Monthly Archives: September 2011

Chicken, Main Dish, Slow Cooker

Chicken Marsala – Slow Cooker Version

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I made up this recipe last Sunday morning.  Came home after church to a very yummy lunch!  The family loved it!

1 lb. chicken breast, cut into 1″ strips
16 oz. chicken broth (fat free)
1 can cream of chicken soup (fat free)
1 envelope mushroom gravy mix
1/4 cup Marsala wine
2 tbs. diced sundried tomatoes
1 small can sliced mushrooms, drained
2 tbs. each cornstarch and water, mixed

Coat inside of crock with Crisco, using a paper towel.  Place chicken in crock.

In a bowl, whisk together the soup, broth and wine.  Stir in tomatoes.  Pour over chicken. 

Cover and cook on low for 3 hours.  Stir in mushrooms.  Cook for another hour or until chicken pieces are thoroughly cooked.  When chicken is done, stir in water-cornstarch mixture.  Turn heat to high and simmer until thickened. 

Serve over cooked pasta or mashed potatoes.

Chicken, Italian, Main Dish

Chicken Marsala – Carrabba’s

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Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-ounce can mushrooms, drained
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Chicken Spice:
1-1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts ( small butterfly cut double breasts or large single breasts)
olive oil
Melt butter over low heat in a medium saucepan.Turn heat up to medium/high to saute the prosciutto in the melted butter forabout 2 – 3 minutes (be careful not to burn butter), add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmerfor an additional 5 minutes.  Add parsley and cream to the sauce and simmer for 3 – 4 minutes or until thick. Remove from heat, cover until needed.
Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in thebowl to make a finer blend.  Brush each chicken breast generously with olive oil. Sprinkle spice blendover both sides of each chicken breast and grill for 6 – 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking tomake the crisscross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.
 4  Servings
Chicken, Italian, Main Dish

Chicken Marsala 2

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4 chicken breasts, boneless & skinless
1/2 cup flour
Salt & Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine
Pound chicken breasts between sheets of plastic wrap until about 1/4″ thickness.   Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.   Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.   Cover and simmer for about 15 minutes.   Transfer to serving plate. 
4  Servings
Chicken, Main Dish

Chicken Marsala

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From Publix Apron Recipes.  Very simple and tasty!

1/2 pounds boneless chicken cutlets
1/2 teaspoon dried thyme leaves
1 tablespoon extra-virgin olive oil
1/2 cup pre-diced onions
4 ounces pre-sliced baby portabella mushrooms
1/4 cup Marsala wine
1/2 cup reduced-sodium chicken broth
1 (.75-ounce) packet mushroom gravy mix 

Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with thyme. Wash hands. Place oil in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan (wash hands); cook 2–3 minutes on each side until browned. Stir in wine, then add remaining ingredients. Stir until well blended. Reduce heat to low and simmer 6–8 minutes until sauce thickens and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.

Casseroles, Chicken, Main Dish, Make Ahead

Chicken Lasagna Florentine

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2  cups chopped cooked chicken
1  (10 3/4-ounce) can cream of mushroom soup, undiluted
1  (10-ounce) package frozen chopped spinach, thawed and well drained
2  cups (8 ounces) shredded Cheddar cheese
1  (6-ounce) jar sliced mushrooms, drained
1/4  teaspoon pepper
1  cup sour cream
6  lasagna noodles, cooked and drained
1  cup grated Parmesan cheese
3/4  cup to 1 cup chopped pecans
Stir together chicken and next 6 ingredients.
Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.
Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.
To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.
To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.
 6  Servings