When I go out to an Italian Restaurant I love to get Chicken Marsala... so yummy! I decided to experiment a few years ago to see if I could come up with something that is similar to the dish I love. Nothing ever tastes just like a restaurant but this is pretty darn good.
Ingredients:
1/2 cup of all purpose flour
2 (6-8oz) boneless skinless chicken breasts, cut in half, lengthwise, and pounded thin.
2 Tbsp olive oil
3 Tbsp butter
3 cups sliced crimini mushrooms (I love mushrooms, less is ok too!)
3/4 cup marsala wine
1 cup chicken stock
Salt & pepper
Chopped chives for garnish
In a shallow bowl combine flour and salt & pepper (tsp or so of each) and stir to combine. Dredge the chicken breasts in the seasoned flour mixture and shake of the excess.
Heat oil in a large skillet over medium high heat, add 1 Tbsp butter to the heated oil. Cook the chicken breasts until golden brown, about 3-4 minutes per side for thin chicken breast. Put the cooked chicken on a dish and set aside.
Add another Tbsp of butter to the pan and cook the mushrooms until they become brown also. Add the marsala wine and bring to a boil. Stir with a wooden spoon and scrape the yummy bits of flavor off the bottom of the pan.
When the wine has reduced by about half add the chicken stock and cook another 3 minutes or until the sauce has thickened some.
Lower the heat to medium and add the chicken breasts to finish cooking thoroughly. Again they should be 165ºF. The sauce should also thicken up nicely due to the flour on the chicken breasts.
Swirl in the remaining Tbsp of butter, also add a pinch of salt and a dash of pepper to taste.
Garnish with a bit of chopped chive and serve along side some pasta and lightly steamed green beans.
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, January 30, 2013
Chicken and Stuffing Bake
This is a great recipe that my mom used to make and I have tweaked it a little bit to make it better. (Sorry Mom) I don't yet have a picture of this one. Next time I make this I will take a picture to add to the post.
Ingredients:
4 cups Stovetop Brand Stuffing
1 cup boiling water
2 Tbsp butter
6 boneless/skinless chicken breasts
1 Tbsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp italian seasoning
Preheat oven to 400ºF. Mix the stuffing with the boiling water and butter. Place the stuffing into a 13x9 baking dish. Season both sides of the chicken with the salt, pepper, garlic powder and italian seasoning. Place chicken on top of the stuffing. Cover lightly with foil and bake for 20 minutes, uncover and bake an additional 10-15 until the chicken is cooked through to 165ºF.
This dish is great served along side a steamed vegetable like broccoli, green beans, or asparagus Really what ever you want to eat with it.
Variations:
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
Ingredients:
4 cups Stovetop Brand Stuffing
1 cup boiling water
2 Tbsp butter
6 boneless/skinless chicken breasts
1 Tbsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp italian seasoning
Preheat oven to 400ºF. Mix the stuffing with the boiling water and butter. Place the stuffing into a 13x9 baking dish. Season both sides of the chicken with the salt, pepper, garlic powder and italian seasoning. Place chicken on top of the stuffing. Cover lightly with foil and bake for 20 minutes, uncover and bake an additional 10-15 until the chicken is cooked through to 165ºF.
This dish is great served along side a steamed vegetable like broccoli, green beans, or asparagus Really what ever you want to eat with it.
Variations:
- Add a few Tbsp of butter to the top of the stuffing before you bake it. This will melt down and add buttery goodness to the stuffing and the chicken, and butter makes everything better!
- Combine 1 can cream of mushroom soup with 1/2 cup of milk and pour over the top. This adds a nice gravy type sauce to the bake.
- Combine 1 can cream of chicken soup with 1/2 cup of milk and pour over the top. This also adds a nice gravy type sauce to the bake.
If you try this and do a different variation comment below so I can try it out! Again this is a super easy recipe great for entertaining or just dinner.
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
Baked Teriyaki Chicken Thighs
This recipe is easy and versatile. I chose to do chicken thighs because they taste amazing and I have a freezer full but feel free to play with the meat, choose breasts, or pork, or beef whichever you like it will work. Also you can use boneless/skinless or any combination.
Ingredients:
4 Chicken Thighs- Bone in Skin on
1 Tbsp salt
2 tsp pepper (I love pepper you can cut back if you don't)
1 Tbsp Garlic Powder
2-3 Tbsp Olive Oil
Teriyaki Sauce (you can purchase this but why? It's so easy!)
8 oz soy sauce (low sodium is what I use)
4 oz water
1/2 cup brown sugar (light or dark, I can't tell a big difference)
Preheat oven to 425ºF. Place the chicken thighs in a dish large enough to hold them, they don't need too much room but also don't want to sit on top of one another. Drizzle with the olive oil and season both sides with the salt, pepper, and garlic. Bake in the oven for 20-25 minutes until cooked through. An instant read thermometer should read 165ºF when it is done. (Cooking times/temps of the meat will vary depending on the meat you have chosen, pork should be 150ºF, beef around 135ºF, and all poultry 165ºF)
While the chicken is cooking combine ingredients for the sauce in a small sauce pan. Cook on medium high heat stirring occasionally, you don't want this to burn or boil over, you'll have a big mess. (No one wants to clean up a big mess!)
When the chicken is finished pour the sauce over top. And that's it! There will be sauce left in the pan so go ahead and spoon it over top of your serving to add some more sweet/salty goodness.
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
Ingredients:
4 Chicken Thighs- Bone in Skin on
1 Tbsp salt
2 tsp pepper (I love pepper you can cut back if you don't)
1 Tbsp Garlic Powder
2-3 Tbsp Olive Oil
Teriyaki Sauce (you can purchase this but why? It's so easy!)
8 oz soy sauce (low sodium is what I use)
4 oz water
1/2 cup brown sugar (light or dark, I can't tell a big difference)
Preheat oven to 425ºF. Place the chicken thighs in a dish large enough to hold them, they don't need too much room but also don't want to sit on top of one another. Drizzle with the olive oil and season both sides with the salt, pepper, and garlic. Bake in the oven for 20-25 minutes until cooked through. An instant read thermometer should read 165ºF when it is done. (Cooking times/temps of the meat will vary depending on the meat you have chosen, pork should be 150ºF, beef around 135ºF, and all poultry 165ºF)
While the chicken is cooking combine ingredients for the sauce in a small sauce pan. Cook on medium high heat stirring occasionally, you don't want this to burn or boil over, you'll have a big mess. (No one wants to clean up a big mess!)
When the chicken is finished pour the sauce over top. And that's it! There will be sauce left in the pan so go ahead and spoon it over top of your serving to add some more sweet/salty goodness.
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
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