Chicken Marsala
Serves 4
2 Tablespoons all purpose flour
Salt and pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 tablespoon olive oil
10 ounces cremini mushrooms, trimmed and thinly sliced
1 shallot, minced
1 tablespoon finely chopped fresh sage, plus more for garnish
1/2 cup sweet Marsala wine
1/4 cup heavy cream
1 tablespoon butter
Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour.
In a large skillet, heat oil over medium Add chicken and cook until golden on the outside and opaque throughout, about 8 to 10 minutes per side. Transfer to a plate, and cover to keep warm.
Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, about 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, around 3 to 5 minutes. Remove from heat, and stir in butter.
Top chicken with mushroom sauce and garnish with sage.
**I did not use any sage and it still turned out delicious! Also, Publix did not have cremini mushrooms so I used shitaki.
Italian Beef Florentine with Savory Pasta
Serves 4
1/4 cup flour
2 eggs or 1/2 cup egg substitute
1 1/2 cups panko bread crumbs
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 beef chuck patties (1 lb)
3 tablespoons olive oil
1 packet garlic and herb sauce mix (about 1.5 oz)
1 1/2 cups reduced fat milk
2 tablespoons unsalted butter
2 cups baby spinach leaves (about 3 oz)
1. Place flour on plate. Beat eggs gently, in a shallow bowl, until blended. Combine in second shallow bowl, bread crumbs, Italian seasoning, salt and pepper.
2. Preheat large saute pan on medium-high 2-3 minutes. Dip patties in flour (coating on both sides) then dip into egg mixture. Finally, dip into bred crumb mixture.
3. Place oil in pan; swirl to coat. Add patties to pan; cook 2-3 minutes on each side to brown.
4. Reduce heat to medium; cook 2-3 more minutes on each side until internal temp. reaches 160 degrees.
5. Meanwhile, combine sauce mix and milk in medium saucepan. Bring to a boil on medium-high.
6. Reduce heat on sauce to low; stir in butter and spinach. Cook 2-3 minutes, stirring often, or until spinach is wilted. Serve sauce over patties.
Savory Pasta
2 tablespoons olive oil
1 (19.4 oz) package frozen pasta with cream sauce
1 (14.5 oz) can herb/garlic diced tomatoes (drained)
1. Place oil and pasta mixture in large pan. Cover and cook on medium 8- minutes, stirring occasionally, or until pasta is hot and sauce is dissolved.
2. Stir in tomatoes; cook 1-2 more minutes. Serve.
Best Chili Ever
Serves approx. 8
1 onion
1 1/2 lb ground chuck (I have used lean ground beef and it turns out just as well)
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (10.75 oz) can condensed tomato soup
1 (14.5 oz) can diced tomatoes/sweet onions (undrained)
1 (10 oz) can milder diced tomatoes/green chilies (undrained) (I think I used a 14.5 oz can)
1 (16 oz) can chili beans in mild sauce (undrained)
1 (15 oz) can black beans (drained)
**I have also added 1 can Great Northern Beans or an additional can of Black Beans.
1. Remove ends and peel from onion; chop onion coarsely and divide in half.
2. Preheat large saucepan on medium-high 2-3 minutes. Place beef, chili powder, seasoned salt, pepper, and 1/2 of the onions in pan. Cook 4-5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
3. Stir in remaining ingredients, including remaining 1/2 onions. Bring to a boil, stirring often.
4. Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors. Serve.
**Top with cheese and eat with Fritos. It's a great dish for a football Saturday!
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