Tuesday, February 23, 2010

Chicken Marsala with Mushrooms

Chicken Marsala is a very tender lightly coated chicken that is pan fried.  The Masrsala sauce is a sweet brown wine sauce. The tast of the lightly coated chicken and the Marsala sauce is so wonderful with every bite.  It sounds complicated to cook but it is very easy.  You cook everything three stages and in the same frying pan. 
•1/2 cup flour plus 2 tablespoons
•2 tablespoons of butter
•1/4 tsp salt
•1/8 tsp black pepper
•1/2 teaspoon dried oregano
•1/4 cup chopped parsley
•2 chicken breasts, boned, skinless
•1/4 cup olive oil
•1 cup Marsala wine
•1 cup sliced mushrooms, sliced
•1/2 onion chopped
•3 cloves of garlic chipped.
•1 cup chicken broth
•2 tablespoons of parmesan cheese

First stage: 
Chop onions, garlic and parsley and put in a pan with two tablespoons of olive oil and butter.
Once onions are see through add the mushrooms and cook well. Once they are cooked remove them from pan and set aside.

Second stage:
In a medium size bowl, mix together the flour, salt, oregano, and pepper.
Pound the chicken breasts gently (with the flat side of your meat mallet). Place a piece of plastic wrap over the chicken to prevent chicken from splattering all over the place.
Put the chicken in the flour mixture and make sure both sides are well coated.
On medium-high, heat add the 1/4 cup of olive oil and brown the chicken on both sides. Then put chicken onto a plate.

Stage three:
In the same pan, pour wine into the oil and heat on medium heat. Mix in the mushrooms, chicken broth and 2 tablespoons of flour. Once the Marsala sauce is hot, put the chicken in the sauce and simmer for five minutes. After the five minutes put chicken on a plate and pour some sauce over the top. Sprinkle parsley and Parmesan cheese on top. For more of my favorite recipes go to Family Heritage Bookbook.
Blend spices with flour
Flatten to 1/4 inch thick
Add Marsala wine, chicken broth and flour.  Once sauce is thickened add mushrooms and onions.  Salt and pepper to tast.
For more scrumptious recipies go to .  Temp my Tummy Tuesday.

Saturday, February 13, 2010

Red Beans and Rice

Every Christmas my Mother and Father in law send us a Honey Baked ham. I save the bone and make split pea and ham soup. This year I decided to try something new. I thought I would try my hand at Red Beans and Rice. Since I have never made Red Beans and Rice before, I decided to look over several different recipes on the internet. As I was looking over all the recipes I took bits and pieces of several different recipes to make mine. I have to say it turned out really good. My husband and in laws loved it.
1 honey baked ham bone
1 lb. of Johnsonville, Andouille spicy smoked sausage slice in 1 inch pieces
1 green bell pepper diced in ½ inch chunks
1 onion diced in ½ inch chunks
Celery diced in ½ inch chunks
4 cloves of garlic chopped
2 lbs of dry light red kidney beans
1 tablespoon of Time
1 tablespoon of sage
½ tablespoon of Cayenne pepper
2 tablespoons of Webber Grill Creations, N’orleans Cajun seasoning
32 oz. Vegetable broth
6 cups of water
1 cup of chopped parsley
1/8 cup of Olive oil
Sautee green pepper, onion and celery separately. Then combine the sautéed vegetables with garlic, parsley and all the spices. Set aside.
Rinse the red beans and make sure there are no rocks. Add beans to water and Vegetable broth. Bring to a boil and reduce heat to low. Add chopped garlic, parsley, ham bone, Andouille Sausage and the seasoned vegetables. Cook on low for four hours stirring at least every fifteen minutes.

Cook 2 cups of your favorite rice according to the package. In a bowl put a heaping spoon of rice in the bowl, then add a large scoop of Red Beans and Rice on top, then serve.

This makes a very large pot of Red Beans. I portioned it into six plastic containers that serve two. I froze the containers.
  For more great recipes go to Temp My Tummy.


Related Posts with Thumbnails