We are having record low temperatures this week so I that seems like the perfect time for some comfort food. I basically mixed this and this recipe to make up my own version of Chicken Marsala.
Ingredients:
2 skinless boneless chicken breasts
2 tbsp all purpose flour
S&P
Olive oil
1 package sliced baby bella mushrooms
1 clove garlic
3 tbsp butter
1 cup marsala cooking wine
1/4 cup heavy cream
The How To:
Preheat oven to 405.
Tin a dish with aluminum foil for easy clean up, and add your chicken
Drizzle chicken with olive oil and season with S&P
Cook for 45 minutes
When the chicken has about 20 minutes left, heat the butter in a skillet
Add flour and mix so that it becomes a paste
Add mushrooms and garlic to cook for about 5 minutes
Add wine and cream - simmer over medium until thickened
Pour sauce over chicken and serve over pasta, quinoa or rice.
Will and I both devoured our dinner. Will's only complaint was that I could have cut up the chicken. I can definitely live with that. This dish is Will approved!
Since it's Winter - what better time to make a Roasted Winter Veggie Salad! I served it alongside the Poppy Seed Mushroom Chicken Casserole.
Ingredients:
1 head of broccoli, chopped
1/2 lb brussel sprouts, quartered
1/2 butternut squash, peeled and diced
1/4 cup pomegranate seeds
1 small bunch of kale, chopped
1 bunch of spring salad mix
1/2 can hearts of palm*
1/4 cup grated parmesan/romano cheese
*not pictured
dressing:
3 tbsp extra virgin olive oil
juice of 1/2 orange
juice of 1/2 lemon
a little agave nector (or honey)
S&P
a little apple cider vinegar
The How To:
Preheat oven to 400
Line a baking sheet with foil
Place broccoli, brussel sprouts, and squash on the baking sheet and drizzle with oilve oil
Cook for about 30 minutes
After cooking, remove to cool
While cooling - all the ingredients for the dressing and shake until combined
In a large bowl mix all remaining ingredients and top with dressing (or leave on the side)
It turned out to be a very pretty salad. Will liked it, but thought it was just another salad. Andy and I really loved the salad, he gave it two thumbs and a foot up! Either way, this dish is Will approved!
Why not start the new year off with a bang casserole...
Recently I was in the Farmer's Market and I saw some poppy seeds. My mom used to make lemon poppy seed muffins and I thought I'd get some so I could try them out. Well I ran across this recipe and decided to try something like it instead.
Ingredients:
2 chicken breasts, cooked and cubed
1 cup sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 carton portobello mushrooms
1 sleeve crushed Ritz crackers
1/4 cup melted butter
2 tbsp poppy seeds
1 tbsp Worcestershire sauce
2 garlic cloves
1/2 onion, chopped
S&P
The How To:
Preheat oven to 405
Line a dish with aluminum foil
Add chicken, season with S&P and top with a little olive oil
Cook for 45 minutes
Meanwhile, add a tiny slice of butter to a pan
Cook onions and garlic until opaque (about 5 minutes)
Add mushrooms and cook another 3 minutes
Once chicken is done, cut in chunks and add to casserole dish (9x13)
Preheat oven to 350
Cover chicken with onion, mushroom, garlic mixture
Add soup, sour cream, worcestershire, and S&P
In a separate bowl, stir crushed crackers, poppy seeds, and melted butter
Sprinkle the cracker mix over the chicken
Bake for 30 minutes
Serve with quinoa (or rice). I also served my casserole alongside a Roasted Winter Veggie Salad. Our cousin Andy happened to be in town and also got in on the "What Will Ate" action. Both the guys liked the casserole, so it is Will & Andy approved!
