Spicy Sesame Chicken Skewers

In my opinion there's nothing better than a versatile chicken recipe! I adapted a recipe for sesame noodles a sweet friend shared with me, turning it into a simple and delicious marinade and sauce for chicken. These yummy chicken skewers are delicious as both an appetizer and as a main course over steamed rice with some crispy peapods or broccoli. Marinating the chicken overnight gives it incredible flavor and the most tender texture. The honey in the marinade caramelizes into a sweet and smoky glaze as the chicken grills, and the red pepper flakes lend a subtle heat to balance out the sweetness of the honey. So delicious!

Ingredients:
2 large boneless skinless chicken breasts

1 pk. of bamboo skewers (soak them for at least 30 minutes before grilling)

1/4 Cup Vegetable Oil
6 Tbsp Sesame Oil
1 1/4 tsp red pepper flakes
6 Tbsp honey
5 Tbsp low-Sodium soy sauce
1/4 Cup green onions - sliced/chopped

2 tbsp. cold water

1 tbsp. cornstarch

Assembly:

Cut chicken into strips (or use tenderloins). Combine marinade ingredients (everything except the green onion, water and cornstarch). Pour half of the marinade over the chicken and refrigerate for 8-24 hours (save the rest in a container). Weave the chicken onto the skewers. Grill the chicken over medium heat. While chicken is grilling, heat the remaining marinade to a boil. In a small bowl, mix 2 tbsp. water with 1 tbsp. cornstarch. Stir the mixture into the boiling sauce. Stir for about 30 seconds until the sauce coats the whisk or spoon. Remove from heat and serve warm as a dipping sauce. Sprinkle the chicken skewers with green onions.  

Murg Makhani (Butter Chicken)

I absolutely adore Indian food and have always wanted to try making a dish or two to add to my at home repertoire. I also have to mention that I have only convinced my husband to go out for Indian once in eleven years, and that was only because we were in the UK and he knew how desperate I was to go to this particular restaurant I'd heard so much about from friends. Throw in the fact that my toddler has shown an affinity for our local Indian restaurant, and it was perfect timing for me to make an Indian dish or two at home. I chose Murg Makhani (Butter Chicken) and garlic naan and am SO happy I did! I read several recipes, adding and omitting ingredients and steps before coming up with the recipe below. My husband ate everything on his plate (not his favorite food still, but I was very pleasantly surprised he liked it at all!) and my daughter had leftovers for lunch for the next two days! I know I will be making this A LOT in the future!

Serves: 4

Ingredients:

2 boneless, skinless chicken breasts cut into chunks (brined in a salt water solution)

1/4 teaspoon cayenne pepper

1 tablespoon garam masala

1/2 tsp. ground ginger

8 tbsp. butter

1/2 yellow onion, chopped

1 tbsp. tomato paste

1 15 oz. can tomato puree

1 15 oz. can petite diced tomato

1/2 cup heavy cream

Kosher salt/black pepper

Assembly:

Stir the garam masala, ginger and cayenne together. Melt the butter then saute the onions for a few minutes, adding the spice mixture once the onions become translucent. Stir frequently for about 45 seconds until spices are very fragrant. Stir in the tomato paste until combined. Add the tomato puree and diced tomatoes and bring to a boil. Remove from heat and use an immersion blender (or you can carefully pour it into a Cuisinart) to completely puree the sauce. Cook for about 15 minutes over medium low heat. Place the chicken into the sauce and stir until chicken is coated. Cover and cook on medium-low for about 15 minutes (until chicken is cooked through). Stir in the heavy cream, salt and pepper to taste, and simmer for another 10 minutes before serving with basmati rice and naan. 

Honey-Lime Grilled Chicken Legs

So I had big plans to post my BBQ slider recipe, but I made this chicken tonight and had to get the ingredients down on the computer before they were gone from my head! I'm so excited to share this recipe~ I wasn't sure how it would turn out since I was pretty much flying blind after reading several grilled chicken recipes and deciding to scrap them in favor of playing around with some basic ingredients. This chicken turned out juicy...it was the right combination of sweet and spicy with the lime juice lending just the right hint of acidity. A slight char on the outside of the chicken created a deliciously crisp and smoky skin. I think I spent the entire meal sounding like Bubba from Forrest Gump going on and on about the different ways I plan to use this marinade again in the future (if you're interested, pork chops and grilled shrimp topped my list!). The best part is that everything in this recipe can be found on any given day in my kitchen. Those are the best recipes, aren't they?!

