Archive for the ‘Date Night’ Category

Chicken Marsala IV

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This chicken Marsala recipe is the fourth and final recipe in our very first recipe comparison! Wow, did we end with a good one!

If you are reading this post on the day it is being published (October 19th, 2012) then at this moment, Herb and Mrs. Herb are preparing to be married tomorrow! That means that tonight is our rehearsal dinner! Herb’s family is graciously planning our rehearsal dinner at a great local Italian restaurant, Giuseppes.

Giuseppes is our favorite Italian restaurant in the area. Probably not surprisingly, our favorite dish to get there is the chicken Marsala! It is delicious! So this evening Herb and I will likely be savoring chicken Marsala, so to celebrate with us, you should make this recipe (or any of our other chicken Marsala recipes!)

Chicken Marsala IV

Recipe adapted from Carrabba’s Chicken Marsala from  Top Secret Restaurant Recipes 2

 Recipe Ingredients:

  • 1/3 cup butter
  • 2 teaspoons minced garlic
  • 1/4 cup Marsala wine
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 cup sliced mushrooms
  • 1 teaspoon fresh parsley
  • 2 tablespoons heavy cream
  • Additional salt and black pepper to taste

For chicken:

  • 4 boneless, skinless chicken breasts (or 12-16 chicken breast tenders)
  • 1.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Olive oil

Recipe Directions:

Heat butter on low in a medium saucepan. Add minced garlic and saute’ for one minute.

Add Marsala wine and simmer for about 30 seconds, then add the mushrooms and some black pepper to taste. Cook over medium-high heat for 5 minutes.

Dissolve 2 teaspoons cornstarch in the cup of chicken broth. Add broth to saucepan and simmer for an additional 5 minutes. Add parsley and heavy cream and simmer for 3 minutes until it starts to thicken. Remove pan from the heat and cover until ready to serve.

For the chicken, preheat a grill (or Griddler, like we use!) on high heat. Combine all the seasonings for the chicken in a small bowl and use your thumb to crush the herbs and spices and bring out the flavor!

Cover the chicken in plastic wrap and pound with a kitchen mallet until they’re all about the same thickness. Pour some olive oil (2-3 tablespoons) into a small bowl. Dip each chicken breast (or tender) in the olive oil, then sprinkle the seasoning on both sides of the chicken.

Grill each chicken breast for 5-8 minutes on each side or until done.

Serve by spooning a generous amount of the Marsala mushroom mixture over the chicken. Enjoy the deliciousness!

Pinit

We give this recipe 5/5 herbs! It is amazingly good!

To see the results of our chicken marsala comparative, click here

Chicken Marsala IV
Author: Mrs. Herb
Ingredients
  • 1/3 cup butter
  • 2 teaspoons minced garlic
  • 1/4 cup Marsala wine
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 cup sliced mushrooms
  • 1 teaspoon fresh parsley
  • 2 tablespoons heavy cream
  • Additional salt and black pepper to taste
  • For chicken:
  • 4 boneless, skinless chicken breasts (or 12-16 chicken breast tenders)
  • 1.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Olive oil
Instructions
  1. Heat butter on low in a medium saucepan. Add minced garlic and saute’ for one minute.
  2. Add Marsala wine and simmer for about 30 seconds, then add the mushrooms and some black pepper to taste.
  3. Cook over medium-high heat for 5 minutes.
  4. Dissolve cornstarch in chicken broth, then add to saucepan and simmer for 4 minutes.
  5. Add parsley and heavy cream and simmer for 3 minutes until it starts to thicken. Remove pan from the heat and cover until ready to serve.
  6. For the chicken, preheat a grill (or Griddler, like we use!) on high heat.
  7. Combine all the seasonings for the chicken in a small bowl and use your thumb to crush the herbs and spices and bring out the flavor!
  8. Cover the chicken in plastic wrap and pound with a kitchen mallet until they’re all about the same thickness.
  9. Pour some olive oil (2-3 tablespoons) into a small bowl. Dip each chicken breast (or tender) in the olive oil, then sprinkle the seasoning on both sides of the chicken.
  10. Grill each chicken breast for 5-8 minutes on each side or until done.
  11. Serve by spooning a generous amount of the Marsala mushroom mixture over the chicken.

 

Chicken Marsala III

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Chicken Marsala, how we love thee. This is our third attempt at this wonderful dish. I must say, we’re getting pretty good at this! I suppose it never hurts being able to whip up one of your family’s favorite recipes in a jiffy, eh?

Chicken Marsala III

Adapted from Emeril’s Chicken Marsala Recipe.

