Chicken Marsala

• Prep
  10 m
• Cook
  20 m
• Ready In
  30 m

Recipe By:Lisa

"A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company."

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

 

• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

ALL RIGHTS RESERVED © 2019 Allrecipes.com 
Printed From Allrecipes.com 7/15/2019

Michael Romano's Secret-Ingredient Soup 

 MICHAEL ROMANOKAREN STABINER APRIL 2013FAMILY TABLE: FAVORITE STAFF MEALS FROM OUR RESTAURANTS TO YOUR HOME

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MARCUS NILSSON

The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.

Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.

YIELD

4 to 6 servings

INGREDIENTS

• 2 tablespoons olive oil
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped peeled carrot
• 3/4 cup well-washed thinly sliced leeks
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Aleppo pepper or red pepper flakes
• 8 ounces Italian fennel sausage (sweet or hot), casings removed
• 2 tablespoons medium-grind cornmeal (polenta)
• 5 cups Chicken or Vegetable Stock
• 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
• Grated Parmigiano-Reggiano for serving

PREPARATION

1. 1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
   2. Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
   3. Stir in the greens and cook for 15 minutes more, or until tender.
   4. Ladle into bowls and garnish with grated Parmigiano.

Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt

Aebleskiver Danish Pancakes

Aebleskiver Danish Pancakes

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Aebleskiver Danish Pancakes- Little  Danish pancake puffs, absolutely gorgeous and a delight in your mouth, with or without Nutella stuffing. 

Course: Breakfast

Cuisine: Danish

Servings:  -12 balls

Calories: 114 kcal

Author: Immaculate Bites

Ingredients

• 1 cup flour all purpose
• ½ teaspoon nutmeg or cinnamon spice
• 1 teaspoon baking powder
• 3 Tablespoons Sugar
• 2 Large eggs
• 3/4 cup Whole Milk
• 1/2 teaspoon vanilla extract
• 3 Tablespoon melted butter
• Nutella (about ½ cup or more)
• 1/2 teaspoon grated orange zest optional

Instructions

1. Combine all dry ingredients; flour, sugar, salt, baking powder nutmeg and grated orange rind in a bowl. Set aside
2. Whisk egg for about a minute, then gradually add milk and vanilla until fully combined
3. Pour liquid mixture with dry ingredients, a little at a time. Mix until thoroughly combined
4. Finally add melted butter and fold in. Mix is going to be a little runny but that’s ok.
5. Heat aebleskiver or fry pan on medium heat, add about a ½ or more teaspoon of oil, and brush the holes with the oil.
6. Make sure pan is warm enough before adding batter about ½ full. Then quickly add about ¾ of Nutella over the batter in each hole
7. Add more pancake mixture over the Nutella and cover each hole.
8. Cook for about 1 or 2 until bottom is golden brown - on each side, you should see the batter bubbly,then push to the side of the pan, gently and quickly flip using chopstick or fork. You may use 2 chopsticks. Continue cooking on the other side untiil golden brown
9. Repeat this process until all the batter is finished.
10. Let it cool slightly, dust with confectioner’s sugar and serve