Serves: 4

Ingredients:

12 chicken drumsticks

3/4 cup low sodium soy sauce

1/4 cup cold water

1/4 cup honey

juice of half a lime

3 large cloves of garlic

3 green onions

1 tbsp. sriracha

pepper

3 tbsp. vegetable oil (or 1 tbsp. sesame oil)

Chopped green onions for garnish (optional)

Assembly:

Soak chicken legs in a combination of six cups of water and 1/4 cup kosher salt for four hours (this is an optional step, but it just adds to the finished chicken's tenderness). Combine soy, water, honey, lime, garlic, green onions, pepper and oil then blend using an immersion blender or Cuisinart. Pour mixture into a large Ziploc bag and add the chicken. Marinate at least 3 hours (up to overnight. Grill over medium high heat (I start out high to get a good sear then reduce to medium to cook the chicken thoroughly). Make sure you watch the chicken so it doesn't burn since there are sugars in the marinade! While chicken is cooking, pour marinade into a sauce pan and bring to a boil. Turn down to medium low heat until reduced by about 1/3. Brush reduction onto the chicken in the last 10 minutes of cooking (I repeat about 3 times). Remove from the grill and allow to stand for at least 5 minutes before serving (this allows the juices to redistribute). Top with chopped green onions.

Spicy Chicken Nachos

I have been a terrible blogger these days! I just had my second baby almost two weeks ago, and keeping up with my sweet and feisty toddler hasn't been the most conducive to blogging. Even though I've been away from The Happiest Belly quite a bit, I'm still cooking as much as ever (which means that I have lots of material for future posts!). Here's one of my new favorites~ when I was pregnant this time around, I wanted desserts and spicy foods nonstop. Spicy chicken nachos were a natural solution to the spicy cravings! These nachos and cheesy and spicy, featuring pulled chicken made using a delicious garlicky, smoky marinade then grilled and layered on the nachos. Topped with jalepenos, a quick and easy homemade salsa and a simple homemade guacamole (search in the sidebar for these recipes) along with some other goodies, these nachos will truly give you a Happy Belly!

Serves: 3-4

Ingredients:

For the chicken~

1 chicken breast

1 chipotle in adobo

juice of one lime

1 clove garlic

salt, pepper

1 tsp. cumin

1 tbsp. tequila (optional)

3 tbsp. vegetable oil

For the nachos~

1 bag of your favorite chips (I really like On the Border Rounds)

2 cups of your favorite cheese, shredded (I like jalepeno cheddar or cheddar jack) *I've made these nachos with a homemade cheese sauce, but I actually prefer the simple shredded cheese)

1/2 cup jalepenos

sour cream

lime wedges

3 chopped green onions

guacamole (from 1 avocado)

salsa

Assembly:

Pulse marinade ingredients in a food processor. Add chicken and marinate up to 4 hours (at least 30 minutes). Grill the chicken then allow it to cool before shredding it with a fork. Spread about 1/3 of the chips out on a baking sheet then top with cheese and chicken. Repeat until all of the cheese and chicken have been used. Bake for approximately 10 minutes at 375 degrees. Top with remaining ingredients and enjoy!

Bird is the Word~ Balsamic Glazed Cornish Game Hen

So it's not the most artistic photograph, but doesn't the chicken below look tasty? Cornish game hens are small, delicious chickens. They are the perfect size for an individual (I usually have extra that I use to top salads the next day, but my husband always finishes his!) and are a beautiful protein to serve at a dinner party or on a special occasion. I love the way the balsamic glaze looks rich and inviting~ the chicken underneath is so tender and juicy too. I make my hens on the rotisserie attachment for my grill (LOVE IT!), but you can just as easily use a roasting pan in your oven. Usually I serve this dish with grilled asparagus, roasted garlic mashed potatoes or grilled potatoes and crusty french bread. Enjoy!

Serves: 2-3

Ingredients:

1/4 cup olive oil
2 cornish game hens (these come frozen)
1/3 stick softened butter
kosher salt
black pepper
1/2 cup balsamic vinegar
3 tbsp. honey
3 mashed cloves of garlic

Assembly:
Place thawed hens in a resealable bag with 4 cups of water and 1/3 cup kosher salt. Let this sit in the fridge for up to 6 hours (this step seasons the chicken all the way through). Bring vinegar, oil, honey, garlic, salt and pepper to a boil, then reduce until you have about half of your original liquid. Allow to cool completely. Make a small tear in the skin of each bird, then, using your fingers, gently rub the butter all of each bird between the skin and the flesh. Liberally salt and pepper the outside of the birds.

