hi there!

How are you?

Life has gotten insanely busy as I have passed the “Three Weeks Until Graduation” mark this weekend. And when life gets busy, all I want to eat is comfort food.

Nothing says comfort food like Chicken Marsala.

Or Chicken Faux-sala…

It’s faux-sala because this chicken dish actually doesn’t have any marsala wine in it! We had mushrooms and chicken but didn’t have any of the deliciously sweet fortified wine… so we decided to substitute it with some good red wine spiked with simple syrup. It’s not exactly like the original dish but it tastes pretty awesome.

This dish starts with a flour mixture.


Flour, paprika, garlic powder, dried oregano, cayenne, salt, and pepper. It seems like a lot of ingredients, but this really is the only seasoning this dish has.


Dredge six boneless, skinless chicken breast halves (that have been pounded thin) in the flour mixture.

And pop them into a pan that has been heating over medium-high heat with some olive oil and butter in it.


Cook the chicken for 3 minutes per side.


Or until golden brown. Pull the chicken out of the pan and set aside.

NOTE: the chicken is just brown on the outside AKA IT IS NOT FULLY COOKED.

In the same skillet, add a little more olive oil and toss in the sliced mushrooms.


Cook them until they are golden brown and delicious. We used cremini mushrooms here but the plain ole button mushrooms work too!

When the mushrooms are brown and yummy, pour in the red wine, simple syrup, and chicken broth.


Let the mixture come to a boil and reduce to thicken slightly – about 3 minutes. Stir the sauce occasionally too, making sure to scrape up the yummy brown bits from the bottom of the pan.

When the mushroom sauce has reduced, place the chicken breasts back into the pan.


Cook the chicken for 3-4 minutes per side or until it is completely cooked in the middle.


Before serving, drizzle in some balsamic vinegar (for flavor) and a corn starch slurry (to thicken the sauce). Then taste everything and add additional salt and pepper if needed.

Then serve it up!


We served ours over some brown rice but you can go traditional and serve it up over noodles. Whatever you choose, it’ll be divine (and oh so comforting!).

Enjoy, kiddos!

Your insanely busy, Italian comfort food lovin’ friend,


Chicken Faux-sala

  • Servings: six people
  • Difficulty: easy
  • Print


6 boneless, skinless chicken breast halves, pounded thin

½ cup all-purpose flour

½ teaspoon paprika

½ teaspoon garlic powder

1 teaspoon dried oregano

¼ teaspoon cayenne powder

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

3 cups sliced mushrooms, button or cremini works great!

¾ cup dry red wine

1 tablespoon simple syrup

1 cup low sodium chicken stock

1 tablespoon balsamic vinegar

Salt and pepper to taste

Corn starch slurry – 1 teaspoon corn starch mixed with 1 tablespoon water



  1. In a plate, combine flour, paprika, garlic powder, cayenne pepper, oregano, salt, and pepper – stir to combine. Lightly dredge the chicken halves in the flour mixture and shake to remove any excess flour.
  2. In a large skillet, heat one tablespoon olive oil and butter over medium-high heat until very hot. Place the chicken halves in the skillet and cook until golden brown on each side – about 3 minutes per side. Remove chicken breasts from the skillet and set aside.
  3. Add in the remaining olive oil and add in the mushrooms. Cook until the mushrooms become golden brown and release their liquid.
  4. Pour in the wine, simple syrup, and chicken broth and bring the mixture to a boil. Cook for 3-4 minutes until the sauce reduces and thickens slightly.
  5. Place the chicken breasts back into the sauce and cook until they are cooked through, approximately 3-4 minutes per side.
  6. Add in the balsamic vinegar, any additional salt and pepper, and the cornstarch slurry. Cook until the sauce thickens. Serve immediately!



Chicken and Broccoli Stir-Fry


Confession #1: This isn’t my recipe. It’s a photo step-by-step of a recipe that Clinton Kelly did on The Chew. We (AKA my mother and myself) made some minor tweaks, but kept the recipe basically the same. You can find the full recipe here!


Confession #2: I am taking a big step and trying to use my camera in the “Manual” mode, which makes me slightly unsure of myself (but the pictures look better?).


This recipe starts with the veggie portion of the dish.


Finely slice up some red bell pepper and some scallions (or green onions… whatever you like to call them!). I know that I call this Chicken and Broccoli Stir-Fry, but the peppers add not only a little bit of color, but a nice sweetness and some good nutrition!

Then grab yourself some broccoli florets.


Or, as they are technically called, the trees.

Add the peppers to the broccoli and steam them until they are just starting to become tender.


