May 31, 2019 | Main Course, Poutlry, Recipes
I have been in search of the perfect Chicken Marsala for years. I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas. I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.
Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing. I wend in search of the best Chicken Marsala recipe I could find. I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves. In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit. They loved it too!
First of all a little background on Chicken Marsala. I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden. Like I said everyone seems to have their own version of this dish! But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is. I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!
Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy. Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.
The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan. It is then covered with a sauce made from a Marsala wine reduction. Some recipes call for the addition of mushrooms, herbs, and tomatoes. Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.
When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.
Delicious Chicken Marsala
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Delicious Chicken Marsala
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Instructions
Combine Flour, salt, pepper, and garlic powder in a shallow dish.
Melt 2 tbs. butter in the olive oil in a frying pan.
Pat chicken dry with paper towel and dredge thru flour mixture
Fry chicken breasts in oil butter mixture until both sides start to turn brown.
Remove from pan and place in a covered dish or pan.
Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
Return cooked chicken to pan and spoon sauce over it.
Cook on stove top until chicken is heated thru.
Gently stir in 2 tbs. of butter.
Sprinkle with chopped parsley and serve.
Apr 18, 2019 | Main Course, Poutlry, Recipes
Chicken Milanese with Lemon Butter Sauce, wow! Sounds fancy doesn’t it? Sounds like something you’d order in a fancy Italian restaurant. It brings to mind the city of Milan, one of the world’s most fashionable city.
The name doesn’t lie, Chicken Milanese simply means Chicken made Milan style. It is one of the signature dishes of Milan; in Italian it’s called “Pollo alla Milanese”. Are you impressed yet? Traditionally it was made with veal, Cotoletta alla Milanese, but chicken has become a popular alternative.
Well let me tell you the first time I ever had Pollo alla Milanese was in a chic little restaurant in Cernobbio, a town on Lake Como about 40 kilometers away from Milan. And yes I ordered it because I thought with such a grand name it must be something different. Imagine my surprise when the waiter set a fried chicken cutlet in front of me and it didn’t even have any gravy!
Yup that’s what Pollo alla Milanese is, a battered and fried chicken cutlet. If we were talking Southern cooking it would be called chicken fried chicken and chicken fried steak if veal were used instead of chicken.
But because it’s an Italian style cutlet it’s not smothered in gravy and served with mashed potatoes and corn, like the perfect Southern comfort food. Instead it’s usually served with a bed of crisp fresh greens like an arugula salad. Instead of gravy they usually squeeze a slice of lemon over the cutlet or top it with a light lemony butter sauce. As far as I can determine that’s the only difference between chicken fried chicken and Chicken Milanese.
Well whatever you call it it’s still delicious! A bit fussy to make (you have to cut, pound, dredge, dip, bread, and fry) but so worth the time and trouble. I make it at home and serve it both ways, Milanese and fried cutlet with gravy, depending on what I’m hungry for. Either way my family loves them!
Here’s the recipe for Chicken Milanese with Lemon Butter Sauce!
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Ingredients:
4 Pieces Boneless, Skinless Chicken Breasts – sliced horizontally to make 8 thin slices
2 Cups Flour
3 Eggs beaten
2 Cups Panko or breadcrumbs – I prefer Panko which can be found at Asian Markets, but bread crumbs work fine
1 Tbs Garlic Powder
2 Tbs Italian Seasoning
1/4 Cup freshly grated Parmesan Cheese
Oil for frying
For the Sauce:
4 Tbs Butter
1 Tsp Minced Garlic
1/2 Cup Heavy Whipping Cream
1/2 Cup Chicken Stock
1/2 Cup White Wine
1 Tsp Italian Seasoning
2 Tbs Lemon Juice
Salt & Pepper to taste
Procedure:
Place chicken breasts between 2 sheets of plastic wrap – you will have to do this with 2-4 pieces at a time
Using a kitchen mallet pound breasts to 1/4″ thickness
Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters.
Set aside while you get the other ingredients ready.
Mix flour and garlic powder together and place in a shallow dish or bowl
Beat eggs in another shallow dish or bowl
Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl
Line bowls up in order (flour, egg, Panko) next to the stove. This makes the frying process so much easier and neater.
Heat oil in a large frying pan. Oil will be hot enough if it sizzles when you drop a piece of panko in it.
Dredge a slice of chicken in flour making sure both sides are completely covered
Dip both sides of chicken in egg
Dip both sides of chicken in Panko mixture
Place in frying pan and fry both sides about 3 minutes per side or until golden brown
Drain on paper towel
Serve with Roasted Potatoes and Lemon Butter Sauce
Sauce:
Melt 1 Tbl Butter in saucepan
Saute garlic in butter until it starts to brown
Stir in cream, stock, and wine until well combined
Bring mixture to a boil then reduce heat
Whisk in remaining butter 1 tbs at a time
Stir in seasoning and lemon juice
Season with salt and pepper to taste
Serve over Chicken Milanese
Chicken Milanese with Lemon Butter Sauce
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Chicken Milanese with Lemon Butter Sauce
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Instructions
Chicken
Place chicken breasts between 2 sheets of plastic wrap - you will have to do this with 2-4 pieces at a time
Using a kitchen mallet pound breasts to 1/4" thickness
Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters.
Set aside while you get the other ingredients ready.
