Lightened Up Veal (or Chicken) Marsala

Lightened Up Chicken or Veal Marsala

As much as I love a good red sauce, my favorite item to order when I go to an Italian restaurant is Marsala.  I love the yummy wine sauce and the mushrooms go so perfectly with the thinly sliced meat and a little pasta.  Swoon.

I have tried making it a few times using a cream sauce, but have never been totally satisfied.  I even tried making it once with skim milk which was a disaster…skim milk tends to curdle when you add it to a warm sauce BTW.  However, we LOVED this sauce from Cooking Light and the good news is it doesn’t require any heavy cream.  Just some good Marsala wine and beef consomme thickened with a little flour – perfect!  Plus it is super easy to make – Double perfect!!

You can use chicken or veal for this dish.  Veal scallopine is sliced very thin so if you use chicken just make sure you pound it out super thin.  It is a good idea to cut the breast in half down the middle and then pound it out from there.  Also, if you use chicken it might take just a bit longer to cook than the veal.  If you don’t have a meat mallet you can use the back of a heavy frying pan.  However, I strongly suggest getting yourself a good meat mallet because I pound out my chicken breasts any time I use them.  It makes a HUGE difference!

Enjoy this dish.  Seriously, it is restaurant quality without the restaurant calories.  Gotta love that!

Source: Cooking Light

5.0 from 1 reviews
Lightened Up Veal (or Chicken) Marsala
  • 1 pound veal scaloppine (can also use chicken breasts pounded very thin)
  • ¼ cup flour, divided
  • ⅔ cup beef consommé
  • 1 tablespoon butter
  • ½ cup dry Marsala wine
  • 1 cup presliced mushrooms
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh parsley
  1. Dredge veal in 3 tablespoons of the flour. Combine 1 tablespoon of flour with the consomme and whisk until smooth.
  2. melt butter in a large skillet over medium-high heat and add veal cooking about 1-2 minutes per side*.
  3. Remove veal from pan and add Marsala. Deglaze the pan and then add consomme, salt and mushrooms. Bring to a boil and then reduce heat allowing to cook for another 3 minutes until the mushrooms are cooked and the sauce has thickened. Return veal to the pan and sprinkle with parsley.
  4. Enjoy!
  5. *If you are using chicken instead of veal it will probably take longer to cook through. Just make sure it is completely cooked depending on how thin you can get it.

This post has been linked up to Simple Supper Tuesdays on Hun…What’s for Dinner?.

Not your lunch lady’s Sloppy Joes

Sloppy Joes are hard to photograph……

What do Sloppy Joes remind you of?

But these are definitely not your lunch lady’s Sloppy Joes…..

This might seem like a strange post for the night before Thanksgiving, but trust me it’s not.

Whenever our family would come home over the holidays my mom would always make lots and lots of good food beyond just the traditional holiday fare. I’m sure she did this week, but my family isn’t there. When we would walk in the door there would usually be something simmering on the stovetop that we could eat.

Sloppy Joes and BBQ Hamburgers(recipe coming soon) were two dishes that my mom would always make a big batch of. There would also be several containers of Bison chip dip and possibly some of her dill potato salad with black olives.  Mmmmm…now that is what I call comfort food.  I am sure that these foods have been my choice for my birthday dinner once or twice. Jim always tells me I’m a cheap date:-)

This is my mom’s recipe and they are my favorite.  I’m not sure where this recipe came from and it’s not necessarily the recipe that she has always used, but  they are the recipe I make these days and they are soo good.  They have some sweet spice to them which is really unique. The allspice gives them a really different almost addicting flavor. If you don’t have allspice you can substitute half cinnamon and half ground cloves.

These are so easy to whip up, too. I’m not sure what is in the canned version of the Sloppy Joe, but I can’t imagine any reason not to make them from scratch.  I used lean ground beef and you could also use ground turkey if you wanted to.  Although, I have to be honest, I like to stick to the ground beef.

So when you are tired of the turkey and stuffing, have some Sloppy Joes ready for lunch or dinner on Saturday. The whole family will be happy you did!  Jim and the girls love these and I actually wished that I had made a full batch(I only made half) because I only ended up eating one sandwich (which was very sad.)

Happy Thanksgiving everyone.  Remember what you have to be thankful for and enjoy the long weekend!

Family Pleasing Sloppy Joes
Recipe type: Main
  • 2 lb. ground beef
  • 1 large onion, chopped
  • 1¼ cup ketchup
  • ½ cup water
  • 1 Tablespoon brown sugar
  • 1 Tablespoon white vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground mustard
  • ½ teaspoon chili powder
  • ¼ teaspoon ground allspice
  • 8 sandwich buns
  1. Cook beef and onion. Drain well.
  2. Add ketchup, water, brown sugar, vinegar, salt, mustard, chili powder & allspice.
  3. Bring to boil.
  4. Reduce heat; simmer, uncovered, for 35-40 minutes.