**On the grill: Turn on the rotisserie panel and allow grill to heat. Place the birds close together on the rotisserie, then cook approximately 2 hours, basting frequently with the balsamic reduction in the last 10 or so minutes. Cool for 10+ minutes then serve.
In the oven: Roast the birds over medium heat (probably about 350) for approximately 60 minutes before brushing on the marinade. Cook the birds another 20 or so minutes (basting frequently). Allow the birds to cool for at least 10 minutes before serving.

**I don't ever oven roast my birds, so these times/temperatures are an approximation. Keep and eye on the birds~ they'll be done when the juices run clear!

Chipotle Chicken and Caramelized Onion Quesadillas

As promised, here is my favorite quesadilla recipe! The spiciness of the chicken is a delicious contrast to the richness of the caramelized onion. You can just as easily serve these quesadillas as an entree or as an appetizer at your next party. Try swapping out the chicken for london broil or flank steak or omitting the meat and adding other vegetables. DELICOUS!
Yields 2 large quesadillas

Ingredients:
4 large flour tortillas
1 chicken breast (boneless, skinless)
1/4 cup vegetable oil plus 6 tbsp.
1 chipotle in adobo plus 1 tbsp. adobo sauce (you can buy this in a can)
2 cups shredded colby-jack cheese
juice of 1 lime
1 clove garlic
1 tsp. cumin
Kosher salt, black pepper
1 yellow or red onion, sliced
8 baby bella or white mushrooms, sliced

In a mini food processor (or blender), mix 1/4 cup oil, chipotle, adobo, lime, cumin, garlic and salt/pepper. Marinate chicken 2-3 hours. Grill chicken over medium-high heat for 4-5 minutes per side then allow to rest. Shred chicken using two forks. Heat 3 tbsp. oil and add onion. Cook over medium-low heat for approximately 20 minutes until caramelized. Remove from pan, add mushrooms and cook over medium heat until sauteed. Allow to cool, then mix with chicken. In a clean pan, heat 1/8 cup oil over medium heat then add one tortilla. Sprinkle with cheese, top with chicken-vegetable mixture and top with more cheese. Add the second torilla and place a heavy pan on top. Cook 2-3 minutes over medium heat then remove pan and flip with a spatula. Cook 2-3 minutes and remove, slicing with a pizza cutter. Repeat with second set of tortillas. Enjoy with sour cream, fresh salsa and guacamole!

Balsamic Marinated Chicken Breast

This chicken recipe is incredibly easy to make and is bursting with flavor. Marinated in a simple balsamic vinaigrette, the chicken is tender, juicy and packs a garlicky punch. I typically pair the chicken with risotto or add it on a baguette along with a pesto-mayo, roasted peppers and provalone cheese for a delicious and filling sandwich. You can also dice up the chicken and add it to salad or toss it with marinated vegetables for a super healthy meal.

4 boneless, skinless chicken breasts (serves 8 when made into a sandwich)

Marinade:
1/2 cup olive oil

1/8 cup balsamic vinegar

1 tbsp. honey

1 tsp. dijon

1 garlic clove

salt, black pepper

Assembly:

Blend marinade using a small Cuisinart or immersion blender. Add chicken breasts and marinate up to 3 hours. Pat chicken breasts dry and grill them over medium heat, 5-7 minutes on the first side, 3-4 on the second. Remove them from the grill and allow them to rest for 5-10 minutes before serving.

Technique Tuesday: Frying Chicken

Fried chicken is one of those super-comfort foods that can instantly make you feel warm and loved. I love making it on cold, rainy days alongside macaroni and cheese and mashed potatoes (hello carbs!). The crust on the chicken is crunchy and flavorful, and the chicken beneath is juicy and tender. Perfectly fried chicken is one of those great weapons to have in your cooking arsenal. It just takes an understanding of a few easy techniques and some patience. Before long, you will be a fried chicken pro!

1. Brine your chicken

This step will ensure that your chicken is tender and juicy instead of dry and tasteless. A few hours before you will cook it, let the chicken soak in a combination of water and kosher salt (2 cups water to 1/4 cup salt). Search "brining" in the sidebar for more information on this process.

2. Season your chicken

Season your chicken liberally with salt and pepper before dredging. Seasoning at each step of the cooking process will give you a flavorful bite every time.

