Friday, May 9, 2014

Lunch Week 17: Chicken Marsala Over Vegetables

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Chicken Marsala Over Vegetables
It's been a long time since I blogged the step by step instructions of the lunch as well as include a written recipe. This was going to be the lunch that would start it up again. Unfortunately, I disliked the end result. The lack of flavor and the unpleasant texture just didn't do it for me. I've made chicken marsala before and enjoyed it very much. This version, not so much.

Looking back at what I did, there was just too much going on. I should have left it simple. In fact, I should have stopped at the chicken and vegetables like the picture below. The sauce should/could have been skipped.
Oh well. I will, however, show you the massive mise en place that I did. Choppity chop chop!



2 comments:

  1. Seems like a little too much going on. Marsala wine mixed with some sherry, flour for the chicken, and some mushrooms, and you will have a nice chicken marsala.

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    Replies
    1. I agree. That's the same conclusion I came to as mentioned above.

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