Chicken Marsala

If you don't like cooking with wine, you won't like this recipe. 

If you do, this is SO worth making. It's my new recipe of the week, and it's DELICIOUS!

Truly

(recipe and photos from THIS site)

CHICKEN MARSALA 

 

Recipe type: Chicken

Author: Savory Sweet Life

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients

• 2 skinless, boneless chicken breast
• salt and freshly ground black pepper
• 1/2 cup all purpose flour or corn starch for gluten-free
• up to 1/2 cup olive or vegetable oil
• 8 ounces container of mushroom, sliced and cleaned
• 2 tablespoons butter
• 1/2 cup sweet Marsala wine
• 1/4 cup chicken stock
• 1/4 cup sherry or dry white wine
• Optional: 2 tablespoons heavy cream
• Garnish with chopped parsley or oregano

Instructions

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.

Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. 

Enjoy!

Chicken Curry Salad

Have I done this recipe before? :)  I can't remember and with a baby sitting on my lap, I'm too lazy to check.  This is my lunch today.  It's YUM! (and so easy)

Take some leftover cooked chicken (or cook some up special just for this recipe, whatever floats your root beer), toasted chopped pecans, chopped celery, raisins and red apple chunks and mix together.  Add mayo, curry and cayenne pepper to your liking.  Then salt and pepper it til you think it's perfect.  Eat it on bread or lettuce - I'm a rabbit, so I prefer greens.   And then enjoy.

(and don't ask me for exactness here...I make it up as I go)

What's my name again?  Oh ya....Bon Bon.

Chicken Piccata

                               This was my recipe experiment for the week--it was yummy!

Love, Truly 

Chicken Piccata

2-4 boneless, skinless chicken breast halves (or use cutlets)

2 Tbsp grated Parmesan cheese

1/3 cup flour

Salt and pepper

4 Tbsp olive oil

4 Tbsp butter

1 tsp minced garlic

1 cup chicken stock or dry white wine

6 Tbsp lemon juice

dash red pepper flakes (optional)

1/4 cup brined capers

1/4 cup fresh chopped parsley

Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. (i didn't do parsley--and I forgot the garlic) 

Chicken Croissants and Spinach Salad

Chicken Croissant Sandwiches:

 4 Grilled chicken breasts

4 large croissants 

4 slices of swiss cheese
Romaine lettuce

tomatoes

honey mustard dressing

(Grill the chicken, add the honey mustard to the croissants, add the romaine and sliced tomatoes and enjoy.)

Honey Mustard:

2 c mayo

1 c mustard

1 c honey

Salad:
baby spinach

chopped apple

chopped Havarti Dill cheese

Craisins

Sugared walnuts

(I used olive oil and brown sugar and stir fried the walnuts until coated, let cool)

Maple Cider Vinaigrette:

1 tsp dry mustard

1/2 tsp dried basil

1/2 c cider vinegar
1/4 c maple syrup

1 T lemon juice

1 clove minced garlic

1 cup olive oil

1 tsp salt

1 tsp salt

1/4 tsp pepper

It's what's for Dinner...and it was GOOD!

Happy eating!

Bon Bon

Hawaiian Haystacks

I love this dinner as it is a wonderful blend of tropical ingredients that are better combined than alone. And, it's one of those dinners where no measuring is necessary!

Cooked rice to feed your family
Chicken in gravy to serve over rice

Toppings:
grated cheddar cheese
chopped green onions
sliced almonds
raisins
chinese noodles
coconut
crushed or tidbit pineapple

Enjoy! Chef S'more

MARINADE for pork or chicken

INGREDIENTS
1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops

In a large resealable plastic bag, combine the first four ingredients.

Add pork chops. (really good on chicken too)

Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade.

Grill chops, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until juices run clear.