3. Season your dredging flour and liquid

I use a three step dredging method. First, season all-purpose flour with salt, pepper and garlic powder. Next, whisk two eggs, a splash of milk and 2 tbsp. hot sauce in a separate bowl. Finally, make a third bowl with the same ingredients as the first (salt, pepper, garlic powder). Form an assembly line and dredge your chicken in each of the bowls before frying.

4. Properly dredge your chicken

Make sure that you are completely coating the chicken in each of the three dredging mixtures. This is what's going to get you that beautiful, golden brown crust.

5. Watch your temperature

Shoot for 350 degrees. Stick the tip of a wooden spoon in your oil to gauge the temperature. If bubbles form around the tip, you are ready to fry.

6. Select the right oil

I prefer to fry my chicken in vegetable oil. It imparts a nice flavor without the heaviness of other oils like peanut.

7. Don't overcrowd the frying pan

Make sure to space out your chicken in the frying pan. If you overcrowd the pan, you will lower the heat of the oil and cause the chicken to steam instead of fry.

7. Give it time

For the chicken to cook all the way through, you need to be patient. Typically it takes me about 20 minutes to completely fry a thick breast. The juices should run completely clear when your chicken is thoroughly cooked.

8. Let it rest

Like any other meat, fried chicken should rest for a few minutes so that all the juices don't run out onto the plate. Remove your chicken from the oil onto paper towels and give it a few minutes before serving.

Honey Dijon Grilled Chicken Wraps

My husband is a huge fan of these chicken wraps which really surprised me at first because they are completely loaded with raw vegetables! This is one of my favorite things to make for a quick dinner~ it's got all sorts of crunchy, fresh vegetables, but it also has deliciously marinated chicken, pepper jack cheese and, of course, bacon! It's one of those great sandwiches that everyone will like, even if they swear up and down they don't like raw veggies. You can just go right ahead and forget that you're eating bacon, cheese and mayo (they're cancelled out by the veggies, of course). Because I'm posting this on Thanksgiving, I wanted to mention that you can easily swap out the chicken for turkey. You can also combine some cranberry sauce with mayonnaise instead of using the mayonnaise/dijon blend. YUM. Serves 2

Ingredients:

For the wrap:
2 large flour tortillas

4 strips of cooked bacon

2-4 sliced mushrooms

julienned red pepper

julienned red onion

a small handful of greens (I prefer spring mix)

sliced avocado

sliced pepperjack

For the mayonnaise: mix 3 tbsp. mayonnaise with 1 tbsp. djion mustard

For the chicken:
1 chicken breast

juice of 2 lemon

3 tbsp. honey

1 tbsp. dijon mustard

salt

black pepper

3 tbsp. vegetable oil

Assembly:

Grill the chicken for 5-6 minutes on each side over medium heat. Let the chicken rest for about 5-10 minutes then slice it on the bias. Using a spoon, smear the mayonnaise/dijon mixture on the tortilla then add a few slices of chicken and each of the vegetables. Be careful not to overfill the tortilla, otherwise you will have problems closing it, and it might rip. Wrap one side over, then wrap the bottom and roll the tortilla over (burrito-style). Slice in the center and serve.

Mexican Chicken Soup

Recently it's gotten quite a bit colder where I live, so I started craving soup. To satisfy my craving I improvised this quick and delicious spicy chicken soup. When I gave birth to my daughter, my neighbor was kind enough to bring me a soup that was very similar to this one, and it was exactly what I needed! So when I was thinking about what kind of soup to make, Mexican chicken soup came to mind. It's simple and inexpensive to make, and you can freeze or refrigerate any leftovers. Serve this with tortilla chips, cheese and sour cream, and it will be a hit in your house!

Ingredients:

1 boneless, skinless chicken breast

6 cups of chicken broth (low sodium)

1 can of Rotel (petite diced tomatoes with jalepenos or habaneros)

1 medium potato, diced

1 yellow onion, diced

2 minced cloves of garlic

2 tbsp. olive oil

1 tsp. cumin

1/2-1 tbsp. salt

black pepper

juice of 1 lime or lemon
1 cup frozen corn

Topping suggestions:

chopped cilantro

cheddar-jack cheese

sour cream

avocado

fried tortilla strips or chips

Assembly:

Heat oil in a large pot and saute onions and potatoes for about 3-5 minutes. Add garlic and stir 1 minute. Add chicken broth and Rotel and bring to a boil. Add chicken breast, reduce heat to medium and cook 15-20 minutes until chicken is cooked through. Remove chicken breast and cool. Shred chicken breast with forks and return to pot. Add lime juice, cumin, salt and pepper and stir. Simmer for 15 minutes. Add frozen corn and cook an additional 5-10 minutes. Spoon into bowls and top with any of the toppings suggested above.

