The Best Chicken Marsala Recipe

The Best Chicken Marsala Recipe

Chicken Marsala

One of my favorite dishes is Chicken Marsala.  I’ve tried many different recipes in my quest for the perfect one; tweaking each one until it was just right.

Here is the recipe I use and my family loves it.  The sauce in this version is thicker and creamier than other versions due to the heavy cream and corn starch.  If you want a thinner sauce please read the notes at the end to see what ingredients can be omitted or substituted.

This recipe is very easy to make and should be served soon after cooking.  Left overs can be refrigerated, in fact it tastes even better the next day!

I serve Chicken Marsala with garlic mashed potatoes or my cousin’s “poor man’s pasta” the recipe for that is at the bottom of this post.

The Best Chicken Marsala

Ingredients:

1 lb. mushrooms
4 tbls. butter
2 tbls. minced garlic
1 cup Marsala wine
1 tsp. corn starch dissolved in 1/4 cup water
1/4 cup heavy cream
1/2 tsp. sea salt
2 lbs. boneless skinless chicken tenderloins, pounded to 1″ thickness
2 tbls. olive oil
1/2 cup flour
1 tsp. ground sea salt
1 tsp. ground black pepper
1 tsp. garlic powder
10 oz. cherry tomatoes, halved
Fresh parsley chopped

Directions:

1.  Wash mushrooms and pat dry.  Slice into thin slices.

2.  Melt 2 tbls. butter in large sauce pan over medium heat.  Add sliced mushrooms and cook until golden brown, about 5-10 minutes.

3.  Add garlic and wine to the mushrooms.  Lower heat and gently simmer until wine reduces, about 15 minutes.

4.  Add cream, corn starch, and sea salt.  It should thicken slightly.  If it’s too thick add more wine to desired consistency, but not more than another 1/2 cup.  Set aside. *

5.  Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.

6.  Heat oil and 2 tbls. butter in a skillet over medium heat.

7.  Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.

8.  Pour Marsala sauce over chicken.  Add cherry tomatoes.  Simmer until tomatoes are soft, but not mushy.

9.  Sprinkle with chopped parsley before serving.

* For thinner sauce OMIT heavy cream and corn starch in step 4.  Add salt and set aside.  Cook chicken as directed.  In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts.  Sprinkle with parsley.

Poor Man’s Pasta

Ingredients:

1 lb. Pasta
3 tbls. butter
1/4 shredded fresh parmesan cheese

Directions:

1.  Cook pasta as directed on box.

2.  Drain pasta.

3.  Melt butter in skillet over medium heat.

4.  Add cooked pasta.  Toss in butter until pasta is covered.

5.  Add parmesan cheese.  Toss pasta until cheese is evenly distributed.

6.  Serve hot.

The Best Chicken Marsala Recipe
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
The Best Chicken Marsala Recipe
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
Chicken Marsala
  1. Wash mushrooms and pat dry. Slice into thin slices.
  2. Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
  3. Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
  4. Add cream, corn starch, and sea salt. It should thicken slightly. If it's too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside.
  5. Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
  6. Heat oil and 2 tbls. butter in a skillet over medium heat.
  7. Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
  8. Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
  9. Sprinkle with chopped parsley before serving.
Poor Man's Pasta
  1. Cook pasta as directed on box.
  2. Drain pasta.
  3. Melt butter in skillet over medium heat.
  4. Add cooked pasta. Toss in butter until pasta is covered.
  5. Add parmesan cheese. Toss pasta until cheese is evenly distributed.
  6. Serve hot.
Recipe Notes

For thinner sauce OMIT heavy cream and corn starch in step 4.  Add salt and set aside.  Cook chicken as directed.  In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts.  Sprinkle with parsley.

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Snowball Cookies – Without Nuts

Snowball Cookies – Without Nuts

Snowball Cookies are also called Mexican Wedding Cookies and Russian Tea Cakes. What I love the most of these cookies is the texture and the fluffiness, not too sweet powdered sugar coating. My mother baked snowballs during Christmas, New Year and other special occasions.

Snowballs comfort me whenever I’m sad, my mom gave me those when I’m upset and crying. It makes me feel better and happy.

This is my version of Snowball Cookies also called Mexican Wedding Cookies and also called Russian Tea Cakes. Enjoy!!!

 

Ingredients:

2 cups butter “2 sticks”, soft. I used salted

4 1/2 cups all-purpose flour

1 cup powdered sugar

+ 2 cups powdered sugar (for coating)

2 tsp. vanilla extract

Directions:

Preheat oven to 400 degrees F.

Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.

Add the flour & mix until soft dough ball formed.