Recipe Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon tablespoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 8 chicken breast tenders (or 2 boneless, skinless chicken breasts, halved)
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • Salt and freshly ground black pepper

Recipe Directions:

Trim your chicken. In a medium sized bowl, combine the first 9 ingredients listed (the flour and spices).

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Coat your chicken with the flour and spice mixture, then place in the pan.

Cook chicken about 3-4 minutes on each side, until browned and mostly done. Place chicken on a plate and set aside.

With heat still medium to medium-high, add another tablespoon olive oil and another tablespoon butter, as well as your sliced mushrooms. Cook for 4-5 minutes until mushrooms turn golden brown.

Add Marsala to the skillet and cook for another 4-5 minutes until the wine is reduced by half. Then add the chicken stock and cook for 3 minutes until sauce starts to thicken.

Reduce the heat to medium and add chicken back into the skillet and stir in the remaining 2 tablespoons of butter, as well as salt and pepper to taste. Cook for an additional 5 minutes until the chicken is done.

Serve with or without pasta. Today we just served ours with a side of green beans.

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We give this dish 4 out of 5 herbs. Herb and I both agreed that it was good, but the flavor wasn’t as bold as we’d hoped. We don’t think it’s quite as good as our recipe for Chicken Marsala II! To see the results of the comparison, click here!

Chicken Marsala III
Author: Mrs. Herb
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon tablespoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 8 chicken breast tenders (or 2 boneless, skinless chicken breasts, halved)
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
Instructions
  1. Trim your chicken. In a medium sized bowl, combine the first 9 ingredients listed (the flour and spices).
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
  3. Coat your chicken with the flour and spice mixture, then place in the pan.
  4. Cook chicken about 3-4 minutes on each side, until browned and mostly done. Place chicken on a plate and set aside.
  5. With heat still medium to medium-high, add another tablespoon olive oil and another tablespoon butter, as well as your sliced mushrooms. Cook for 4-5 minutes until mushrooms turn golden brown.
  6. Add Marsala to the skillet and cook for another 4-5 minutes until the wine is reduced by half. Then add the chicken stock and cook for 3 minutes until sauce starts to thicken.
  7. Reduce the heat to medium and add chicken back into the skillet and stir in the remaining 2 tablespoons of butter, as well as salt and pepper to taste.
  8. Cook for an additional 5 minutes until the chicken is done.
  9. Serve with or without pasta.

 

Roasted Chicken with Balsamic Bell Peppers

Pinit

Most of the time, I do the cooking while Herb assists me and takes gorgeous pictures. However, he does occasionally take it upon himself to pick out a recipe and make it himself! He told me a few days ago that he wanted to fix dinner for us, and that I could help if I wanted to, or just kick back and relax.

I thought this would be a good opportunity to switch roles and allow me to play photographer for a little bit! Herb still ended up taking a few pictures – can’t resist, poor guy! We had a lot of fun with the role reversal (though I still prefer taking the head chef position!)

Roasted Chicken with Balsamic Bell Peppers

Adapted from Ivy Manning in Cooking Light Magazine

Recipe Ingredients

  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 8 skinless, boneless chicken breast tenders
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 3 cups thinly sliced red and yellow bell peppers
  • 1-2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar

 

Recipe Directions

Preheat your oven to 450 degrees. Chop your bell peppers into strips.

Trim your chicken breast tenders. Heat a large skillet over medium-high heat. In a bowl, mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano.

Brush chicken lightly with olive oil (1-2 teaspoons), then sprinkle the spices on the chicken on both sides.

Add 1-2 teaspoons of olive oil to the skillet and cook chicken about 2-3 minutes on each side until well browned. Spray a casserole dish with olive oil, place browned chicken in the dish, and bake for 10 minutes until chicken is cooked through.

While your chicken is baking, heat another tablespoon of olive oil in the skillet over medium-high heat and saute bell pepper strips and rosemary for about 5 minutes.

Then add chicken broth and stir, cooking for about 5 minutes. Add vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and cook for an additional 3-5 minutes, stirring frequently.

Serve bell pepper mixture over chicken.

Pinit

 

Overall, we give this dish 4.5 out of 5 herbs! I was very impressed by Mr. Herb’s handiwork. The flavor of the bell peppers and sauce was wonderful, just the right mixture of sweet and savory with the herbs in this recipe. Mmm!