SCRUMPTIOUS

Chicken Gyros

Chicken:

1/4 lb. boneless, skinless chicken breasts, cubed

4 cloves garlic, smashed

Juice of 1 lemon

2 teaspoons red wine vinegar

2 tablespoons extra virgin olive oil

2 heaping tablespoons plain yogurt

1 tablespoon dried oregano

Salt and pepper

*****

Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes

*****

Tzatziki Sauce:

16 oz. plain Greek yogurt (a must)

1/2 cucumber, peeled and seeded

2-3 cloves garlic, pressed through a garlic press (or finely minced)

1 teaspoon red wine vinegar

Salt and pepper

Squeeze of fresh lemon juice

Extra virgin olive oil

*****

Shred the cucumber with cheese grater. Wrap in a towel a squeeze to remove as much water as possible. Mix together yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate 30 minutes before serving to allow the flavors to meld.

*****

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately

*****

Make this TODAY! (yum)

*****

♥ BON BON ♥

Lemon Cream Pasta with Chicken

Lemon and Garlic Grilled Chicken:
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (cut small, thin pieces)
*****
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

*****

Lemon Cream Pasta:

3 cups cubed Lemon Garlic Chicken

1 teaspoon garlic powder

1/2 teaspoon black pepper

4 (14.5 ounce) cans chicken broth

1/2 cup fresh lemon juice

1 (16 ounce) package tube pasta

2 cups heavy cream

2 teaspoons grated lemon zest

1/2 cup parmesan cheese, shredded

DIRECTIONS: In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
*****

Bon appetit!

Bon Bon :)

Chicken Alabam

(from the Lion House Recipes cookbook)
8 boneless, skinless chicken breasts (cubed)
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 tablespoons butter
¼ cup onion, chopped
1 cup chicken soup stock*
½ cup light cream
¼ teaspoon lemon juice
2 tablespoons pimiento

*****
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 tablespoons cooking oil. Saute onion lightly in 2 tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in a 2- to 3-quart casserole; cover and bake 1-1/4 hours at 325 degrees F., or until chicken is fork tender. Serve over cooked rice.

(Makes 8 servings)

*****

BON BON　

*****

PS: I would double ingredients for sauce so that there is plenty of extra for the rice.

Creamy Chicken Noodle Soup with Biscuits

This is what we had for dinner last night...(lighting is bad - sorry)...it was really yummy. I bought one of those rotisserie chickens on a busy/crazy night. We had it sliced on salad and called it good. Last night I took the remaining chicken and placed it in 6 c. water with a cover and heated it until it was warm enough to fall off the bones. When the chicken was off I added chopped carrots, some corn and celery and chicken boullion to taste. When the carrots were cooked I added some noodles. Before serving I dumped in a couple cans of cream of chicken soup to make it a little creamy - my family likes it that way.
These are the biscuits I made to go along with the soup. We used the leftovers with peaches and cream. (aka Peach Shortcake)

Biscuits:

2 c flour

1T sugar

1 t salt

1 T baking powder

1/3 c butter

3/4 c milk

BAKE 450 for 12 minutes

*****

BON BON

Crispy Chicken

4 (4 ounce) boneless, skinless chicken breast halves

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1 egg

1 tablespoon butter

1 tablespoon vegetable oil
*****

Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg.

Dip chicken into egg, then coat with crumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

*****

This my friends, is WHAT'S FOR DINNER!

(can I get an amen?) BON BON

Chicken Stuffed Crescents

2/3 c seasoned bread stuffing

4T soft butter

2/3 c mushrooms

1/2 t pepper

8 oz cream cheese

2 c cooked, chopped chicken

2 cans crescent rolls

1. Combine stuffing. Set aside.

2. Combine pepper, cream cheese and butter - cream together

3. Sautee mushrooms

4. Combine cream cheese mixture, stuffing mixture, chicken and mushrooms

5. Spread crescent dough slightly larger; add some of the mixture at the larger end and roll crescent.

6. Bake at 375F for approximately 20 minutes.

Bon Bon

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

I LOVE bruschetta and chicken so combined I'm sure they are divine! Recipe from Picky Palate. Enjoy. BON BON