Roll the dough into 1″ balls & place on ungreased cookie sheet (I used a nonstick baking mat).

Bake for about 9 minutes or until cookies are set but not brown.

Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.

Place on cooling rack to cool and roll in powdered sugar again.

Serve,

Share with your family and friends,

Enjoy!!!

Snowball Cookies - Without Nuts
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Snowball Cookies - Without Nuts
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.
  3. Add the flour & mixed until soft dough ball formed.
  4. Roll the dough into 1" balls & place on ungreased cookie sheet (I used a nonstick baking mat).
  5. Bake for about 9 minutes or until cookies are set but not brown.
  6. Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.
  7. Place on cooling rack to cool and roll in powdered sugar again.
  8. Serve,
  9. Share with your family and friends,
  10. Enjoy!!!
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Devon’s Easy Corn Bread Recipe – Delicious!

Devon’s Easy Corn Bread Recipe – Delicious!

Happy Thanksgiving!  I know you’ve just finished putting the bird in the oven for today’s big feast.  That’s usually how it works at my house, and probably at most of the homes in the country!  Anyway, by dinner time I will be so over the turkey dinner and wondering what to make for dinner this weekend.  (I’m hoping all the leftovers are gone by then!)

corn breadWell I know after Thanksgiving the last thing I want to do is make yet another elaborate meal!  I try to stick with something simple without poultry!  One of our go to favorites is Chili with Corn Bread.  It’s super easy, feeds a crowd, filling, and delicious!

Now I’ve never been a big fan of corn bread, although I must admit it goes great with Chili.  But last month we sent my grandson Devon to cooking classes at the community park.  On his first day of class he brought home corn bread.  I had assumed it was from a mix, you know like that Jiffy corn bread mix you can buy at the grocery store.  I’ve made corn bread from that mix, it was barely ok.  Maybe that’s why I’m not such a corn bread fan, I’ve never been able to find the perfect one.

Well let me tell you the corn bread Devon made was incredible!  No mix for Devon, they made it from scratch!  But he didn’t have the recipe.  I sent him back the next week to ask for the recipe.  They must have had several requests because Devon came home with the printed recipe.

This corn bread is fluffy and light with just enough sweetness.  It’s got a more cake like consistency.  Oh ya, it’s buttery too!

Now Devon proudly makes this delicious corn bread for our family.  We all love it!  We serve it with chili, a good fall comfort food when it’s a bit chilly outside!  It also goes great with our Sunday barbecues!  It will also go beautifully with our Cheesy Chili Mac!

I thought I’d share the recipe with you!  I’m sure you’ll love it as much as we do!  By the way you can whip this up in less than an hour, and that includes baking time!

Ingredients:

2 Sticks butter, melted

1 Cup Sugar

1 Cup Milk

3 Eggs, beaten

2 Cups Bisquick

1/3 Cup Yellow Corn Meal

1/2 Tsp. Baking Soda

Directions:

Pre-heat oven to 350°

Place milk in large mixing bowl and add melted butter, stir

Add sugar and stir well

Add eggs and stir well

Mix Bisquick, Corn Meal, and Baking soda together

Add dry ingredients to egg mixture and stir until all lumps are dissolved

Pour into 9×13 baking pan

Bake 25 Minutes.

Let Cool and slice.

corn bread

 

 

Devon's Corn Bread
Print Recipe
Cook Time
25 Minutes
Cook Time
25 Minutes
Devon's Corn Bread
Print Recipe
Cook Time
25 Minutes
Cook Time
25 Minutes
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350°
  2. Place milk in large mixing bowl and add melted butter, stir
  3. Add sugar and stir well
  4. Add eggs and stir well
  5. Mix Bisquick, Corn Meal, and Baking soda together
  6. Add dry ingredients to egg mixture and stir until all lumps are dissolved
  7. Pour into 9x13 baking pan
  8. Bake 25 Minutes. Let Cool and slice.
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Easy & Delicious Cheese Straws

Easy & Delicious Cheese Straws

cheese strawsThe other day I was looking for something easy to whip up to add to our Sunday night barbecue. I usually make garlic knots but didn’t have any frozen bread dough.  I didn’t want to make a grocery run so I hunted around the kitchen to see what I could come up with. Well, I found a box of frozen puff pastry in the freezer and some shredded cheeses. That’s when I decided I’d make Cheese Straws!

These Cheese Straws are super simple to make and require just a few ingredients.  Best of all they are too yummy!

 

For our Sunday night barbecue I served Cheese Straws instead of dinner rolls, the family loved them.  But you can have them as a snack too!  Because they’re made with puff pastry they’re light, buttery, and flaky!

Here’s how you make them!

