Chicken marsala marinara and black olive tapenade

Ok here we go, Chicken marsala marinara and black olive tapenade. The
black olive tapenade is quite easy to make and I am providing a recipe
for that. The marsala marinara is a little time consuming to make but
it is possible, I suggest you simply get a jar of Marsala sauce and
tapenade as it will be far easier. BUT if you are feeling adventurous
I will give you the recipe for the masala sauce also.
Ingredients
4 boneless skinless chicken thighs (they give you a better flavor than
white meat)
26 oz of Marsala marinara sauce
1 teaspoon of Serrano infused sea salt (you can get this at most
specialty food stores)
1 teaspoon minced smoked garlic
2 tablespoons of extra virgin olive oil
2 tablespoons of Black olive tapenade
1 cup cold water
1 tablespoon of regular sea salt
Fresh cracked black pepper
Directions
Use the regular sea salt and pepper to season chicken and set aside
In a large skillet heat the extra virgin olive oil and garlic and then
add chicken, Brown on each side 3-4 minutes or until golden brown. Add
water and simmer covered on med heat 2-3 minutes.
(I use 2 forks to shred my chicken and I like to do it while it’s hot
and in the pan)
While you are doing this the water mixture will reduce so if you need
to add more add it by the 1/3 cup amounts. Add 2 tablespoons of
tapenade to a cup of the marsala sauce. Once the chicken has been
shred, add the tapenade and marsala mixture along with the rest of the sauce to the skillet and turn heat
down to low-mid and cover, cook for 20 minutes. Stir occasionally to
avoid sticking.
You can use pre-made frozen ravioli and cook according to
directions…But I would not cook more than 4-5 minutes though and I
would avoid rapidly boiling water as this will cause your ravioli to
burst.
Once your ravioli is done drain and place 4-5 in a plate and spoon the
marsala sauce over top and sprinkle with the Serrano infused sea salt,
I garnished my plate with chopped green onion and paired it with a
Redwood Creek Sauvignon Blanc 2009 California. Redwood Creek winemaker
Cal Denison is known for his adventurous spirit and his passion for
the outdoors. Cal’s love of all things California shines through in
this lively Sauvignon Blanc. Flavors of fresh green apples, ripe
orange blossoms and honeydew melon. A touch of Semillon in the blend
lends a nice sweetness balanced by a crisp acidity. California
sunshine in a bottle.
Here are the recipies for the Marsala sauce and the tapenade
Marsala Ingredients
3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste
Directions
Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms,
sauté until mushrooms are tender. Add flour and cook about 1 minute
then deglaze pan with Marsala wine. Add beef stock and cook until
thick and flavors are blended.
Black olive tapenade
1/4 cup chopped black olives, in a can
1 1/2 teaspoons minced garlic
1 tablespoon sea salt
1/2 cup extra virgin olive oil
Directions
Blend and serve warm or cold
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