Grilled chicken marsala

Chicken second courses

Grill

Chicken marsala is such an easy "date night at home" dinner. Comforting food, good flavor, and very filling. It always makes the husband happy. I try to plan menus for the week, and every time I put my grilled chicken marsala on the calendar, I get an "oooooh ahhhhh that sounds good!!" from the hubby. I make this for dinner and have it for leftovers for lunch the next day, since it reheats really well. Traditionally, you usually flour and lightly pan fry the chicken, but I like it grilled. Grilling the chicken gives it a fresher taste and I like the bit of crunch from the edges getting grilled. Grilling is also not nearly as messy as a flour dredge; I like not having piles of dishes with chicken-goopy flour mess all over the kitchen. I do salt and pepper the chicken before grilling. I try to use baby bella / crimini mushrooms. I love getting them from the farmers market, but usually can find them in bulk at the grocery store. Regular white / button mushrooms work fine, too. I don't ever use pre-sliced mushrooms; they just don't taste the same. Also, for most all of my recipes, I push them through a calorie counter to get an approximate idea on how good/bad my recipes are. I know to some people this is really important, so I will include this information. One serving is about 360 calories, 10g fat, 125mg cholesterol, 475mg sodium, 14g carbs, 4g sugars, 40g protein