 

Roasted Chicken with Balsamic Bell Peppers
Author: Mrs. Herb
Ingredients
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 8 skinless, boneless chicken breast tenders
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 3 cups thinly sliced red and yellow bell peppers
  • 1-2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar
Instructions
  1. Preheat oven to 450 degrees. Chop the bell peppers into strips.
  2. Trim the chicken breast tenders. Heat a large skillet over medium-high heat.
  3. In a bowl, mix together 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano.
  4. Brush chicken lightly with olive oil (1-2 teaspoons), then sprinkle the spices on the chicken on both sides.
  5. Add 1-2 teaspoons of olive oil to the skillet and cook chicken about 2-3 minutes on each side until well browned.
  6. Spray a casserole dish with olive oil, place browned chicken in the dish, and bake for 10 minutes until chicken is cooked through.
  7. While the chicken is baking, heat another tablespoon of olive oil in the skillet over medium-high heat and saute bell pepper strips and rosemary for about 5 minutes.
  8. Then add chicken broth and stir, cooking for about 5 minutes.
  9. Add vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and cook for an additional 3-5 minutes, stirring frequently.
  10. Serve bell pepper mixture over chicken.

 

Pasta with Chicken and Sun-dried Tomatoes I

Pinit

Here’s the deal: Herb loves sun-dried tomatoes almost as much as he loves peanut butter. That’s really saying something! So we keep sun-dried tomatoes in our house at all times. We eat them on salads, in pasta dishes, and he’ll even eat them plain straight out of the bag!

Anytime I see a recipe that contains these tiny red gems, I want to try it because the recipe automatically has a 99% chance of being a hit with Herb.

One of the first meals Herb and I made together when we started dating was a sun-dried tomato and basil pasta. To this day, it is one of our favorite recipes. This recipe doesn’t originally call for spinach, but sometimes I’ll add a cup or so of chopped fresh spinach into the pasta.

Somehow the other day we ended up with 2 big bags of spinach in the fridge that needed to be eaten before we had to throw it out. I immediately thought of our standby recipe, but this amount of spinach beckoned for a new recipe where it could be better utilized. Then we thought it would be a good idea to do a recipe comparative on pasta recipes that contained chicken and sun-dried tomatoes!

Enter recipe I:

Pasta with Chicken and Sun-dried Tomatoes.

This recipe is adapted from La Gazzetta Italiana.

Recipe Ingredients:

  • 6-8 boneless chicken breast tenders (or 2 chicken breasts)
  • 3 tablespoons olive oil
  • 2 cups fresh spinach
  • 1 clove chopped garlic
  • 1-2 teaspoons salt
  • 1/4 cup  sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • 1/2 cup shredded Italian blend of cheese
  • 13 oz package of noodles – we used thin spaghetti

Recipe Directions

Put a pot of water on high heat to boil for your pasta. Trim your chicken breasts and cut them into bite-sized pieces. Lightly salt the chicken. Heat a large skillet over medium to medium-high heat. Add the olive oil and chicken to the pan and cook the chicken for about 4-5 minutes.

While the chicken is cooking, chop your garlic, basil, and parsley, and cut your sun-dried tomatoes into small pieces. I personally buy the sun-dried tomatoes that are julienne style, then I prefer to cut them a little smaller.

It’s also probably time to add your pasta with a dash of salt to your boiling water. Once your chicken has cooked for 4-5 minutes, add chopped garlic to the pan and cook with the chicken for another minute.  Then stir the spinach into the pan.

After stirring the spinach in for one minute, add the sun-dried tomatoes, basil, and Parmesan.

 

Continue cooking for another 3-5 minutes until chicken is done and mixture is hot. Drain the pasta and serve the chicken mixture over the pasta, topping with mozzarella and parsley.

Pinit

We give this dish 4 out of 5 herbs. It is fairly simple, full of flavor, and pretty healthy to boot!

Pasta with Chicken and Sun-dried Tomatoes I
Author: Mrs. Herb
Ingredients
  • 6-8 boneless chicken breast tenders (or 2 chicken breasts)
  • 3 tablespoons olive oil
  • 2 cups fresh spinach
  • 1 clove chopped garlic
  • 1-2 teaspoons salt
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • 1/2 cup shredded Italian blend of cheese
  • 13 oz package of noodles – we used thin spaghetti
Instructions
  1. Put a pot of water on high heat to boil for your pasta. Trim your chicken breasts and cut them into bite-sized pieces. Lightly salt the chicken.
  2. Heat a large skillet over medium to medium-high heat. Add the olive oil and chicken to the pan and cook the chicken for about 4-5 minutes.
  3. While the chicken is cooking, chop your garlic, basil, and parsley, and cut your sun-dried tomatoes into small pieces. I personally buy the sun-dried tomatoes that are julienne style, then I prefer to cut them a little smaller.
  4. It’s also probably time to add your pasta with a dash of salt to your boiling water. Once your chicken has cooked for 4-5 minutes, add chopped garlic to the pan and cook with the chicken for another minute. Then stir the spinach into the pan.
  5. After stirring the spinach in for one minute, add the sun-dried tomatoes, basil, and Parmesan.
  6. Continue cooking for another 3-5 minutes until chicken is done and mixture is hot.
  7. Drain the pasta and serve the chicken mixture over the pasta, topping with mozzarella and parsley.

