This is a lovely summer dish which is fairly easy to prepare and can be modified to use the produce you have on hand
New potatoes (I prefer red)
mushrooms
asparagus (trimmed)
raw Shrimp, peeled, deveined
bacon grease (or olive oil)
Cayenne
2 (or more) cloves garlic, minced
salt and pepper
1/3 cup white wine
Prepare a skillet with the bacon grease,
Boil the potatoes until tender, drain and add to the skillet. Add garlic, Cayenne, salt and pepper to taste
Allow potatoes to brown
Add mushrooms, cook for about 5 minutes, allow to brown if you desire
add asparagus and allow to cook for an additional 5 minutes
Add shrimp, cook for 3 minutes or until done
deglaze pan with white whine and allow sauce to thicken slightly. Serve immediately
Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
Friday, August 5, 2011
Tuesday, May 3, 2011
Stuffed Chicken Breasts Marsala
Don't let this recipes instructions deter you from making this delicious dish. It is easy and you can have it ready to cook in about 20 minutes.
I can never get the chicken breasts to be thin enough...so I don't worry about that (I usually slice a standard breast in two and then pound until my arms are tired)
I didn't have any kitchen twine so I used cotton yarn that I use to crochet dishcloths--LOL
4 boneless skinless chicken breasts (pound thin)
chopped spinach, thawed and squeezed dry
ricotta cheese.
4 slices prosciutto, THINLY sliced
nutmeg, salt, pepper
mushrooms (fresh is best but canned will do)
Marsala Wine
chicken broth
flour for dredging and thickening
kitchen twine
butter, olive oil
Season breasts with salt and pepper, top with about 2 tablespoons of ricotta cheese, sprinkle with nutmeg, add a small "handful" of spinach, spreading across the surface of the breast. Top with a very thin slice of prosciutto. Roll up and tie with kitchen twine, dredge in flour
Set aside
Heat olive oil and 2 tablespoons butter and saute mushrooms until tender. Remove mushrooms from pan, add chicken breasts and cook until golden brown on all sides (adding more butter or oil as needed)
Remove chicken breasts and keep warm
Deglaze pan with 1/3 cup Marsala wine (or to taste)
add 1 can chicken broth (or 1 1/2 cups) and some flour to thicken. Heat until bubbling and thickened, stirring occasionally.
Add breasts back to pan to re-heat
Serve with rice, couscous or pasta.
Enjoy!
I can never get the chicken breasts to be thin enough...so I don't worry about that (I usually slice a standard breast in two and then pound until my arms are tired)
I didn't have any kitchen twine so I used cotton yarn that I use to crochet dishcloths--LOL
4 boneless skinless chicken breasts (pound thin)
chopped spinach, thawed and squeezed dry
ricotta cheese.
4 slices prosciutto, THINLY sliced
nutmeg, salt, pepper
mushrooms (fresh is best but canned will do)
Marsala Wine
chicken broth
flour for dredging and thickening
kitchen twine
butter, olive oil
Season breasts with salt and pepper, top with about 2 tablespoons of ricotta cheese, sprinkle with nutmeg, add a small "handful" of spinach, spreading across the surface of the breast. Top with a very thin slice of prosciutto. Roll up and tie with kitchen twine, dredge in flour
Set aside
Heat olive oil and 2 tablespoons butter and saute mushrooms until tender. Remove mushrooms from pan, add chicken breasts and cook until golden brown on all sides (adding more butter or oil as needed)
Remove chicken breasts and keep warm
Deglaze pan with 1/3 cup Marsala wine (or to taste)
add 1 can chicken broth (or 1 1/2 cups) and some flour to thicken. Heat until bubbling and thickened, stirring occasionally.
Add breasts back to pan to re-heat
Serve with rice, couscous or pasta.
Enjoy!
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