This meal made me look like I knew what I was doing.
Check out this chicken marsala recipe by Emeril. It was fast and really, really good! Use dry marsala, not sweet. I didn't add the last 2 T of butter so it wasn't very high in calories. I made the following with the Marsala:
Risotto
1/2 small sweet onion
1 1/2 T olive oil
23 oz chicken broth - low sodium
8 oz italian risotto rice
1 1/2 oz parmesan cheese
Saute chopped onion in olive oil until tender. Add rice and stir until coated evenly. Add 1/3 of the broth and maintain a slow boil. Stir continuously. As broth is absorbed, add another cup at a time. Stir in Parmesan cheese. Rice is done when it is al dente. I covered it when it was done until chicken marsala was done.
**Serve with cooked dill carrots and a hot french baguette!
from Dorene's Kitchen
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