More with Marsala

Changing one little ingredient and you get a whole new recipe. Sort of. To me, this one is Chicken Marsala. Except with cheese. We love cheese. Well, some of us do. Cheese makes it Chicken Lombardy. Miss Picky will get hers without. So she's having Chicken Marsala. See? or maybe Chicken Marsala Parmigiana. Whatever you call it, I'm calling it delicious! Chicken Lombardy. Works for us.

Chicken Lombardy
Source: Epicurean.com
Printable Recipe

6 boneless, skinless chicken breasts, pounded thin
1/2 cup all-purpose flour
9 to 12 tablespoons butter, divided (I use olive oil)
Salt and pepper
1 1/2 cups sliced mushrooms (I use more)
3/4 cup Marsala wine
3/4 cup chicken stock
1 cup shredded Italian Fontina, or Mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Dredge chicken lightly in flour.

In a large skillet over medium-low heat, melt 3 tablespoons butter. Place several pieces of chicken in the pan, without overcrowding them. Cook for 3 to 4 minutes on each side, or until golden brown. When browned, place chicken in a lightly greased 13-by-9-by-2-inch pan and sprinkle with salt and pepper to taste. Repeat browning procedure with remaining chicken, adding a little butter each time. Reserve the drippings.

Saute mushrooms in the same pan with a little more butter, and then add chicken stock into the pan, scraping to deglaze the pan, and cook for about 10 minutes or more until sauce is reduced and thickens a bit. Spoon sauce over chicken.

Combine Fontina and Parmesan cheeses and sprinkle over chicken. Bake for 10 minutes or until chicken is thoroughly cooked.

Place under broiler until cheese has melted and bubbly or in my case usually, extremely browned!

My notes: I browned the chicken, removed them to a plate, sauteed the mushrooms, then returned the chicken to the pan, added the stock and the Marsala, and reduced the sauce. Then I put the chicken in a baking dish, poured the sauce and mushrooms on top, and baked it in the oven for about 10-15 to make sure chicken was cooked thoroughly. Then sprinkled with just shredded mozzarella because I forgot the Parmesan and broiled it until the cheese was brown and bubbly! This time I used boneless, skinless thighs because I pulled the wrong package out of the freezer to defrost! I also used a package of chicken tenderloins! Hey, this was for family, not company! Miss Picky likes the thin-sliced cutlets better, but in a pinch these were excellent! 

Served a Spinach Salad with Honey Roasted Peanuts, Pomegranate and Apples with a Late Harvest Riesling Vinaigrette and a side of sauteed Teeny Tiny Potatoes. If you can find these teeny tiny potatoes, try them, they're excellent!

They really are Teeny Tiny!

Very easy! Steam them in the microwave until tender, but not mushed! Then saute them on top of the stove in a little butter, until they're browned, and sprinkle with salt and pepper!

If you can find it, we love Cuisine Perel's Late Harvest Riesling! Riesling Vinegar is sweet. It makes a really nice vinaigrette, especially delicious on a Spinach Salad.

Basic Vinaigrette
Printable Recipe

1/2 cup extra virgin olive oil
4 -5 tablespoons or more good vinegar -- wine, sherry, rice, balsamic, fruit, etc.
Salt and freshly ground black pepper to taste
1 heaping teaspoon Dijon mustard
1 large shallot, peeled and finely chopped

Put all ingredients in a glass jar with a lid. Tighten lid and shake until combined and emulsified!

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Welcome to Summer! Let there be White!

Joining in with Kathleen at Cuisine Kathleen to celebrate the beginning of summer and to show off our whites. I have no white flowers, except for a five pound bag, but that's flour. I have white dishes but I set a lousy table. I can however make a mean white pizza! Of course I cheat and use a dough from the pizza place. I used to use a canned pizza dough because it was really easy, you just unroll it, but found it was kind of sweet. The kids like the real dough better! and usually I keep a lump of dough frozen in the freezer for emergencies. Kathleen's event was such an emergency! Be sure to visit Kathleen's blog and see all the Summer White's that have posted!

I know this event includes tablescapes and flowers, but I set a pretty lousy table, we're more about the food. Very informal and hurry up let's eat is more my style! but I do use white dishes mostly all of the time, and the ones today came from Crate and Barrel, their white Restaurant bowls and their white Buffet plates!

