I recently went on my best friend, Google and looked up chicken recipes and found this recipe for Chicken Marsala. Anthony loves Chicken Marsala, so I decided to give it a try. So, here is what you will need: 1 cup all-purpose flour salt and pepper to taste 1 pinch dried oregano to taste (I didn’t use oregano) 1 pound skinless, chicken breast 1 tablespoon olive oil 2 tablespoons butter, divided 1 clove garlic, minced 1 cup sliced fresh mushrooms 1/2 cup Marsala wine 1/2 cup chicken stock more Salt and Pepper to taste Instant Mashed potatoes (4 servings): 1 1/3 cups of water 2 Tbsp of butter ½ milk 1 1/3 cups of flakes Directions In a large bowl, whisk the flour with salt, black pepper, and oregano (if you desire). Gently press the chicken breasts into the flour mixture to coat and shake off the excess flour. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden-brown outside, 5 to 8 minutes per side (for me it took longer.) Drain the cooked chicken on a paper towel-lined plate. Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms cook and stir until they are tender and have released their liquid, about 10 minutes (Cooking time may vary). Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
While doing previous, start making the mashed potatoes. Follow directions from box. Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high and bring to a boil. Cover reduce heat to medium-low and simmer until the sauce is thickened about 5 minutes more. Serve the chicken and mashed potatoes. My attempt came out pretty well, considering one of my chicken breasts was a tad bit undercooked. I took that as a lesson to learn from if I make this again. Anthony loved it and so did my mom so that's a success to me. This recipe is not my own, but I did share the information for the original recipe. Please check it out! If you try my modified recipe, please let me know how it comes out in the comments! This recipe was brought to you by: All Recipes Link: https://www.allrecipes.com/recipe/219763/chicken-marsala-over-white-rice/
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Ever have ground beef, random pasta, and don’t feel like making spaghetti? If you said yes, I know exactly how you feel. I went to my lovely friend Pinterest and found an interesting recipe I thought I’d try and share with you all. Here is the recipe for Mexican Bowtie Pasta.
Here is what you will need: 1 Tbsp olive oil 2 cups diced onion of your choice (I used yellow.) 1 Tbsp minced garlic 1 can of diced tomatoes (I used fire roasted tomatoes.) 1 Tbsp of ground cumin 1 Tbsp of oregano (the recipe calls for it, but I chose to exclude it.) 2 Tbsp chile powder 2 tsp salt 1 tsp pepper 1 lb of ground beef (I used 85/15.) 2 cans of corn ¾ lbs of bowtie pasta (I didn’t measure it, I just eyeballed it.) 2 cups of cheese of your choice (I used Colby Jack and I used about 3 cups of cheese because Cheese is life!) Directions: Preheat oven to 350 degrees Fahrenheit. Prepare a 9x9 baking dish by spraying it with cooking spray. Cook pasta according to directions on the box. In a pan over medium heat olive oil and sauté onions until soft. Add in garlic and add in tomatoes chile, cumin, salt, pepper and if you so choose oregano. Brown ground beef in a separate pan, drain oil, then mix with other ingredients. Reduce heat to simmer then add corn. Once pasta is cooked add it to the mixture as well. Place half of the mixture into a baking dish, then top with cheese. Then put the remainder of the mixture in the dish and repeat the last step. Bake for 30 minutes. This recipe was brought to you by Noble Pig. https://noblepig.com/2013/01/mexican-bowtie-pasta-bake/ |
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