Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped
Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
(https://scontent-b.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10418950_988601181155754_692575490903957059_n.jpg?oh=608b38b0bf7e7fc5d9814e12e79e4000&oe=55011D98)
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
That sounds superbe. I'll do it next weekend.
Quote from: LizStreithorst on December 27, 2014, 07:35:11 PM
That sounds superbe. I'll do it next weekend.
Marsala sauce...
http://www.foodnetwork.com/recipes/marsala-sauce-recipe.html (http://www.foodnetwork.com/recipes/marsala-sauce-recipe.html)
Total Time:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Ingredients
3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste
Directions
Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
I didn't know what it was but figured I could look it up. OMG this is going to be so very good. So many mushrooms!!!!!! Have you guys made it yet?
not yet....Jan's not big on mushrooms...so I'd make a half/half....
I adore the lovely little fungi. I wish I could find wild, but the ones at the grocery are good enough. They give a deep earthy flavor to a dish.
That looks scrumptious!!!!!!
I bought the ingredients for this today. I had everything but the wine and chicken breasts. I bought a meat mallet to flaten the breasts with. I usually do it by pounding them with the side of my butcher knife ::)
I will either make it tomorrow or Monday. I'll let ya'll know if it's as good as it sounds and looks.
Quote from: LizStreithorst on January 10, 2015, 07:15:25 PM
I bought the ingredients for this today. I had everything but the wine and chicken breasts. I bought a meat mallet to flaten the breasts with. I usually do it by pounding them with the side of my butcher knife ::)
I will either make it tomorrow or Monday. I'll let ya'll know if it's as good as it sounds and looks.
take two bites for me and go....MMMMmmmmmm......please?
I made a Coq Au Vin for my first inlaws when I was in my 20's. It was kind of their invitation to our house for a nice meal before we were married ::) I didn't know that the father didn't like mushrooms or I'd have made something else. I found out after the fact. The flavor of the mushrooms was all in the sauce. All that was left of the muchrooms themselves was devoid of flavor. My FIL to be raved about the flavor of the sauce but picked out every mushroom he found. Since then I've wondered if people who don't like mushrooms really don't like their flavor. I love them. They are very earthy.
Quote from: LizStreithorst on January 10, 2015, 07:38:01 PM
I made a Coq Au Vin for my first inlaws when I was in my 20's. It was kind of their invitation to our house for a nice meal before we were married ::) I didn't know that the father didn't like mushrooms or I'd have made something else. I found out after the fact. The flavor of the mushrooms was all in the sauce. All that was left of the muchrooms themselves was devoid of flavor. My FIL to be raved about the flavor of the sauce but picked out every mushroom he found. Since then I've wondered if people who don't like mushrooms really don't like their flavor. I love them. They are very earthy.
..with scrambled eggs too.... ;D
Quote from: LizStreithorst on January 10, 2015, 07:38:01 PM
.....Since then I've wondered if people who don't like mushrooms really don't like their flavor.
That's a really good point Liz. I think it has more to do with their texture. I've watched the grand kids struggle with mushrooms on pizza, but gobble them up when minced in beef stew.
Dennis
deep fried mushrooms are awesome too.....texture??...what texture?.... ;D
Quote from: BallAquatics on January 10, 2015, 07:50:31 PM
Quote from: LizStreithorst on January 10, 2015, 07:38:01 PM
.....Since then I've wondered if people who don't like mushrooms really don't like their flavor.
That's a really good point Liz. I think it has more to do with their texture. I've watched the grand kids struggle with mushrooms on pizza, but gobble them up when minced in beef stew.
Dennis
I don't think it's the texture. Could it be the shape and the color and the fact that they are a fungus? Surely not.
Muggers, have you ever tried serving Jan a mushroomy dish with the shrooms taken out? It would be a fun experiment :P
Quote from: LizStreithorst on January 10, 2015, 08:04:14 PM
Quote from: BallAquatics on January 10, 2015, 07:50:31 PM
Quote from: LizStreithorst on January 10, 2015, 07:38:01 PM
.....Since then I've wondered if people who don't like mushrooms really don't like their flavor.
That's a really good point Liz. I think it has more to do with their texture. I've watched the grand kids struggle with mushrooms on pizza, but gobble them up when minced in beef stew.
Dennis
I don't think it's the texture. Could it be the shape and the color and the fact that they are a fungus? Surely not.
Muggers, have you ever tried serving Jan a mushroomy dish with the shrooms taken out? It would be a fun experiment :P
We cook with mushroom soup all the time....with Jan, I think it's the texture mostly..
Quote from: Mugwump on January 10, 2015, 08:08:55 PM
....with Jan, I think it's the texture mostly..
Yea, that's what I think it is with the kids too. They don't have a problem looking at them, and they don't have any concept of them being a fungus, but once they are in their mouths you can just see it on their faces..... LOL It's just the big sliced ones though. Like I said, they just gobble up the pieces or minced ones.
Dennis
Getting around the texture would involve sauteeing the mushrooms in butter with the other veggies and seperating as many of the shrooms as you can to something like a course media bag. When you make the dish itself put the bag of shrooms in as the dish cooks. When it's all done, dump all the shrooms on your plate ;D She will be happy and you will be happier.
Quote from: LizStreithorst on January 10, 2015, 08:22:48 PM
Getting around the texture would involve sauteeing the mushrooms in butter with the other veggies and seperating as many of the shrooms as you can to something like a course media bag. When you make the dish itself put the bag of shrooms in as the dish cooks. When it's all done, dump all the shrooms on your plate ;D She will be happy and you will be happier.
Not an issue....like peperoni...she just picks em off and slides the on my plate.. ;D....+1