Cheese Straws

makes 16 pieces

Pre-Heat over to 425°

Ingredients:

1 Pkg. Frozen Puff Pastry sheets  Thawed- each package comes with 2 sheets

1/2 Cup Melted Butter

1 Tbs. Garlic Powder

1/2 Cup Shredded Cheddar Cheese

1/3 Cup Shredded Parmesan Cheese

1 Egg Beaten

Directions:

Melt butter and stir in Garlic Powder

Toss together cheeses

Unfold one sheet of puff pastry and brush with butter mixture

Evenly distribute 1/4 of cheese mixture on half of the pastry sheet

Fold pastry sheet in half over the cheese and brush with butter

Evenly distribute another 1/4 of cheese mixture on the top – lightly press cheese into the pastry dough to keep it in place

Using a sharp knife or pizza cutter cut the pastry sheet into 8 strips

Take the first strip in twist it a couple of times

Place twisted strip on parchment covered baking sheet

Repeat with the rest of the strips

Repeat this whole process with the other sheet of puff pastry

Brush beaten egg over all the strips°

Place twists in the PRE-HEATED oven and bake for about 20-25 minutes or until golden brown.

Serve hot or cold.

 

Cheese Straws
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Servings
16 Pieces
Servings
16 Pieces
Cheese Straws
Print Recipe
Servings
16 Pieces
Servings
16 Pieces
Ingredients
Servings: Pieces
Instructions
  1. Pre- Heat oven to 425 degrees
  2. Melt butter and stir in Garlic Powder
  3. Toss together cheeses
  4. Unfold one sheet of puff pastry and brush with butter mixture
  5. Evenly distribute 1/4 of cheese mixture on half of the pastry sheet 
  6. Fold pastry sheet in half over the cheese and brush with butter
  7. Evenly distribute another 1/4 of cheese mixture on the top - lightly press cheese into the pastry dough to keep it in place
  8. Using a sharp knife or pizza cutter cut the pastry sheet into 8 strips
  9. Take the first strip and twist it a couple of times
  10. Place twisted strip on parchment covered baking sheet
  11. Repeat with the rest of the strips 
  12. Repeat this whole process with the other sheet of puff pastry
  13. Brush beaten egg over all the strips°
  14. Place twists in the PRE-HEATED oven and bake for about 20-25 minutes or until golden brown.
  15. Serve hot or cold. 
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Panutsa (Peanut Brittle) Recipe!!!

Panutsa (Peanut Brittle) Recipe!!!

Panutsa, or also called as “Peanut Brittle” in English Dialect, is a delicacy that is a favorite in the Batangas region of Philippines. It is usually sold in stalls around Batangas and in buses for inbound or outbound trips to the province.

Panusta is very easy to prepare and to cook, even a 5 year old child can cook it. With its very simple ingredients and procedures, you will never imagine that this is a very mouth-watering treat for your family and friends.

This is my version of Panutsa (Peanut Brittle) Recipe, Enjoy!

 

Ingredients:

1 cup peanuts, pealed

1 tsp. baking soda

2 tbsp. butter, softened

½ cup corn syrup

1 cup granulated white sugar

¼ cup water

¼ tsp. salt

 

Directions:

Grease a baking tray/cookie sheet then set aside.

Heat a saucepan over medium heat, then put-in corn syrup, sugar, water, and salt then stir and bring to a boil. Add peanuts and stir.

Measure the temperature until it reaches 290 degrees Fahrenheit using a candy thermometer, lower down the heat to avoid the sugar and peanuts from being burnt.

Turn-off heat and  put-in the butter and baking soda and stir thoroughly.

Pour the mixture on the greased baking tray then arrange then allow the mixture to completely cool.

Remove the mixture from the tray and cut into desired sizes.

Serve,

Share and enjoy!

Panutsa (Peanut Brittle) Recipe!!!
Print Recipe
Servings
6-8 people
Servings
6-8 people
Panutsa (Peanut Brittle) Recipe!!!
Print Recipe
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Instructions
  1. Grease a baking tray/cookie sheet then set aside.
  2. Heat a saucepan over medium heat, then put-in corn syrup, sugar, water, and salt then stir and bring to a boil. Add peanuts and stir.
  3. Measure the temperature until it reaches 290 degrees Fahrenheit using a candy thermometer, lower down the heat to avoid the sugar and peanuts from being burnt.
  4. Turn-off heat and put-in the butter and baking soda and stir thoroughly.
  5. Pour the mixture on the greased baking tray then arrange then allow the mixture to completely cool.
  6. Remove the mixture from the tray and cut into desired sizes.
  7. Serve,
  8. Share and enjoy!
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