***Disclaimer: This post has been created in partnership with Calphalon to bring you this very special anniversary giveaway (ends 8/18/14).***
Happy Anniversary to my gorgeous husband. I jokingly told him we now have a “teenage marriage”. He looked at me and said, “We had that a looooooooong time ago.” Truth. We married at 19. It’s been a crazy ride and we have hit some incredibly rough patches but I’m here to tell you it can work. 13 years is nothing to shrug off. Today we are sharing one of our lighter times of marriage. My husband whipped together this quick and easy Lemon Pepper Chicken Marsala while I pulled together a quick and easy one dish meal, Lemon Butter Pasta with Scallops.
What do these dishes have to do with lighter moments in marriage? I talk about it over in my recipe post a bit more but in short it’s a cooking challenge. We made these 2 full entrees at the same time, on the same small stove, in a 4′ x 3′ space. I measured. That space includes the stove. I generously gave him 3 burners but he used only 2. We shared counter space but not cutting boards or knives. We worked together in the same space to create these two dishes without helping the other at all. Oh, we did have to share the reamer since we both used lemons.
This husband of mine never ceases to amaze me in so many ways and his kitchen work is just another one of those ways. It wasn’t so very long ago that his claim to fame was an applesauce cake he had made in highschool. Now? He makes some killer meals. It was difficult coming up with a way to describe this entree. It has bright lemon and red pepper tones that give it an Asian stir fry flavor while the undernotes of marsala switch it up on you. The beauty of it is that it all plays together superbly well.
This dish is a perfect dish to serve on a hot summer evening because it leaves you satisfied in that “comfort food” kind of way without feeling like you have just eaten a really heavy meal.
- 1 lb chicken breast cut into small pieces
- 2 cups rice
- 1 cup frozen peas
- ¼ large red bell pepper, diced
- 1 cup Marsala wine
- 2 large lemons, juiced
- 4 cloves of garlic, minced
- 3 tbs butter
- 1 Tbs olive oil
- Cook rice per directions on package until water on surface is gone.
- Add peas and cook until finished.
- While rice and peas are cooking-
- Saute chicken in oil until outside is white.
- Add garlic, red pepper, and butter.
- Let cook 5 minutes then add marsala wine and lemon juice.
- Cook chicken until finished.
- Serve over rice and peas.