CHICKEN MARSALA

 1/2 C All-Purpose Flour

2 tsp Greek Seasoning                                        

2 (6-8 ounce) boneless, skinless chicken breasts, halved lengthwise and pounded thin

4 T Olive Oil

4T Butter                                                               3 C Mixed Sliced Mushrooms 

   (cremini, oyster, shiitake)                              

3/4 C Marsala(Sweet)                                         

1 C Chicken Stock

Salt & Fresh Ground Black Pepper

Chopped Chives, for Garnish                  

Angel Hair Pasta

In a shallow bowl combine Flour and Greek Seasoning.  Quickly dredge chicken breast halves in seasoned flour, gently shake off excess mixture.  Heat oil in large skillet over Med-high heat until very hot but not smoking.  Add 1T butter and cook chicken breasts until golden brown on both sides, about 3 min each side.  Transfer to plate and set aside.  Add 1T butter to the pan and add mushroom mix.  Cook, stirring frequently, until mushrooms are golden 

brown around the edges and have given off their liquid.  Add the Marsala and bring to a boil, scraping to remove and browned bits from pan.  Once reduced by half, add the chicken stock and cook 3 minutes or until sauce has thickened slightly.  Lower heat to medium, return chicken to pan and cook until they are cooked through and sauce has thickened, 5-6 minutes.  Swirl in remaining butter, add salt and pepper to taste, top with garnish and serve 

immediately.

*My family prefers this served over Angel Hair Pasta but you can your favorite.  Also good over white rice.

Chicken Marsala and Cast Iron Mac N Cheese recipes print out.
 

Cast Iron Mac N Cheese

1 pound elbow macaroni

8 ounces bacon, chopped

1/2 medium onion, diced

4 T unsalted butter

4 T all-purpose flour

3 C whole milk

16oz cheese, grated

  (8oz monterey jack, 8oz cheddar)

1/4 C parmesan cheese, grated

Salt & Pepper

Drizzle of olive oil

1. Cook bacon over medium high heat, add a drizzle of oil to get it sizzling.  Once crispy, remove from skillet and set aside.

2. Add diced onions to bacon grease and cook until soft.  Remove from skillet and combine with bacon.

3.While doing the above get yournoodles cooking according to the package directions.  Cook 1-2 minutes under as they will finish in the cheese sauce.

*Very important NOT to clean or wipe out the skillet.  Pour out any excess pooled grease, leaving enough to coat the skillet.

4.Melt butter in a medium saucepan over medium heat.  Once melted add your flour and start whisking.  After 4-5 minutes it should be a nice light tan/brown color.

5.Now slowly, very slowly, start whisking in your milk.  Adding milk too fast will cause lumps to form.  (A few lumps is not the end of the world.)

6.Once all milk is added, whisk in your grated cheese and salt and pepper to taste.  The longer you stir on the burner the thicker it will get.  Stir to desired consistency.

7.Stir drained noodles, bacon, and onions into cheese sauce then pour into previously used skillet.  Cook for about 30 minutes at 400 degrees or until browned to your liking and edges are good and crispy.