We started off with a Spinach Salad with a Riesling Vinaigrette. Keeping with the white theme I figured I might as well go with a white wine vinaigrette. If you can get your hands on a bottle of Cuisine Perel's Late Harvest Riesling Vinegar, grab it! Excellent stuff. A sweet vinegar, it makes an awesome vinaigrette. I like to use equal parts oil to vinegar, even a bit more of this vinegar and a teaspoon or so of good Dijon mustard. Add some chopped shallot, salt and pepper and shake it up in a container or whisk it until it's emulsified. It's amazing on any salad!



I have made homemade pizza dough on occasion and it's really not too difficult. This is a good recipe and relatively easy, even for me, the non baker who burns mostly everything! The funny thing is I work in a day camp as a baking counselor with little kids, baking snacks all summer. They don't care what it looks like, as long as they get to eat!







Homemade Pizza Dough
This is a basic recipe adapted from many on the internet!

3 cups flour
1 active dry yeast
1/4 teaspoon salt
1 cup warm water
2 tablespoons oil

For dough, beat together on, low speed or by hand, half of the flour, yeast, salt, warm water, and oil for 30 seconds, scraping bowl constantly. Then beat on high for another 3 minutes. Turn out the dough on a clean, floured surface. Gradually add the rest of the flour and knead dough for about 7 minutes until elastic. Place the dough in a bowl, cover, and let rise for 45 minutes.

White Pizza with Onions and Mushrooms
source: Food and Wine Online, original recipe by Grace Parisi
adapted by There's Always Thyme to Cook
Printable Recipe

2 teaspoons extra-virgin olive oil
1/2 pound mozzarella, shredded (2 cups)
1 cup whole-milk ricotta (1/2 pound)
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small red onion or sweet onion, sliced very thin
1 handful of sliced white mushrooms, or any kind you like
Salt and freshly ground pepper
fresh minced garlic or garlic powder, to taste
1 pound pizza dough, at room temperature (I get it from the pizza place!)
1/2 cup freshly grated Parmesan

fresh, chopped parsley or chives (optional)

Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet.

In a bowl, season the ricotta with garlic, salt and pepper. On a lightly floured surface, roll or stretch the dough to a rough 14-inch round or a rectangle if using a jelly roll pan. Transfer the dough to a floured pizza peel or flat cookie sheet, or to the oiled baking sheet. Dollop the ricotta mixture all over the pizza, leaving a 1-inch border of dough. Brush the border with the olive oil. Using the back of the spoon, spread the ricotta out to the border in an even layer. Top with the mozzarella and the Parmesan, and then add the thin slices of onions and mushrooms. Sprinkle with a bit more salt and pepper.

Bake until the crust is golden and the cheese is bubbling. About 10-15 minutes. Transfer the pizza to a rack and let cool slightly. Sprinkle with parsley and chives and serve.




Thank you, Kathleen, for hosting a really fun event!

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Mosaic Monday! Mushrooms!

Welcome to another Mosaic Monday! This time I'm doing mushrooms! Stop by Mary's blog, The Little Red House, to see all the others who have joined in this week for her Mosaic Monday event!



The recipes in the Mosaic are:

Mushroom Soup

White Pizza with Mushrooms and Onions

Chicken Marsala

Spinach Salad with Riesling Vinaigrette

and I made brandied mushrooms tonight. With a shell steak and some grilled onions. Sort of from Paula Deen. I didn't follow it exactly. No kidding. I'll link the original. I liked mine a lot. I never made it Paula Deen's way yet.

Brandied Mushrooms
source: Paula Deen, Food Network
Printable Recipe

2 pounds fresh mushrooms, sliced lengthwise
4 tablespoons butter
1/4 cup brandy
1/2 shallot, chopped
couple splashes of Worcestershire sauce
salt and pepper

In a large skillet, saute the sliced mushrooms in the butter until they start to brown. Add the chopped shallots. Stir it around. Sprinkle liberally with salt and pepper. Add a couple splashes of Worcestershire sauce and simmer a bit. Add the brandy and continue to simmer until mushrooms are tender and the sauce has been mostly absorbed.

and you can't end a 4th of July grilling weekend without a hot dog in our house. The Griller grilled them perfectly. and he didn't do too badly with the steaks either. practice makes perfect!

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