4 boneless skinless chicken breasts

pinch of salt

¼ Cup balsamic vinegar

¼ Cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced

8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade

3 cloves fresh garlic, minced

Pinch of salt

1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella

4 ciabatta rolls, or other rolls of choice

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Ranch and Barbecue Chicken Salad

I had this salad at a party for my sister Amy when she was in town for a short weekend. It was really yummy. I don't have the exact recipe but I have made it many times with the memory from my head. Here goes....(it's really, really yummy...)

4 skinless, boneless chicken breast halves

2 heads romaine lettuce

2 romaine tomatoes, chopped

2 cans corn

2 cans black beans

8 0z Mex. cheese, shredded

bag of tortilla chips - smashed into smaller bits

1 cup ranch dressing

1 cup of favorite barbecue sauce

Grill the chicken breasts and cut into thin slices after cooked. Tear lettuce and place in large bowl. Add tomatoes, corn, beans and cheese - or whatever else floats your boat. Throw in the chicken and tortilla chips. Mix it up good. Add dressing and mix thorougly again. This is a salad that needs to be used and cannot be stored. Make according to what your family will eat. This will not dissapoint my lady friends. Enjoy. BON BON

Ranch Chicken Salad

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 teaspoons chili powder
1 tablespoon vegetable oil
1 package (16 ounces) ready-to-serve salad
1 cup (4 ounces) shredded cheddar cheese
3/4 cup ranch salad dressing
3/4 cup salsa
1/2 cup corn chips or crushed tortilla chips

****

Directions: Sprinkle chicken with chili powder. In a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips. Yield: 8 servings.

Chicken and Black Bean Salad

Ingredients:
1/3 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, julienned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro, optional

Directions: In a jar with tight-fitting lid, combine the first eight ingredients; shake well and set aside. In a bowl, toss beans, corn, red pepper and onions; set aside. Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired. Yield: 6 servings.

Chicken BLT Salad

Ingredients:
1/2 cup mayonnaise
3 to 4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced

Directions: In a small bowl, combine the first five ingredients; mix well. Cover and refrigerate until serving. Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing. Yield: 8 servings.

Easy Honey-Garlic Chicken

1 lb. boneless skinless chicken breasts, sliced
3 cups frozen stir-fry vegetables
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. honey
4 cloves garlic, minced
3/4 tsp. ground ginger
3 cups hot cooked long-grain rice

COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally.
ADD vegetables, dressing, honey, garlic and ginger.

COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.

Truly

Slow Cooker Chicken

This is the EASIEST way to cook chicken, and the result is very tender and delicious.

INGREDIENTS:

**********
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

DIRECTIONS:

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

**********

Bon Bon

Texan's King Ranch Chicken

Texan's King Ranch Chicken

Ingredients:

6 boneless skinless chicken breasts, cooked and shredded
1 (10 1/2 ounce) can condensed cream of chicken
8 ounces sour cream
1 cup medium heat salsa
5 ounces heavy cream
1 lb shredded colby - monterey jack cheese, divided
1 (5 ounce) can sliced black olives

1 (12 ounce) bag tortilla chips

Directions:

1. Preheat oven to 350*F.

2. Take 1/2 the bag of chips and layer them on the bottom of a greased 13" x 9" x 2" casserole dish. Then place shredded chicken atop the layer of chips. Layer half of the cheese on top of the chicken.

3. In a separate bowl, prepare sauce. Combine salsa, sour cream, cream of chicken, evaporated milk (or heavy cream), and olives and mix well. Pour over casserole, then add the remaining cheese on top. Cook for 1 hour, or until the top is brown and bubbly. Check it when there is about 15 minutes left--you may want to cover with foil for remainder of cook time.

*****

Bon Bon