I don’t know if this is an “official” Chicken Marsala recipe…but it’s AMAZING.
I make it when I want something that tastes like I spent forever cooking it,
but in reality it is a sinch to whip up. I’m not even joking… this recipe is a one pan wonder.
Two if you count the plate you put the chicken on while you add the sauce in but let’s not get so technical.
I could eat this every night. With rice and veggies.. so good!
You’ll impress yourself with your amazing culinary skills… and you should definitely make this for company because it’s fancy looking and pretty much fail proof. Some simple delicious ingredients, combined, make it so yummy! On to the recipe! ::forward march pose:: (I don’t know. this is the problem with late night posting.)
(the busy budgeting mama way)
4 (or more) Thin sliced Chicken Breasts
1/2 cup Marsala Wine
8 ounce Baby portabellas (if you want!..I don’t always use them)
1 Shallot, chopped
1 cup Chicken Broth
Salt + Pepper
1/4 Cup Maple Syrup
2 sprigs fresh rosemary (super important!)
+Preheat oven to 375 degrees
+Turn on medium high heat on pan.
+Chop the shallots. If you don’t cook with them. start. so good!
+Add canola Oil once pan is hot
+Add chicken to pan to sear. (it’s thin so it’ doesn’t take too long to cook in general, the more you cook here the quicker it will be in the oven.)
+Remove seared/mostly cooked chicken to a pan.
+Turn down heat + add shallots (and mushrooms if you want.)
+Stir around and add in Marsala and let reduce for a couple minutes.
+Add syrup and chicken broth.
+Return Chicken to pan + add fresh rosemary sprigs.
+Instagram the amazingness.
+Put lid on pan and place in oven for 10 minutes or so.. just till it’s cooked through!
Don’t forget lid is hot!….. not that I’ve ever done that.
+I usually make a bag rice while it’s in the oven and put that right into the pan!
Let the juice get all mixed in!
The longer it sits in the juice..the more heavenly it becomes.
This past fourth of July I was in charge of bringing some desserts for our family’s cook out! I had seen this idea on pinterest months ago and knew I wanted to try it!
These Hot Dog Sugar Cookies would be perfect for a summer backyard cook out
or a baseball party or shower theme! They are just really fun and festive.
Ben was counting down till the #pinterestfail moment to happen with this one…
Which..yes… it happened. haha.
These look nothing like the photo I saw on pinterest. I think it’s because I used store bought sugar cookie dough instead of making from scratch.
Mine ended up much flatter and longer than the image I saw.
But I was happy with how they ended up! And they were EASY and
FAST to make. Which was perfect because
I had no time and little fireworks crazed kids at my ankles.
HOT DOG SUGAR COOKIES
STEP ONE - make the dough and form little “bun” looking
cookies with an indent for the hot dog
STEP TWO – add some red food coloring to a portion of the
sugar cookie dough to make the hot dogs.
STEP THREE – Form red dough into hot dogs and place on the buns!
STEP FOUR – use a knife to draw lines at the end of the hot dogs
for the casing. It just looks more real.
STEP FOUR – Bake as directed, but keep an eye on them
so they don’t go too brown, also if they flatten out, like they did for me…. just pull them out and use a knife to smoosh the sides back into each other to form the bun again.
I did that a couple times and it ended up being fine!
NOT like the pictures I saw on pinterest..but this is how it worked for me and a bag of store bought cookie dough. It works but you have to smoosh them back together occasionally so they harden in that shape. (even after you pull them out of the oven)
STEP FIVE – Once the cookies cool down, use yellow frosting to add some mustard to your cookies. You could also use coconut for onions and red icing for ketchup!
I used the cake mate icing tube from the grocery store instead of making my own (saved time and dirty dishes) and put on one of my decorating tips to get the size I wanted.
Tag me on instagram if you ever end up making these!!
would love to see :)
The little cousins loved them but so did the adults!
HAVE FUN AND ENJOY!
TIP #1. ALWAYS have shaved parmesan in your fridge.
It’s great on a salad and amping up a chicken parm recipe!
I added some shaved parmesan to my breadcrumb mix and
it made my normal chicken parm recipe even tastier!
**Put the pasta water on to boil AFTER you bread the chicken.
Start preheating the oven when you START frying the chicken.**
PARMESAN CRUSTED CHICKEN
Use thin chicken breasts.
