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lrohner...

  1. Jane@CM profile image60
    Jane@CMposted 7 years ago

    Okay I saw this days ago, can you share the recipes or do you have a hub about it or blog???  Thanks big_smile

        lrohner wrote:

        My kids' fav that I make is either my very special Chicken Marsala or Chicken Piccata with a side of mushroom risotto.

  2. lrohner profile image85
    lrohnerposted 7 years ago

    Hmmm...believe it or not, they're not up on any of my blogs!

    It's all in my head. No real measurements. But both of these are super simple and quick.

    Take some boneless, skinless chicken breasts and pound sorta thin. Season about 1/2 cup of flour (or more depending on how much chicken) with salt and pepper and put in plastic bag. Put the chicken in the bag and be sure the chicken gets all coated with the flour.

    Meanwhile, in a large skillet, add 1 part butter to 1 part olive oil. (The olive oil helps the butter to not burn.) Heat over medium to medium-high heat. When the butter is melted, toss in the chicken and cook, turning once, until cooked through. Try not to break the flour coating on the chicken. Remove the chicken to a platter and keep warm.

    Turn the pan to high and when it gets really hot, toss in some dry white wine (1/2 cup to 1 cup -- depends on how much chicken you're cooking). You can use the non-alc cooking wine from the grocery if you want. You want the pan really hot when you do this, as the wine will deglaze the pan and get all the bits off the bottom.

    Turn the pan down to low and add some capers and freshly squeezed lemon juice. Add a little, and then taste. Just keep adding until it's how you like it.

    Keep stirring over low until the sauce thickens a bit. (It will thicken naturally from the flour from the chicken.) Add the chicken back to the pan, turn to coat and that's it! If the kids don't like the capers, just leave them out.

    For the Chicken Marsala, same as above except use Marsala wine instead of the white wine (non-alc Marsala is fine), omit the capers and lemon juice, and add sliced mushrooms when you would have added the capers.

    They still ask for these dishes, as do their friends when they're eating over here!

    I tend to use the grocery store-bought non-alc stuff when making this for the kids, and the real thing when cooking for adults.

  3. lrohner profile image85
    lrohnerposted 7 years ago

    And this is the mushroom risotto recipe that I always use:

    http://allrecipes.com/Recipe/Gourmet-Mu … etail.aspx

  4. smokenchic profile image59
    smokenchicposted 7 years ago

    i had a Italian chicken meal that had green olives and black olives in it. it was Delicious is this one of them?

    1. lrohner profile image85
      lrohnerposted 7 years ago in reply to this

      No. I've never seen olives in either Piccata or Marsala. There is a dish from the Liguria are in Italy that has a dish that's chicken, plum tomatoes, olives, white wine, rosemary and garlic. Does that sound like it?

      1. smokenchic profile image59
        smokenchicposted 7 years ago in reply to this

        yes and no, it had green peppers, I think feta cheese or some kind of cheese. it did have garlic and white wine, I don't think it had tomatoes, but it did have a real strong flavorful taste of the green olives mixed with the wine....making my own mouth water...lol

  5. fierycj profile image85
    fierycjposted 7 years ago

    Just popped to give a shout out to ma ladies, Jane and Irohner...and to Irohner - I aint forgetting my claim on ya pastry goodies...for shizzle, mami! big_smile

    1. lrohner profile image85
      lrohnerposted 7 years ago in reply to this

      Gotta whole batch of cinna-shizzle buns ready to cook in the AM, CJ. Come on over!

      1. Jane@CM profile image60
        Jane@CMposted 7 years ago in reply to this

        What is a shizzle bun and why does it sound so good.  Dang girl, you need more recipes on your hub smile

        1. lrohner profile image85
          lrohnerposted 7 years ago in reply to this

          It ain't no shizzle bun. It's a cinna-shizzle bun. Get with the program, grandma! smile

          1. Jane@CM profile image60
            Jane@CMposted 7 years ago in reply to this

            Fine then, what is a cinna-shizzle bun?  Better smile LOL

            big_smile Please don't make me a grandma before my time, my time isn't for at least another 10 - 15 years big_smile HA!

            1. lrohner profile image85
              lrohnerposted 7 years ago in reply to this

              You mean you don't fahizzle with the shizzle, momma-izzle? It's just a Snoop Dog thing.

  6. Jane@CM profile image60
    Jane@CMposted 7 years ago

    Thank you! Thank you!  The recipe looks simple and yummy big_smile

    Hi Fiery.

    1. lrohner profile image85
      lrohnerposted 7 years ago in reply to this

      Jane, it's soooooo utterly simple, it's pathetic. And one pan to boot! WOOT!  It shouldn't take you more than 15 minutes from start to finish.

      You can substitute bone-in chicken. It has a better flavor, but it's trickier trying not to let the butter burn.

 
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