Technique Tuesdays: Don't be Chicken! It's Easy!

Chicken is one of those food items that is truly a vehicle for so many different flavors. You can prepare chicken in a million different ways, using all different parts of the bird. Great for casual meals as well as for simple suppers or delicious leftovers, chicken is wonderful! I haven't always felt this way though... my early chicken eating days were pretty disappointing. The meat was always dry, particularly when using boneless, skinless breasts. After making a few adjustments to my chicken preparation, I now proudly serve it at least twice a week. Knowing how to prepare delicious chicken recipes just takes a few simple techniques. By following the tips below, you'll have endless dinner possibilities at your fingertips!

1. Brine your chicken
Soaking your chicken (whether it be breasts, a whole chicken, legs, etc.) in heavily salted water (I'm talking 1/4 cup Kosher salt to 4-6 cups water) for 15 minutes to several hours makes a world of difference in the flavor of your chicken. You'll be amazed at how flavorful and juicy your chicken is when you take this simple step. The chicken is seasoned well throughout and is anything but dry.

2. Use flavorful marinades

Boneless, skinless chicken breasts are like a blank canvas. They are wonderful on the grill, in the pan or in the oven. You can do so much with simple marinades; it'll make you feel like you're eating something totally different every time you eat chicken. A classic technique for marinating chicken pairs an acid with oil. For example, my husband's favorite chicken sandwiches have chicken marinated in lime juice, oil, cumin and chipotle in adobo (search this recipe in the sidebar) while my favorite marinade combines balsamic vinegar, oil, dijon mustard and garlic (search for my vinaigrette recipe in the sidebar). Marinate for 15 minutes or 4 hours for a more intense flavor. You just have to remember this technique and the possibilities are neverending!

3. Be observant of cooking times

Overcooked chicken STINKS. Keep in mind that, once you remove your chicken from the grill or pan, it will continue to cook for a few more minutes. When chicken is done, the juices should run clear. For a leaner chicken, like a boneless, skinless breast, the cooking time will be shorter than for dark meat or legs.

4. Season your chicken well

I went on and on about the importance of salt in a previous Technique Tuesday post, so I'll keep it short. Make sure you season your chicken well with salt and pepper (I stick with a 3:1 ratio of salt and pepper, respectively). Don't think that because you are using a sauce, you will not need to season. The trick is to season at each level: in a marinade, on the meat itself, and in any sauce.

5. Get a good sear on your breasts

Start over higher heat, then reduce. You will seal in the flavor by getting a good sear on your chicken, whether you use a grill or a pan. My favorite indoor technique for chicken and chops is to get a good sear going (by cooking the meat on med-high to high and not moving it until it comes away from the pan easily) then finish them off in the oven.

6. Let it rest

I've said this in other posts, but there's nothing more important than letting meat rest before you cut into it. Give it 5-10 minutes before cutting, and every bite will be flavorful. If you cut it right off the heat, your first bite will be delicious, but all the juices will run out, leaving you with bone dry meat.

Make 'Em Feel Loved Balsamic Chicken Sandwich

A month or so ago I posted a sandwich recipe that had marinated steak and veggies on a hoagie roll with melted cheese and aioli. I mentioned in that blog post that I make a million different sandwiches that are a variation on this theme: chopped veggies, marinated meat, melted cheese and aioli on a toasted bun. The possibilities are endless! These sandwiches are a great idea if you're short on time or want to make a super cost effective meal to share with friends and family. This sandwich in particular pairs chicken breast (one breast magically serves 2 adults!) marinated in a balsamic vinaigrette, veggies sauteed in a balsamic-brown sugar reduction, melted provalone and fragrant aioli. Delicious!
Ingredients:
2 hoagie rolls, split
1 boneless, skinless chicken breast
3 slices of provalone
1/2 cup balsamic vinaigrette http://happiestbelly.blogspot.com/2009/04/honey-dijon-balsamic-vinaigrette.html
3 tbsp. basic aioli http://happiestbelly.blogspot.com/2009/05/technique-tuesday-messing-with-mayo.html
6 button or baby bella mushrooms, quartered
1/2 sweet red pepper, diced
1/2 small red onion, diced
1/4 cup balsamic vinegar
2 tbsp. light brown sugar
1 tbsp. olive oil
salt, pepper

Assembly:
Marinate chicken in vinaigrette for 15 minutes-3 hours. Grill over medium high heat until juices run clear (4-6 minutes/side depending on thickness). Let chicken rest for 10 minutes before dicing. While chicken rests, saute vegetables in olive oil over medium-high heat. Add vinegar and brown sugar then reduce heat to low. Add salt, pepper to taste. Cook until liquids are almost absobed (about 10 minutes). Add chicken and mix. Add mixture evenly to split rolls. Top with 1 1/2 slice provalone per sandwich. Bake, open-faced, for 5-7 minutes at 375 degrees. Drizzle aioli, press sandwiches closed and serve.