Mix flour and garlic powder together and place in a shallow dish or bowl
Beat eggs in another shallow dish or bowl
Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl
Line bowls up in order (flour, egg, Panko) next to the stove. This makes the frying process so much easier and neater.
place in a shallow dish or bowl
Beat eggs in another shallow dish or bowl
Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl
Line bowls up in order (flour, egg, Panko) next to the stove. This makes the frying process so much easier and neater.
Heat oil in a large frying pan. Oil will be hot enough if it sizzles when you drop a piece of panko in it.
Dredge a slice of chicken in flour making sure both sides are completely covered
Dip both sides of chicken in egg
Dip both sides of chicken in Panko mixture
Place in frying pan and fry both sides about 3 minutes per side or until golden brown
Drain on paper towel
Serve with Roasted Potatoes and Lemon Butter Sauce
Sauce
Melt 1 Tbl Butter in saucepan
Saute garlic in butter until it starts to brown
Stir in cream, stock, and wine until well combined
Bring mixture to a boil then reduce heat
Whisk in remaining butter 1 tbs at a time
Stir in seasoning and lemon juice
Season with salt and pepper to taste
Serve over Chicken Milanese
Mar 14, 2019 | Recipes
This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list. and it is easy and fast. You will pass this Italian Sausage Tortellini Soup recipe along to your family and friends.
Click here for Italian Sausage Tortellini Soup recipe
(This post has affiliate links)
Ingredients
1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping
Directions
1. Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
2.Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
3. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.
Italian Sausage Tortellini Soup
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Italian Sausage Tortellini Soup
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Sep 25, 2018 | Desserts, Recipes
The first time I tasted this old-fashioned apple crisp, I couldn’t believe it was made on the grill. Topped with a scoop of ice cream, the warm heartwarming dessert will earn you rave reviews.
Perfect for camping or tailgating, a grilled apple crisp in a foil pack is a deliciously simple and portable version of the classic. I want to love camping. I really do. I love the idea of settling in around a blazing fire, toasting a couple of marshmallows on the perfect stick until gooey and charred. Coffee in a metal pot. Fried eggs in a cast iron skillet nestled into the coals. Sounds perfect!
That is until the reality of it all kicks in. The hot suffocating tent in the morning. Showers and toilets (or the lack thereof). And don’t even get me started on wildlife, specially things that are creepy crawly.
This Grilled Apple Crisp recipe is great for camping aficionados and non capers. And with the fall rolling around, it would also make a great sweet alternative for your tailgate. If you’re a little more adventurous than me, mix up the oat topping in advance, grab a few apples and some foil and pack it for your next excursion. But trust me, this homey dessert tastes just as good sitting comfortably at my kitchen table. Or if I’m feeling particularly outdoorsy, my picnic table. Enjoy!
Click Here for more #dessert recipes!
Here’s a recipe for Grilled Apple Crisp
Ingredients
10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter, cubed
Vanilla ice cream, optional
Directions
1. Place the apple slices on a double thickness of heavy-duty foil (about 24×12 in.). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.
2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Serve warm with ice cream if desired.
Nutrition Facts
1 cup: 381 calories, 9g fat (5g saturated fat), 20mg cholesterol, 92mg sodium, 77g carbohydrate (58g sugars, 6g fiber), 3g protein.
May 17, 2018 | Beef, Main Course, Recipes
Grilling is always fun. We have a family barbecue every Sunday. It’s lots of fun and a great way to catch up with each other after a busy week. One of the problems I run in to is finding new recipes to grill. Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe. I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.
Last month I tried this new marinade, mostly because I had all the ingredients in the pantry. But also because I love balsamic vinegar, which is the main ingredient to this recipe. I call it Beef Kabobs in Vinaigrette Marinade.
The best part about marinades is that it flavors your meat with very little work. It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work! I marinate my meat in the refrigerator overnight. The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil. If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all. That way I just thaw it out when we’re ready to grill.
Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them. We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without. When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.
Another helpful tip when grilling is to not over cook the meat. Grill meat until it is just about done to the way you want it (rare, medium, well). In short remove it from the grill before it is the desired “doneness”. Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving. This allows the meat to finish cooking and to release its juices. Try it out! You’ll end up with tender juicy meat! It works for steaks too!
Having said that here’s my recipe for Vinaigrette Marinade! By the way you can use the same marinade on chicken, lamb, or shrimp. Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.
Ingredients:
3 Lbs. Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)
1 Cup Balsamic Vinegar
1/2 Cup Olive Oil
2 Tbs. Finely Minced Garlic
1 Tbs. Fresh or Dried Rosemary
1 Tbs. Fresh or Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1 Large Onions cut into large chunks
1 Large Green Pepper cut into large pieces
1 Basket Mushrooms, washed and patted dry
Directions:
Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
About and hour or less before grilling place meat, onions, peppers, and
mushrooms on skewers. Alternate meat with veggies.
Grill over medium heat until meat is just about done the way you want it.
Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.
Serve hot with rice, potatoes, and other sides.
Beef Kabobs in Vinaigrette Marinade
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
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Beef Kabobs in Vinaigrette Marinade
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
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Instructions
Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
About and hour or less before grilling place meat, onions, peppers, and mushrooms on skewers. Alternate meat with veggies.
Grill over medium heat until meat is just about done the way you want it.
Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.
Serve hot with rice, potatoes, and other sides.