While the veggies are steaming, combine a mixture cornstarch, salt, and pepper.


And dredge the slices of chicken breast in it. When they are all coated, let them hang out while the oil heats.


When the pan is sufficiently heated, toss in the chicken. This is approximately two large chicken breasts cut into slices, which is pretty much almost overcrowded in this pan.


But not to worry! This is a stir-fry.


So grab your tongs and stir the chicken around until they become lightly golden brown.


When the chicken has slightly browned, pour in the delicious sauce!


And this is what I love about cornstarch in sauces – look how beautifully glossy everything becomes!

All that’s left is to toss into the veggies.


And then the scallions.


And serve over brown rice (or any rice you like).


Delicious, nutritious, and quick… perfect for your busy school nights!


I hope you enjoy this yummy dish and have an absolutely wonderful Labor Day!


Greek Grilled Chicken

Nothing says summer like grilling. I love nothing more than firing up the grill, throwing on a piece of steak, chicken, salmon, zucchini, fruit, marshmallows, etc., waiting 5 minutes, and then chowing down on the hot, charred goodness.

I love grilled food.

But nothing says perfect summer grilling than my Greek Grilled Chicken. It’s a perfect blend of citrus, delicate chicken-ness, and smoky-charred awesomeness. It doesn’t hurt that it is a cinch to make and takes very little time and effort.

What gives the chicken its citrus bite is lemon… so quintessentially Greek.


So grab yourself a couple.

And squeeze the juice into a heavy-duty zip-top baggie.


I like to fold the edges of the bag over so that I don’t get my hands all chicken-y when I close it up. Set aside the zip-top bag.

Then grab yourself some chicken breasts.


Trim off the excess fat and cut them in half width-wise.

Then lay them out on your cutting board and cover them with plastic wrap.


Now it’s time to get out your aggressions. Grab a meat mallet, a heavy frying pan, or a rolling pin and pound the chicken breasts until they reach an even thickness.


I have a meat mallet, but I use a rolling pin when that is out of commission (like when it is being used to smash the last Easter bunny we have in our pantry).

Nice and even!


And not too thin! These are going on the grill, so you want them to be thicker or else they’ll dry out. Dry chicken… not awesome.

Dump the chicken into your zip-top bag with the lemon juice.


Add some olive oil.


And kosher salt.


And some ground black pepper and a good amount of dried Greek oregano!


This is Greek Grilled Chicken after all.

And this is why I am a proponent of marinating meat in zip-top baggies.


Close the bag and toss the chicken around, making sure to coat each piece thoroughly. (Look Mom, no mess!)

I usually marinate the chicken for an hour, but if you are in a rush, a 15-minute soak (but no less please!) will ensure that your chicken has melded with the other flavors. If I’m in a time crunch, I’ll pop the marinating chicken in the fridge and then turn on the grill. When the grill is heated, the chicken has been marinating for about 15 minutes.

After your chicken has hung out in the marinade for at least 15 minutes, you can put your chicken on the grill. A grill set to medium-high is perfection – it will give you the good char that everyone loves, but it is still gentle enough to cook the chicken all the way through before it burns.


Make sure that there is enough room between pieces for air to circulate.

Cook for 5-6 minutes on the first side.


Then flip and cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165 degrees.



Serve alongside lemon potatoes, on top of salad greens, or on the side of this wonderful creation…


…check back tomorrow for all those details!


I hope you all enjoy this easy chicken dish that is perfect for every summer BBQ!

Happy Tuesday!


Greek Grilled Chicken

  • Servings: 6-8 people
  • Difficulty: easy
  • Print



4 large boneless, skinless chicken breasts, trimmed

Juice of two medium lemons

¼ cup of olive oil

1 teaspoon of salt

1 teaspoon of pepper

2 teaspoons of Greek oregano



1. In a large zip-top bag, combine lemon juice, olive oil, salt, pepper, and oregano. Set aside.

2. Cut chicken breasts in half, width-wise, and lay out on cutting board. Cover the pieces of chicken with plastic wrap and pound with a mallet or rolling pin until they reach a uniform thickness – do not let them get too thin please!

3. Place chicken into zip-top bag with the marinade. Seal the bag and toss around to evenly coat the chicken.

4. Refrigerate for about one hour for best flavor, but can be as short as 15 minutes if you really are in a rush.

5. To grill the chicken – heat grill over medium-high heat and place chicken in a single layer. Cook for 5-6 minutes on one side, then flip. Continue to cook for another 5-6 minutes, or until the chicken breast reaches an internal temperature of 165 degrees.

6. Serve alongside lemon potatoes, pasta salad, or rice.