Creamy Chicken Marsala

Thanks Food network for sharing your recipe, I just added a few changes and my family loved it. ..Enjoy

This recipe is awesome no matter how you doctor it up. I cooked some garlic noodles to serve with it, but my son requested Jasmine rice for his ohwell, they absolutely enjoyed the meal.

This is what I used

~ 3 lbs. frozen chicken breast, thawed and  cut in half, pat dry

~ Italian bread crumbs for dredging 

~ 4 slices of bacon diced 

~ 3 cups pre-sliced mushrooms 

~ 1 cup Marsala wine

~ 3/4 cup low sodium chicken stock 

~ 1/2 TBSP jarred crushed garlic

~ 1/4 cup parsley rough chopped 

~ 1/4 cup cilantro rough chopped

~ 1/2 cup heavy cream

NOW...

▪ for some reason there was no reason for me to pound out the breast they were already fairly thin,  but if needed pound out the chicken breast covered with plastic wrap to approx. 1/4' thickness 

▪ pour enough seasoned bread crumbs onto a plate, dredge each piece of chicken on each side then set aside

▪ heat a large skillet over medium heat, heat EVOO, brown chicken on both sides in batches about 3-5 mins each side, when all the chicken is browned set aside 

▪ in the same skillet add the bacon, allow to cook 2-3 mins then add mushrooms and cook until caramelized and browned, then add the garlic 

▪ pour in the Marsala wine and allow to cook off alcohol about 2 mins, pour in the chicken stock, add the butter, allow the sauce to cook down/reduce  anout 3 mins, then pour in the heavy cream, cook for 2 mins, return the chicken, cook about 3-5 mins the sauce will thicken as it cools

This is an Italian dish, serve with thin spaghetti. ....or rice?

ENJOY!!!

Grilled tuna sandwich on garlic sourdough bread with tomato pesto

BBQ & veggies

 

This plate contains leftovers, heavy cream, Greek yogurt, butter, EVOO, herbs, bacon, garlic.....and oh yeah #veggies. I didn't want just plain ole leftovers sitting on a beautiful white plate so I spruced it up a bit with what I had in the frig. I found some recipes for bacon wrapped asparagus but they called for bigger size asparagus so I improvised and used the thin one and this is what happened....TADAH 

 

Preheat oven to 375 - 400 

 For the asparagus I started with 9 thin asparagus seasoned them with EVOO, pepper flakes, and Kosher salt. Then, wrapped them in 1/2 a slice of bacon secured them with a piece of toothpick

 

 

Using a foiled lined broiler set I baked the wraps for 12 minutes then turned over and switched the oven on Hi broil to get as much color to the bacon as possible without over cooking the asparagus (this part is done to your desired color)

 For the 'smashed red potatoes' I washed and cut 5 medium red potatoes, boiled them in salted water with 3 whole garlic gloves and 1/2 TBSP of fresh chopped rosemary. When tested for partial doneness pour the water off leaving about 2 TBSP of water return the pot to stove reduce heat, add yogurt 1 TBSP (then adjust accordingly), heavy cream 2 TBSP (then adjust accordingly), and 1/2 TBSP butter (then adjust accordingly), and salt to taste. Using a potato masher smash the potatoes but not too much and there you have

ENJOY!!!

Ft. Panko topped Polenta in Bleu cheese sauce and...

The weather today was mixed: hot humid breezy and grey. I thought soup but wanted something different so I cooked homemade spicey tomato soup with baked polenta.