Okay I saw this days ago, can you share the recipes or do you have a hub about it or blog??? Thanks
My kids' fav that I make is either my very special Chicken Marsala or Chicken Piccata with a side of mushroom risotto.
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.
And this is the mushroom risotto recipe that I always use:
http://allrecipes.com/Recipe/Gourmet-Mu … etail.aspx
i had a Italian chicken meal that had green olives and black olives in it. it was Delicious is this one of them?
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?
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
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!
Gotta whole batch of cinna-shizzle buns ready to cook in the AM, CJ. Come on over!
What is a shizzle bun and why does it sound so good. Dang girl, you need more recipes on your hub
It ain't no shizzle bun. It's a cinna-shizzle bun. Get with the program, grandma!
Fine then, what is a cinna-shizzle bun? Better LOL
Please don't make me a grandma before my time, my time isn't for at least another 10 - 15 years HA!
Thank you! Thank you! The recipe looks simple and yummy
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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What is the best way to make the chicken marsala sauce of a very famous Italian entree.
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