Mushroom and Chicken Marsala Bowls

Ingredients

• Salt
• Butter
• Garlic
• Pepper
• Shallots
• Mushrooms
• Chicken
• Thyme

Directions

1. Melt 1 1/2 teaspoons butter in a small saucepan set over medium-high heat. Stir in the quinoa and cook for 3 minutes, until it smells nutty and looks lightly toasted. Pour in 1 1/4 cups stock and bring it to a boil. Put the lid on, lower the heat, and simmer for 12 minutes. Take the pan off the heat and leave it covered for 10 minutes, then mix in 1/4 teaspoon salt.
2. Warm a large skillet over medium-high heat. Add 1 1/2 teaspoons oil and tilt the pan so it coats the surface. Add the spinach and cook for 1 1/2 minutes, just until it starts to wilt. Transfer the spinach out of the pan.
3. In the same pan, melt 1 1/2 teaspoons butter. Add 1 1/2 teaspoons oil and swirl to coat. Add the mushrooms and cook for 8 minutes, turning them so they brown all over. Remove the mushrooms from the pan.
4. Pour the remaining 1 1/2 teaspoons oil into the pan and swirl again. Add the chicken and sauté for 4 minutes, until browned on all sides. Add the shallots, thyme, and garlic, and cook for 1 1/2 minutes. Pour in the wine and the remaining 1/4 cup stock, scraping up the browned bits from the bottom of the pan. Cook for 2 minutes, until the liquid has reduced by two-thirds and is a little syrupy. Take the pan off the heat. Add the remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring the whole time until the butter melts. Fold in the mushrooms and spinach. Serve over the quinoa.