Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

You never have to go to a kennel again! Check out my home dog boarding profile on DogVacay.com and use my coupon code DOGSITTER10 to get $10 off your first booking.

Thursday, September 15, 2011

Chicken Marsala

Ok, folks, you’re very privileged to get to see this recipe! It was given to me by my friend Jessica. (P.S. This girl can COOK!) I’m eternally grateful for her generosity, because this recipe ROCKS. As far as flavor goes, this can’t be beat. It’s a little more work than some recipes, but the payoff is worth it. This is one of my favorites. The entire time I ate it, I made Mmmmm sounds. Jessica is working on publishing her own cookbook and this will be an inclusion to that. Once that happens, I’ll be sure to link you all to where you can get your very own Jessica Cribbs cookbook! I can’t wait to get my hands on one! So, Jessica, thank you for sharing this with me and for allowing me to share it with others!

2 boneless/skinless breasts
¼ cup cake flour
½ tsp salt
½ tsp pepper
1 TBSP oregano or Italian seasoning
4 TBSP Olive Oil
4 TBSP butter or margarine
1 (2-3.5 oz) jar of capers (do not drain)
2 (8 oz) packages of fresh, sliced mushrooms
1 thinly sliced onion
2 cups sweet marsala wine

Combine flour, salt, pepper and oregano in separate bowl. Heat the oil and butter in a skillet until bubbling lightly. Rinse the chicken, shake off lightly then dredge the chicken lightly in the flour and shake off the excess. (It should not be thick like for fried chicken.) Immediately place in the pan and lightly brown on medium heat for 4 minutes on the first side. Turn the chicken over and brown for 4 more minutes, while adding the mushrooms, capers and onions around the chicken.  When the breasts are lightly browned, stir the mushrooms, onions and capers and add the wine to the pan. Cover and simmer for about 10 minutes on medium. Flip chicken and allow to simmer on low for 20 mins. Continue to flip the chicken as needed, making sure to scrape the bottom of the pan with each flip. The longer you cook the chicken, the tenderer it becomes.

 Strain the liquid from the pan and pour into another pan, adding 4 TBSP of flour and stir on medium heat.

**As you can see from my pictures, I overcooked this a bit and really caramelized everything. That being said, this was still fantastic. Sadly, I was pulled away from the kitchen for a bit too long!

No comments:

Post a Comment