chicken marsala

serving size: 4 dinner serving

prep time: 10 minutes

cook time: 25 minutes

total time: 35 minutes

1.5 lbs thin chicken breasts or tenders. 4 tbs olive oil, divided. 4 oz prosciutto, chopped. 6-8 oz crimini mushrooms, sliced. 3 garlic cloves, finely chopped. .5 cup marsala wine. .25 cup chopped flat leaf parsley. 1 tbs cold butter. 1 tsp salt. .5 tsp pepper.

in a large, heavy pan heat 1 tbs oil over medium heat until hot. add in the prosciutto and cook, stirring occasionally until crispy. 7 to 10 minutes. 

remove the crisped prosciutto to a paper towel and set it aside. 

add two more tbs olive oil to the pan and get it nice and hot. season the chicken with half the salt and pepper. 

when the oil is hot, cook the chicken till browned on both sides only flipping it once. about 3 to 5 minutes a side depending on the size of the chicken.

 do not overcrowd the pan. you will likely need to cook your chicken in batches. after half your chicken has been cooked, add the remaining olive oil and cook the rest. place the cooked chicken in a dish and cover with aluminum foil.

while the chicken is resting, add the mushrooms to the pan with all the left over bits of prosciutto and chicken. cook the mushrooms over medium heat until they soften and sweat. 

add in the garlic and the remaining salt and pepper. cook until the garlic is fragrant, about 1 minute. 

pour in the marsala and allow it too come to a simmer. once the alcohol has burnt off, reduce the heat and add back in the chicken and prosciutto. 

when the chicken is nice and hot, turn off the heat. stir in the parsley and butter till the butter is melted and combined. serve hot. 

xoxo
a

chicken marsala
serving size: 4 dinner serving
prep time: 10 minutes
cook time: 25 minutes
total time: 35 minutes
1.5 lbs thin chicken breasts or tenders. 4 tbs olive oil, divided. 4 oz prosciutto, chopped. 6-8 oz crimini mushrooms, sliced. 3 garlic cloves, finely chopped. .5 cup marsala wine. .25 cup chopped flat leaf parsley. 1 tbs cold butter. 1 tsp salt. .5 tsp pepper.
in a large, heavy pan heat 1 tbs oil over medium heat until hot. add in the prosciutto and cook, stirring occasionally until crispy. 7 to 10 minutes.
remove the crisped prosciutto to a paper towel and set it aside. add two more tbs olive oil to the pan and get it nice and hot. season the chicken with half the salt and pepper.
when the oil is hot, cook the chicken till browned on both sides only flipping it once. about 3 to 5 minutes a side depending on the size of the chicken. do not overcrowd the pan. you will likely need to cook your chicken in batches. after half your chicken has been cooked, add the remaining olive oil and cook the rest. place the cooked chicken in a dish and cover with aluminum foil.
while the chicken is resting, add the mushrooms to the pan with all the left over bits of prosciutto and chicken. cook the mushrooms over medium heat until they soften and sweat.
add in the garlic and the remaining salt and pepper. cook until the garlic is fragrant, about 1 minute.
pour in the marsala and allow it too come to a simmer. once the alcohol has burnt off, reduce the heat and add back in the chicken and prosciutto.
when the chicken is nice and hot, turn off the heat. stir in the parsley and butter till the butter is melted and combined.
serve hot. 

i know. i know.

why am i the a*hole who waited till the day before the super bowl to post the recipe to the perfect super bowl dish? 

well. i'm freaking busy. and hustling around trying to make things happen for myself is just that, a hustle. 

what i'm banking on is that you are also busy and are still worrying about what to make.

boom. your problem is solved. 

i have quite a bit to cook for tomorrow so let's get to it shall we? 

lucky me, the game doesn't start till three.

roasted garlic & bacon dip.
serves 8
prep : 20 min
active cook time : 20 min
total cook time : 1.5 hrs
ingredients : 2 heads of garlic. 3 green onions, roughly chopped. 1 brown onion, sliced. 6 pieces of thicker cut bacon. 1.5 c greek yogurt. 3/4 c mayonnaise. 2 tbs olive oil. 1 tbs worcestershire sauce. salt and pepper to taste. veggies, baguette, crackers or chips. bread bowl optional but recommended.

start by preheating your oven to 400 f. If you opted for a bread bowl, use a serrated knife if you have one to carve a lid out of your bread bowl. with your hands or a spoon, hollow out the bread. bonus points if your bread is football shaped. 

slice the tops off the heads of the garlic and lightly drizzle with 1 tbs oil. season with a pinch of salt and pepper. wrap them up in aluminum foil and roast in the oven for 1 hr. when the garlic is done roasting, open the foil and allow the garlic to cool till you can handle it easily. about 10 minutes. you can then easily squeeze out the garlic cloves to use. discard the skins. 

while the garlic roasts, start to caramelize your onions in a pan by drizzling them with the remaining oil, a few pinches of salt and a pinch of pepper and sautéing them over medium heat. stir every three to five minutes until soft and browned. about 20 minutes.

while the garlic roasts and onions caramelize, cook your bacon to a solid crisp. i personally like to cook them on a rack in the oven (make sure you have something under to catch the grease) at 400 f for twenty to twenty-three minutes. if you have a pan or microwave method for crispy bacon you prefer, you do you.

in a food processor or large bowl, combine the bacon, onion, garlic, most of the green onions,worcestershire, yogurt, mayonnaise and a couple pinches of salt and pepper. just till roughly combined.

fill your bread bowl, top with remaining green onions and serve with your favorite dippers.

xoxo
a

roasted garlic & bacon dip.
serves 8
prep : 20 min
active cook time : 20 min
total cook time : 1.5 hrs

ingredients : 2 heads of garlic. 3 green onions, roughly chopped. 1 brown onion, sliced. 6 pieces of thick cut bacon. 1.5 c greek yogurt. 3/4 c mayonnaise. 2 tbs olive oil. 1 tbs worcestershire sauce. salt and pepper to taste. veggies, baguette, crackers or chips for dipping. bread bowl optional but recommended.
start by preheating your oven to 400 f. if you opted for a bread bowl, use a serrated knife if you have one to carve a lid out of your bread bowl. with your hands or a spoon, hollow out the bread. bonus points if your bread is football shaped.
slice the tops off the heads of the garlic and lightly drizzle with 1 tbs oil. season with a pinch of salt and pepper. wrap them up in aluminum foil and roast in the oven for 1 hr. when the garlic is done roasting, open the foil and allow the garlic to cool till you can handle it easily. about 10 minutes. you can then easily squeeze out the garlic cloves to use. discard the skins.
while the garlic roasts, start to caramelize your onions in a pan by drizzling them with the remaining oil, a few pinches of salt and a pinch of pepper and sautéing them over medium heat. stir every three to five minutes until soft and browned. about 20 minutes.
while the garlic roasts and onions caramelize, cook your bacon to a solid crisp. i personally like to cook them on a rack in the oven (make sure you have something under to catch the grease) at 400 f for twenty to twenty-three minutes. if you have a pan or microwave method for crispy bacon you prefer, you do you.
in a food processor or large bowl, combine the bacon, onion, garlic, most of the green onions,worcestershire, yogurt, mayonnaise and a couple pinches of salt and pepper. just till roughly combined.
fill your bread bowl, top with the remaining green onions and serve with your favorite dippers.