Chicken Marsala

Ok, so before I tell you about the perfectly lovely dinner we had on Tuesday evening, I want to give you a verdict on the Cardamom Pound Cake. What I really want to do first is whine because it took me two hours to get home from work because there was a dusting of snow on the ground. Ok. I’m done.

Back to the cake.

The cake was delicious. It was just the right consistency, not too sweet with a hint of cardamom and vanilla…. perfect to serve with afternoon tea.

On Tuesday, it was my turn to cook and I made Chicken Marsala with Sautéed Spinach and Arugula. This dish is very simple to make, but very fancy and delicious.

For the Chicken Marsala you will need:

3 Chicken Breasts
1 cup flour
1 tablespoon of dried basil leaves
Salt to taste
¼ cup olive oil
1 teaspoon of butter
1 8 oz package of sliced mushrooms
¾ cup Marsala wine
¼ cup of any other red wine (I like a Cabernet for this recipe best)


Pound the chicken breasts thin. Cut each in half.


Mix flour, basil leaves and salt and dredge the chicken in the mixture.


Heat oil and butter in the pan and when hot, add the chicken and brown on both sides.


Add mushrooms and cook until tender and golden.

Add the wines and cook for a few minutes longer until the chicken is cooked through. The sauce will thicken a bit from the flour and the butter.

The Sautéed Spinach and Arugula is super easy….coat the bottom of a pan big enough to hold the fresh spinach and arugula (I use a wok) with olive oil. Add garlic, salt and red pepper flakes and sauté for a minute. Add the spinach and arugula and cook until wilted.

See…lovely, simple and so good! We also had a salad with mixed greens and fresh pears served in the traveling salad bowl and Cardamom Pound Cake for dessert...this would be nice with homemade whipped cream.


Architect’s hubby is quite the cook as well and he whipped up a delicious dinner for himself and son…I think it’s a toss up!