***add more dry ingredients depending on how much chicken you are making up!
2 eggs beaten
2 tablespoons water
3/4 cup panko italian bread crumbs
1/4 teaspoon garlic powder
2 teaspoon dried oregano (I LOVE this spice. heavy handed with it)
1 teaspoon dried basil
1/3 cup flour
pinch or two of salt and pepper
olive oil (for frying)
+ 1/2 Jar of Spaghetti Sauce
Thin Sliced Provolone (Or mozzarella) Cheese
Thin Sliced Tomatoes
+Pasta of choice (I did noodles with olive oil and the seasonings above!)
–Pull out three bowls.
–In one bowl combine the water and egg.
–In your second bowl add the flour
–In the third, and final bowl, combine the bread crumbs, spices and shaved parmesan
–Dip the chicken into the egg mixture, flour mixture, egg mixture and lastly in the bread mixture.
Place on a plate.
–Repeat till all the chicken is coated.
–Cover the plate of breaded chicken with foil and put in freezer.
This helps the breading to stick when fried.
–When you are ready pull out the chicken a little before frying.
–Heat up your saucepan..and then add olive oil.
–Make sure it’s hot enough.. (test with a pinch of flour.)
–I put in enough oil to have them soaked but not swimming in it!
You’ll get the hang of how much to put in.
–Place your chicken in the pan and brown both sides. make sure not to overcrowd the pan.
–Tongs make this whole frying process easier.
–put some of the spaghetti sauce in the bottom of your casserole pan
–Layer the sauce, chicken, more sauce cheese and tomatoes.
Add spices on top if you want!
–Cover with foil(TIP: spray foil with cooking spray so cheese doesn’t stick!)
–Bake at 350 for 20 minutes.. depending on how thin your chicken is!
(The chicken is browned but just needs to be cooked through. I always check occasionally)
–You can remove the foil near the end if you want it a little toasted!
This is a family favorite.
We usually have it with salad and some kind of pasta.
I’ve been making this pizza dough for years now…
but since moving away from Pittsburgh to Charlotte,
we started missing the local BBQ Chicken pizza!
So in memory of our pittsburgh peeps we made up a BBQ Chicken Pizza
(minus the french fries haha)
We’ve made this before with wheat crust.
It’s AMAZING. The best part about this recipe… you’ll have a whole other bowl of dough in the fridge to use the next day! (We used it for our date night.. sleeping kids + cheesie bread + wine + a movie= awesome.)
Super easy to cook up AND really fun for the kids to help make!
I love having my kids help in the kitchen, but sometimes it’s more work than your sanity can handle… You just have to plow through and focus on the memory making….haha.
But this recipe is pretty easy and makes for fun kid help without the craziness.
Boiled Chicken- (I used 6 or 7 small chicken tenders)
(recipe adapted from Ezra Pound Cake)
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
2 tablespoons honey
3 tablespoons olive oil
4 cups all-purpose flour, plus extra for kneading
1.Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 5 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
2. Preheat the oven to 500 degrees F.
3. Divide the dough into 2 pieces. Place the dough on a pan or cutting board and cover them with a damp towel. Allow the dough to rest for 10 minutes.
Use immediately, or refrigerate for up to 4 hours.
4. Press and stretch each ball into your pizza shape!
(you can do a few small ones..or 2 big ones.. it’s up to you!)
(If you’ve chilled the dough, take it out of the refrigerator approximately
30 minutes ahead to let it come to room temperature.)
5. Spread some olive oil on your dough and season with salt, oregano, basil and garlic powder. I’m a little heavy handed with it but it’s up to you!.
Now’s where you can add the toppings of your choice…
we chose the BBQ Chicken toppings this time!
Sophia and Sienna are armed with spoons…
and ready to spread some BBQ Sauce.
Time for the Chicken!
Mom usually comes in to help even it out a bit…
or else the middle would have it all. hehe.
Micah was just chilling in his high chair with his dino. roaring.
Time for the cheese!
Go heavy with it.. but not too heavy that it makes the pizza soggy.
It’s a fine line..but always go on the side of too much cheese! ;)
Bake the pizzas for 10 minutes, until the crusts are
crisp and the cheese begins to brown.
I sometimes lift up the crust and see if it’s toasting up…
because the top doesn’t always get as brown.
We LOVE this pizza.
A great summer lunch or dinner… and family fun in the kitchen!
The topping possibilities are endless…
but this BBQ Chicken Pizza is sooo delicious!