Tequila Chicken Fajitas

Being able to make an entire meal on the grill in the warm months of summer is such a great thing! Chicken fajitas (you can also substitute steak or shrimp, but only marinate shrimp for a few minutes) are mouthwatering and chock full of brightly colored vegetables. You can feel good about eating this brightly flavored dish. It's also a great way to stretch a few breasts of chicken and is great for entertaining. You can serve it with all sorts of great accompaniments; some of my favorite include roasted corn, guacamole, fresh salsa, shredded cheese (yes, I know fajitas are not traditionally served with cheese!) and flavored sour cream. Guests can put together their favorite toppings, individualizing this dish to each guest's preference.
Ingredients (serves 4):
8 flour tortillas (taco sized)
2 chicken breasts
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 small red onion, sliced
1 tsp. finely diced serrano chile pepper (you can add more or less to adjust heat)
4-6 oz. baby bella or white mushrooms, sliced
1 tsp. cumin
juice of 1/2 lime
salt, pepper

Marinade for chicken:
3 tbsp. vegetable oil
1/4 cup tequila
juice of 1 lime
1 tbsp. cumin
1 tsp. diced serrano chile
2 diced garlic cloves
1 chipotle in adobo (add more if you like extra heat)

Assembly:
Combine marinade ingredients. Marinate chicken up to 4 hours in the refrigerator. Remove chicken from the marinade and pat dry. Allow chicken to rest for 5-10 minutes out of the refrigerator to take the chill off before grilling on medium-high heat for 5-7 minutes per side, until chicken is cooked through and juices run clear. While chicken is resting, add sliced vegetables, salt, pepper, cumin and diced serrano to a sheet of tinfoil with the edges turned up. Toss with a drizzle of oil and place on the grill. Cook vegetables until the edges of the peppers begin to turn golden. Remove from heat while the veggies still have some crunch (takes about 6-8 minutes). Let chicken rest on a cutting board. You can microwave the tortillas (45 sec., covered) or wrap them in tinfoil and put them on the grill for 6-8 minutes to warm. After slicing the chicken, place it in a bowl with the vegetables and let your family or guests create their own fajita.

Chicken Marsala

This dish is simple and is best served on nights when you need some extra comfort. I first made marsala on a cold, rainy evening...my husband and I were famished, and the cupboards were close to empty. I keep a variety of wines on hand, chicken breasts in the freezer and a healthy supply of mushrooms in the refrigerator (mushrooms are probably in my top 5 favorite ingredients and can be used for just about anything!). This dish seems complicated and sophisticated, but it requires few ingredients and is quite economical to prepare, making it an excellent choice for entertaining. You can serve this dish with pasta, new potatoes or roasted garlic mashed potatoes (shown below; recipe coming soon!), and it makes excellent leftovers. This is Italian comfort food at its finest!
Ingredients:
2 boneless, skinless chicken breasts (optional step: brining~ soaking in salt water for up to four hours)
1 small package white or baby bella mushrooms
1/2 yellow onion, diced
2 cloves garlic, diced
2/3 cups marsala wine
3 tbsp. heavy cream
2 tbsp. extra virgin olive oil
1/2 tbsp. butter
1/2 cup all-purpose flour
salt
pepper
garlic powder

Assembly:
Sprinkle salt, pepper and garlic powder on both sides of each breast. Dredge each breast in flour (coat both sides evenly). Heat olive oil and butter on medium-high until butter is melted. Sear chicken breasts 3-4 minutes or until a crust forms on the bottom. Flip and sear the other side for 2-3 minutes. Remove from pan. Saute mushrooms and onions 3-4 minutes or until golden. Add garlic and saute an additional minute. Remove pan from heat and add marsala. Put pan back on heat and bring to a boil. Reduce heat, add cream and stir to combine (you won't need to use any cornstarch as a thickening agent; the flour from the chicken will do the trick!). Place chicken back in the pan and cook approximately 15 or until chicken is cooked all the way through.