Category Archives: Poultry

Chicken, Italian, Pasta

Chicken Marsala

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To make my Chicken Marsala, you will need:

2 tablespoons each butter and olive oil
4 chicken breast cutlets
1/2 pound fresh mushrooms, diced
1 tablespoon diced fresh garlic
1 tablespoon dried onion flakes
1 tablespoon chicken bouillon
1/2 cup Marsala wine (or white wine)
3 cups milk
2 tablespoons flour
salt and pepper
1/2 tsp dried Italian seasonings
8 oz dried pasta, cooked al dente’, tossed with olive oil and kept warm

In large deep sided frying pan, heat oil and butter over medium heat. Add chicken breast cutlets and saute until lightly browned on each side. Remove chicken from pan and keep warm. To frying pan, add the mushrooms, onion, garlic and wine. Scrape bottom of pan to deglaze the chicken bits. Cook until mushrooms are softened. Meanwhile, place flour in liquid measuring cup and whisk in 1/2 cup of the milk until flour is dissolved. Add the rest of the milk and bouillon and mix well. Pour mixture into the hot pan with the mushrooms and wine. Stir constantly until thickened over medium heat. Season with salt, pepper and Italian seasonings. Return chicken to the pan and simmer in the sauce for 5 minutes. Serve over warm pasta.

Barbecue, Chicken, Pulled Chicken, Sandwiches, Sauces

Pulled Chicken Sandwiches

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1 tbsp. olive oil
1 medium onion, cut iont 1/4 inch thick slices
1/2 cup chopped green or red sweet pepper
3/4 cup regular or honey barbecue sauce
4 cups shredded roasted or rotisserie chicken
6 whole grain buns, split and toasted, if desired

1. In a large skillet, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add barbecue sauce and chicken; toss gently to coat. Heat through.
2. To serve, spoon chicken mixture onto buns

Serves 6

Chicken Breasts, Pizza

Thai Chicken Pizza – California Pizza Kitchen Copycat

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Thai Chicken Pizza –
California Pizza Kitchen Copycat

2 Servings

pizza crust
PEANUT SAUCE CPK
1 boneless chicken breast, half, skinless, cut into bite-sized chunks
1 1/2 teaspoons olive oil
1 1/4 cups mozzarella cheese, grated
1 to 2 green onion tops, julienned
1/2 cup bean sprouts
1/2 carrot, julienned or grated (1/4 cup)
2 teaspoons fresh cilantro, minced
1 tablespoon peanuts, chopped fine

Place chicken in zip-top bag, add 1/3 of the peanut sauce, seal and refrigerate for 2 hours. Heat 1 tsp. oil in a small pan over medium-high heat. Cook the marinated chicken for 3-4 minutes.
Prepare pizza crust, or use ready made bread shell. Top crust with remaining pizza sauce. Sprinkle 1 cup of mozzarella cheese over sauce. Sprinkle julienned green onion tops over cheese, followed by the chicken, bean sprouts and carrots. Top with remaining cheese, cilantro and nuts.
Bake for 10-12 minutes or until crust turns light brown.
Cut into 8 slices.

Chicken Breasts, Italian

Stuffed Chicken Marsala – Olive Garden Official Recipe

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Cheese Stuffing:

1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce:

1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Pre-heat oven to 350°F.

Combine all cheese stuffing ingredients in a mixing bowl.
Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick. Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck. Fold over other lobe of chicken breast; does not have to seal.

Heat large sauté pan over medium heat. Add olive oil and heat until shimmering. Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. Saute chicken breasts with preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent. Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of pan. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
Serve with your favorite garlic mashed potato recipe.

4 Servings