Wednesday, October 26, 2011

Chicken Marsala Wrap

My husband is a big fan of chicken marsala; it's probably the meal I've seen him order most when we go out to eat (not counting his old standby takeout meal of chicken parm sub).  When he heard we were having it in wrap form for dinner, he raised his eyebrow with an "I'm intrigued" look.

This really didn't disappoint.  I'm not as big a fan of chicken marsala as he is and it has to be really good for me to like it, and I liked it a lot.  My four year old LOVED it.   Woo!

I served it with a mixture of sweet potato and regular french fries.  Yum!

Chicken Marsala Wrap from Stephanie Cooks
1/2 tbsp olive oil
1/2 cup thin sliced white onions
6 oz. white sliced mushrooms
1 cup cooked chicken
1/2 cup marsala wine
4 slices provolone cheese
2 flour tortillas

1- In a large skillet heat the oil over medium heat. Add the onions and mushrooms, cooking until soft (about 10 minutes).
2- Add the wine and chicken, allowing the wine to cook down. If the sauce doesn't thicken and coat the mixture turn the heat up until completely coats the mixture.
3- Turn off the heat and divide the chicken mixture over the tortillas. Top with the cheese and wrap tightly, allowing the cheese to sit a couple minutes and melt. Slice and serve hot.

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