 

 

Chicken Marsala II

Pinit

 
This is our second attempt at chicken Marsala (thus the extremely innovative title of chicken Marsala II!) This delicious version of the dish is adapted from Giada’s Chicken with Mustard Mascarpone Marsala Sauce. What a mouthful (pun intended!)

This recipe did require a bit of a splurge for us – just the 8 oz tub of mascarpone cheese was $4.59! However, it was totally worth it. In fact, this dish is SO GOOD that after one bite, Herb said “Wow! I already like this better than the first chicken Marsala recipe!” I heartily agreed!

Chicken Marsala II

Adapted from Giada De Laurentiis

Recipe Ingredients:

  • 3-4 boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
  • Salt and black pepper
  • 3-4 tablespoons olive oil
  • 4 tablespoons butter
  • Two 8 ounce containers of fresh, sliced mushrooms (button or baby bellas)
  • 3 cloves chopped garlic
  • 1 cup dry Marsala wine
  • 1 cup (8 ounces) mascarpone cheese
  • 2 tablespoons Dijon mustard
  • 2 teaspoons onion powder
  • 2-3 tablespoons chopped fresh Italian parsley leaves
  • 12 ounces dried spaghetti

Just ignore the chicken stock in the picture – I’m not sure why I got it out in the first place because it’s not required for this recipe!

Recipe Directions

First, trim your chicken breasts (I only had three) and cut them into three pieces each. Sprinkle them with salt and pepper.

Heat about 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook about 4-5 minutes on each side until both sides are browned.

While my chicken was browning I went ahead and chopped the garlic, chopped the parsley, and mixed the dijon mustard with the mascarpone cheese and onion powder.

 Transfer the browned chicken to a plate and set aside.

Reduce the heat to medium heat. Melt 2 tablespoons of butter in the same skillet over medium heat and add the mushrooms and garlic (I added about a tablespoon more olive oil here) and saute until mushrooms are tender, about 10 minutes. While my mushrooms were sauteing I went ahead and began boiling a pot of water for the pasta. I also cut each piece of browned chicken into smaller chunks. Herb and I agreed that the next time we fix this recipe we would prefer to cut the chicken into bite-sized pieces.

After the mushrooms are tender, add the cup of Marsala wine and simmer for about 5 minutes until it is reduced by about half.

Next, stir in the mascarpone mixture and return the chicken to the skillet. Simmer over medium heat for about 5 minutes until the chicken is cooked through. Stir in the chopped parsley, leaving just a small amount to garnish.

Hopefully your pasta is finished cooking at this point as well. Drain the pasta and toss with 2-3 tablespoons of butter.

Serve the chicken mixture over the spaghetti, garnish with a little more parsley and enjoy!

Pinit

 
We give this recipe 4.5 out of 5 herbs. It was absolutely delicious! We loved the flavor of the mustard mascarpone Marsala sauce! We will definitely be repeating this one!

Chicken Marsala II
Author: Mrs. Herb
Ingredients
  • 3-4 boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
  • Salt and black pepper
  • 3-4 tablespoons olive oil
  • 4 tablespoons butter
  • Two 8 ounce containers of fresh, sliced mushrooms (button or baby bellas)
  • 3 cloves chopped garlic
  • 1 cup dry Marsala wine
  • 1 cup (8 ounces) mascarpone cheese
  • 2 tablespoons Dijon mustard
  • 2 teaspoons onion powder
  • 2-3 tablespoons chopped fresh Italian parsley leaves
  • 12 ounces dried spaghetti
Instructions
  1. Trim your chicken breasts and cut them into three pieces each. Sprinkle them with salt and pepper.
  2. Heat about 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook about 4-5 minutes on each side until both sides are browned.
  3. While the chicken is browning, you can chop the garlic, chop the parsley, and mix the dijon mustard with the mascarpone cheese and onion powder.
  4. Transfer the browned chicken to a plate and set aside.
  5. Reduce the heat to medium heat. Melt 2 tablespoons of butter in the same skillet over medium heat and add the mushrooms and garlic (I added about a tablespoon more olive oil here) and saute until mushrooms are tender, about 10 minutes.
  6. While mushrooms are sauteing, boil your pot of water for the pasta. (If you want, you can also cut your chicken into smaller pieces)
  7. After the mushrooms are tender, add the cup of Marsala wine and simmer for about 5 minutes until it is reduced by about half.
  8. Next, stir in the mascarpone mixture and return the chicken to the skillet. Simmer over medium heat for about 5 minutes until the chicken is cooked through. Stir in the chopped parsley, leaving just a small amount to garnish.
  9. Your pasta should be finished cooking at this point as well. Drain the pasta and toss with 2-3 tablespoons of butter.
  10. Serve the chicken mixture over the spaghetti, garnish with a little more parsley and enjoy!

