Friday, January 30, 2015

Chicken Marsala

Want to invite over some friends and wow them with a fancy yet easy to make dish? This is it!
You’ll Need
  •  4 whole boneless chicken breasts
  •  flour for dredging
  • salt and pepper to taste
  • 2 T. olive oil
  • 2 T. butter
  • 1 C. Marsala wine
  • 1 C. chicken stock
  • 1 1/2 C. fresh sliced mushrooms (any type)

  • Cut each chicken breast in half.
  • Pound each half to 1/4 inches thick.
  • Season lightly with salt and pepper.
  • Dredge in the flour and shake off excess.
  • In a frying pan heat the oil and butter.
  • Add the chicken and lightly brown on each side, about 2 minutes per side.
  • Add the Marsala, chicken stock and mushrooms.
  • Cook until the mushrooms soften and sauce thickens slightly, about 5 minutes.

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Monday, January 19, 2015

Walnut Chicken

This is a unique recipe that incorporates nuts into a chicken dish.

You’ll Need
  • 4 boneless chicken breast halves
  • Lemon juice
  • 6 Tablespoons melted butter
  • 3 cups bread crumbs, toasted
  • 1/3 cup finely chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons parsley flakes
  • 3/4 cup chopped walnuts
  • 1/2 teaspoon seasoned salt
  • Seasoned salt and pepper


Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.

Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package.

Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.

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Friday, January 16, 2015

Creme Fraiche

Creme Fraiche the perfect topping for fresh fruit. With a dollop of Creme Fraiche you can take some fresh fruit and turn into a very delightful dessert!

You’ll Need
· ¼ buttermilk
· ½ cup heavy cream


Note: This recipe must stand for 6-8 hours, and then be chilled so make sure to plan accordingly.

In a saucepan, heat buttermilk and cream to 98.6 F.

Pour into a container and partially cover.

Allow to stand for 6 to 8 hours at room temperature, when it will become thickened and slightly acid in taste.

Stir, cover and refrigerate until well chilled


You could also try using sour cream or yogurt instead of the buttermilk.

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