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Chicken Marsala for Two Recipe

January 24th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2-3boneless skinless chicken breasts
  2. 1-2cupbutton mushrooms, sliced(i used 2)
  3. 8ouncesangel hair pasta
  4. 1/4teaspoongarlic powder
  5. 1/4teaspoonpaprika
  6. 1/4teaspoonitalian seasoning
  7. 1/4cupflour
  8. 1cupsweet marsala wine

DIRECTIONS

  1. Preheat water for the angel hair spaghetti if that’s what you will be having with this meal.
  2. You want the water ready for the angel hair at a certain point in the chicken preparation.
  3. Timing will be important to have everything come together correctly.
  4. Prepare the chicken breast(s).
  5. What you want are chicken pieces that are about a quarter inch thick.
  6. You can pound a breast down to that thickness if you wish.
  7. I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness.
  8. This produces two or three slices from a typical large breast.
  9. It’s easier to slice the breast if it’s still partially frozen; it doesn’t slide around as much.
  10. Mix the dry ingredients and coat the chicken pieces.
  11. Coat them well and completely.
  12. I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste.
  13. Reserve some of the coating mix to later thicken the sauce.
  14. (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking.
  15. When the water is heated, mushrooms sliced, and chicken coated you can start.
  16. Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned.
  17. You should not need more than two minutes for this.
  18. Turn the chicken pieces over.
  19. Directly add the mushroom slices around the sides of the chicken.
  20. Cook another two minutes.
  21. After the two minutes stir the mushrooms and then add the Marsala wine.
  22. Cover and turn the heat down.
  23. Simmer for ten minutes.
  24. When you’ve got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how “done” you like your pasta.
  25. After the ten minutes your pasta is done and the Chicken Marsala is ready to finish.
  26. Drain the pasta and set aside.
  27. Uncover the chicken and stack the chicken pieces up in one side of the skillet.
  28. Slowly add the reserved coating mix, stirring constantly.
  29. This is to thicken the sauce.
  30. Add the amount you need to thicken the sauce to the degree you want.
  31. Stir constantly to minimize clumping.
  32. (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results.
  33. Add this slowly to thicken the sauce.).
  34. Dish and serve.

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Mashed Sweet Potatoes With Marsala Recipe

December 27th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbsweet potatoes
  2. 1 1/2tablespoonsbrown sugar
  3. 1 1/2tablespoonslow-fat buttermilk
  4. 1tablespoonmarsala wine
  5. 1tablespoonbutteror margarine
  6. 1/8teaspoonsalt
  7. 1/8teaspoonblack pepper
  8. fresh thyme sprigs

DIRECTIONS

  1. Bake potatoes in a preheated 425° oven for 1 hour and 10 minutes OR until tender; cool slightly.
  2. Cut each potato in half lengthwise; scoop out the pulp into a saucepan; discard the skin.
  3. In addition to the pulp, add in the next 6 ingredients to the saucepan; mash to desired consistency.
  4. Cook over low heat for 2 minutes or until heated through.
  5. Serve warm and ganish with thyme sprigs.

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Amaretti-stuffed Peaches With Marsala Recipe

October 31st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 6 freestonepeaches
  2. 2ouncesamaretti cookies, chopped
  3. 2teaspoons finely choppedcrystallized ginger
  4. 1/4cupsuperfine sugar
  5. 1/3cupsliced almonds
  6. 1/2cupsweet marsala wine
  7. 2ouncesbutter, chopped
  8. heavy cream, to serve
  9. vanilla ice cream, to serve (optional)

DIRECTIONS

  1. Lightly grease an ovenproof dish, and preheat oven to 350°F.
  2. Halve peaches and remove stones.
  3. Scoop out a little of the flesh from each half, chop, then place in a bowl.
  4. Add the chopped amaretti cookies, chrystallizedginger, sugar, almonds and 1-2 teaspoons marsala.
  5. Stitr with a spoon to form a slightly sticky mixture.
  6. Fill the peach cavities with the amaretti mixture, forming a mound with each.
  7. Top each half with a small piece of butter, then place the peaches into the greased dish.
  8. Pour the remaining marsala around the peaches.
  9. Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the masala.
  10. Check if peaches are tender, and cook a little longer if necessary.
  11. Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of icecream if desired.

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Peaches & Strawberries in Marsala Recipe

October 20th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2 ripe mediumpeaches, peeled, pitted and sliced
  2. 1pint ripestrawberries, stemmed, cut in half
  3. 6tablespoonsconfectioners’ sugar
  4. 1/2cupmarsala wine

DIRECTIONS

  1. In a bowl combine the peaches, strawberries, sugar & wine.
  2. Cover & let stand at room temperature for 1 hour.
  3. Serve in wine glasses.
  4. A biscotti is nice to serve with it.

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Basil Chicken Marsala With Mushrooms Recipe

October 17th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4boneless skinless chicken breasts
  2. 2tablespoonsflour
  3. 1/2teaspoonsalt
  4. 1/2teaspoongarlic powder
  5. 1/8teaspoonground black pepper
  6. 3tablespoonsolive oil, divided
  7. 1cupsliced mushrooms
  8. 1/2cupmarsala wine
  9. 1/2cupchicken broth
  10. 1/2cup choppedfresh basil leaves
  11. 1/2teaspoononion powder

DIRECTIONS

  1. Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet.
  3. Add mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.

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