Mel’s Chicken Marsala

I am a huge fan of Chicken Marsala! I have always wanted to make it, however I never have marsala wine. 🤷🏻‍♀️  So today I googled how to make chicken marsala without marsala wine. I am very pleasantly surprised! I didn’t know that you could simply use any dry white wine or just use all beef broth! So I thought I would add it to my blog so that I can remember it for the future and share it with you because it was also a very quick meal to make.  I combined a recipe I found from “AllRecipes” along with a recipe I found from the Chunky Chef and then added my own twist. I served this over cooked spaghetti with a side of sweet peas.   I hope you enjoy it as much as I did! ... and yes, that is one of my favorite dish towels.  😂

INGREDIENTS:

1/2 C all-purpose flour for coating

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon seasoned salt

1 teaspoon dried oregano 

4 skinless chicken breasts halved or quartered - pounded to 1/4 inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1 small white onion

1/2 cup beef broth

1/2 cup dry white wine (or another 1/2 cup of beef broth)

1/2 teaspoon dried thyme

DIRECTIONS:

1.  In a Ziploc bag mix together the flour, salt, pepper, seasoning salt and oregano.  Coat chicken pieces in flour mixture.

2.  In a large cast-iron or non-stick skillet, melt the butter and oil over medium heat. Place the coded chicken in the pan and lightly brown on both sides. Approximately three minutes per side. Once the chicken has been cooked on both sides, add the mushrooms and onions. Pour in the wine and/or beef broth. Sprinkle the thyme over the top. Cover the skillet; and simmer the chicken for approximately 10 minutes turning over once. Make sure the chicken is done when it’s no longer pink inside and the juices run clear.  

3. This can be served by itself, over veggies, over pasta or rice.   Enjoy!

Bannister Better Beef Stroganoff

I have been through at least seven Beef Stroganoff recipes and this one by far is our favorite!
(adapted from 'damndelicious.net')
NOTE:  If you need a faster easier version, this is for you --> https://www.campbells.com/recipes/beef-stroganoff/

INGREDIENTS:

• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, cleaned well and thickly sliced (canned works as well)
• 1/2 medium sweet onion, diced
• Salt and pepper
• 1 pound lean ground beef
• 1 tablespoon of beef base
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose
• 4 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 oz. tomato paste
• 8 ounces egg noodles uncooked (or cooked spaghetti noodles) 
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste. 
2. Add ground beef and beef base and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.  Stir in garlic and thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in beef stock, scraping any browned bits from the bottom of the skillet. Cook until bubbly.
5. Stir in Worcestershire, Dijon, tomato paste and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
6. Stir in sour cream until heated through, about 1-2 minutes.
7. Serve immediately, garnished with parsley, if desired.