Chicken Marsala

This is one of my favorite dishes to order when we go out to eat Italian. So when I saw this recipe in my Phyllis Hoffman Celebrate Spring 2012 magazine I knew that I had to try it. I never knew it was so easy to make. We all loved this recipe! It was just as good as what I order at our favorite Italian restaurant! Will be making this many many more times to come. Here are the ingredients:

  • 1/4 cup plus 2 Tablespoons extra-virgin olive oil
  • 2 cups sliced white button mushrooms
  • 8 thin chicken breast cutlets
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup flour
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 1 Tablespoon butter

Garnish: chopped parsley

  1. In a large nonstick saute pan, heat 2 tablespoons olive oil on medium-high heat. Cook mushrooms, stirring occasionally, until tender. Remove from pan, and set aside.
  2. Season chicken breasts on both sides with garlic salt and black pepper. Dredge in flour, shaking off excess. In same pan, heat remaining 1/4 cup olive oil on medium-high heat. Cook chicken breasts, in batches, 3 to 5 minutes on each side, or until golden brown. (If browning too quickly, reduce heat to medium, and add oil if needed.) Remove chicken from pan; set aside.
  3. Deglaze pan with wine, using a wire whisk and stirring briskly to loosen brown bits from bottom of pan. Cook for 1 to 2 minutes, stirring constantly. Add chicken stock and butter, whisking to combine. Return chicken and mushrooms to pan, and cook until heated through. Garnish with chopped parsley, if desired. Serve with pasta!

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Rigatoni with Tomato Cream Sauce

 

As it states in the title of this blog, I am a very busy mom. I am always on the look-out for recipes that I could throw together in a hurry. This recipe is definitely one of those to have on hand for those busy nights. Soccer didn’t get over till 7:00 tonight and I did not want to feed my kids fast food…….. I was able to get this Rigatoni with Tomato Cream Sauce made for them in less than 30 minutes and they really liked it. My son had his friend over for dinner and he even asked for seconds. I will be making this again for sure!

The ingredients are:

  • 16 oz. Rigatoni
  • 2 Tablespoons Butter
  • 1 clove Garlic, crushed
  • 14 oz. canned, Italian style stewed tomatoes
  • 1 Cup half and half
  • 6 fresh basil leaves, torn
  • salt and pepper to taste
  1. Saute garlic in butter. Add tomatoes. Break up tomatoes with a spoon while stirring. Cook for 10 minutes.
  2. In a separate pan boil half and half until reduced by half (5-10 minutes). Add tomato mixture. Add basil (I didn’t have fresh basil on hand so I sprinkled fresh parsley over the top), salt and pepper. Toss with rigatoni. (I didn’t end up using all of the rigatoni, next time I think I will double the sauce.)

 

Bruschetta Chicken

This recipe for Bruschetta Chicken is very good and very easy to make. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006. The tomato, basil and garlic bruschetta topping really make this dish delicious and give it a real fresh taste. I served the chicken over buttered noodles and sprinkled parmesan cheese over the top. The family loved this and declared it a hit!

The ingredients are:

  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4-5 boneless skinless chicken breast halves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 Tablespoon butter, melted
  • 2 large tomatoes, seeded and chopped
  • 3 Tablespoons minced fresh basil
  • 2 garlic cloves, minced
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
  2. Bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
  3. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

 

Sausage, Peppers, and Onions

Here is a recipe for Sausage and Peppers that my family really enjoys. It’s not a traditional Sausage and Peppers with a tomato base but it is very good. The peppers and onions give the dish a slight sweetness with big flavor. All of the ingredients combined create a wonderful meal! The ingredients are:

  • 1-2 Pounds of Sausage (which ever one you like, I use a mild Italian Sausage)
  • Sweet peppers, cut into slivers ( about 2 Cups) I get the bag of mini peppers from Costco and use them.
  • 1 onion ( cut the same way as the peppers)
  • 4 t. Chicken bullion paste
  • Garlic (minced)
  • Salt and pepper to taste
  • Italian seasoning
  • Fresh Parsley
  1. Boil sausage untill cooked. Then slice it up and  put it in a pan and fry untill brown.
  2. While you are doing this you can put the peppers and onions in a pot and cook with 1 cup of water and bullion paste.
  3. When sausage is done add the peppers and onions, along with the garlic and seasonings.
  4. Cook for about a half hour and serve over buttered Penne Pasta.
  5. Sprinkle fresh parsley over dish and serve.