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Recipes
Chicken Marsala (
Yields: 8 servings)
Ingredients:
4 Tbsp. butter
4 Tbsp. olive oil
1/3 c. all purpose flour
1 tsp. salt
1 tsp. ground black pepper
4 chicken breasts, halved horizontally
and pounded thin
1. Heat the butter and olive oil in the skillet at 325° F.
2. Combine the flour, salt and pepper in a wide dish or plate.
3. Dredge the chicken in the flour mixture, coating both sides. Shake off excess
flour.
4. Place in hot butter/oil mixture and let cook for 3 minutes on each side until
slightly golden brown. Once chicken has browned, remove to a plate and set
aside.
5. Heat the onions in the remaining butter/oil and sauté for 3 minutes.
6. Add mushrooms and continue to cook, stirring occasionally, for 4 minutes.
7. Add garlic and let cook for 30 seconds or until garlic is fragrant.
8. Add the 1 Tbsp. of flour, stir and cook mixture for 1 minute.
9. Add the wine and chicken stock and stir. Sauce will begin to thicken up
almost immediately.
10. Add the chicken back to the skillet and place the cover on top.
11. Let the chicken cook in the sauce for 2-3 minutes (or until chicken registers
165°F on a meat thermometer).
12. Remove lid, sprinkle in cheese and parsley.
13. Enjoy with roasted potatoes or cooked penne pasta.
10
1/2 medium onion, diced
8 oz. white mushrooms, quartered
2 tsp. garlic, minced
1 Tbsp. all purpose flour
1/2 c. Marsala wine
1/2 c. chicken stock
1/3 c. parmesan cheese, grated
1 Tbsp. parsley, chopped
Wards.com
Recipes
Creole Jambalya (
Yields: 8 servings)
Ingredients:
Spice Rub:
2 Tbsp. smoked paprika
1 tsp. ground black pepper
2 Tbsp. garlic powder
1 tsp. crushed red pepper
Jambalya:
4 chicken legs, skin on
4 chicken thighs, skin on
1 lb. shrimp, peeled and deveined
3 Tbsp. olive oil
1 large onion, diced
2 ribs celery, diced
1/2 red pepper, diced
1/2 green pepper, diced
2 cloves garlic, minced
1 Tbsp. fresh thyme, chopped
2 bay leaves
1. Combine ingredients for spice rub.
2. Place chicken and shrimp together in a bowl and rub in 3 Tbsp. spice rub on
both. Cover and set in refrigerator for 1-2 hours.
3. Heat olive oil in skillet at 350°F.
4. Remove the chicken from the refrigerator (shrimp will be used near the end
of the cooking process) and brown the chicken on all sides, about 5 minutes
each side. Remove chicken from skillet and set aside.
5. Add the onion to the hot skillet and cook for 1 minute. Add the celery and the
red and green peppers and cook until the vegetables begin to soften, about 5
minutes.
6. Add the garlic, fresh thyme, bay leaves and tomato paste and cook for 1 min-
ute until fragrant. Do not let the garlic burn.
7. Add the white rice and cook rice in skillet for 2 minutes, stirring constantly to
coat the rice in oil.
8. Add the Worcestershire, hot sauce, beer, tomato-clam juice and chicken stock.
Bring to a simmer.
9. Add chicken pieces and place lid on skillet.
10. Let mixture simmer for 15 minutes until rice is almost tender.
11. Add ham, andouille sausage and shrimp and cook for 5 more minutes until the
rice is tender and the chicken registers 165°F on a meat thermometer.
12. Serve immediately.
1
1 tsp. granulated onion
1 tsp. salt
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 Tbsp. tomato paste
2 cups long grain white rice (not instant)
1 tsp. Worcestershire sauce
2 tsp. hot sauce
1 c. beer
2 c. tomato-clam juice
3 c. chicken stock
6 oz. ham, diced
13 oz. andouille sausage or kielbasa
salt and pepper, to taste
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