 

Chicken Marsala I

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Mmm, chicken Marsala! One of our family’s favorite dishes to order at almost any good Italian restaurant. There’s just something about the combination of fresh mushrooms, garlic, and rich Marsala wine that just tickles the taste buds just right!

We love this dish so much that we are choosing to recreate it several different times for our first recipe comparison!

Tonight, we will complete our first attempt at  a chicken Marsala recipe.

Chicken Marsala I

This recipe adapted from Tyler Florence.

Recipe Ingredients

  • 6-8 boneless,  skinless chicken breast tenders
  • About 1/3 cup of all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4-5 tablespoons olive oil
  • 8 ounces sliced mushrooms (we used canned)
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth (or chicken stock)
  • 2 tablespoons butter
  • 3-4 tablespoons chopped flat-leaf parsley

Recipe Directions

Place the chicken on a cutting board or sheet. Lay a piece of plastic wrap on top and pound the chicken to about 1/4 inch thickness.

In a shallow bowl or platter, mix the flour with salt and pepper to taste – I probably used about 1-2 teaspoons salt and 1 teaspoon black pepper. And yes,  it is being mixed in a pecan pie plate!

Add 2-3 tablespoons olive oil to a large skillet over medium-high heat. Roll the chicken tenders in the flour mixture and add to the skillet.

Cook the chicken for 4-5 minutes on each side, until well browned.

Transfer the chicken to a plate.  Lower the heat to medium and add another 1-2 tablespoons olive oil along with the mushrooms and saute for about 6 minutes until they are tender. Season with salt and pepper.

Pour the Marsala in the pan and let the mixture simmer and reduce for about 3 minutes. Add the chicken broth (or stock) and the butter and simmer for another 2-3 minutes.

Return the chicken to the pan and let simmer for about 2-3 more minutes. Garnish with chopped parsley and serve! We paired our chicken marsala with  steam-in-the-bag red potatoes and green beans in a light sauce.

Pinit

We give this recipe 3.5 out of 5 herbs overall. The flavor was okay, but it wasn’t anything special. I probably would not try this recipe again.

Note: The original recipe calls for prosciutto, which we failed to get and honestly just did not feel like taking another trip to the grocery store! The recipe probably would have had better flavor had we used the prosciutto.

To see the rest of our Chicken Marsala Recipes and the results of our comparison, click here!

Chicken Marsala I
Author: Mrs. Herb
Ingredients
  • 6-8 boneless, skinless chicken breast tenders
  • About 1/3 cup of all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4-5 tablespoons olive oil
  • 8 ounces sliced mushrooms (we used canned)
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth (or chicken stock)
  • 2 tablespoons butter
  • 3-4 tablespoons chopped flat-leaf parsley
Instructions
  1. Place the chicken on a cutting board or sheet. Lay a piece of plastic wrap on top and pound the chicken to about 1/4 inch thickness.
  2. In a shallow bowl or platter, mix the flour with salt and pepper to taste – I probably used about 1-2 teaspoons salt and 1 teaspoon black pepper.
  3. Add 2-3 tablespoons olive oil to a large skillet over medium-high heat. Roll the chicken tenders in the flour mixture and add to the skillet.
  4. Cook the chicken for 4-5 minutes on each side, until well browned.
  5. Transfer the chicken to a plate. Lower the heat to medium and add another 1-2 tablespoons olive oil along with the mushrooms and saute for about 6 minutes until they are tender. Season with salt and pepper.
  6. Pour the Marsala in the pan and let the mixture simmer and reduce for about 3 minutes. Add the chicken broth (or stock) and the butter and simmer for another 2-3 minutes.
  7. Return the chicken to the pan and let simmer for about 2-3 more minutes. Garnish with chopped parsley and serve!

 

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