This was an experiment - it's a dish I love but had never made before. I also wasn't sure the kids would love the mushroom and wine qualities of the sauce. I decided to give it a try, and it was a huge hit all around. The recipe below is a combination of several different recipes that I read and then tweaked to my liking. It can be served with pasta, but skip the pasta and serve on a bed of roasted veggies or spaghetti squash for a delicious veggie-rich, low-carb dinner. I used broccoli sauteed with garlic. The quantities below just served four.
I mention a flour blend in the recipe. To make this gluten free I do not, of course, use wheat flour. For all of the cooking and baking I do, I use the same ratio of flours: 1 part tapioca starch: 1 part potato starch: 2 parts brown rice flour I store the mixture of the two starches in one canister to simplify. Ingredients 1.5 lb chicken breast, pounded to 1/2 inch thickness (or purchase the thin cutlets or tenders) 1 cup flour blend 1 tsp salt 1/2 cup olive oil 2 Tbsp butter 2 cloves minced garlic 1 cup white mushrooms, sliced 3/4 cup Marsala wine 1/2 cup water 1. In a shallow dish, mix flour blend with salt. Pound chicken breasts if needed. Set aside. 2. Heat olive oil in a large skillet over medium heat. Using lots of oil is imperative to the chicken pieces browning up properly - don't skimp. 3. Once oil is heated, coat the chicken pieces in the flour blend and put in the skillet. Cook about 5 minutes on each side, until golden brown. If you are doing larger quantities, you will need to set the cooked chicken aside on a plate and cook it in batches. 4. Once all chicken is cooked, remove any breading that has accumulated from the skillet, or use a new skillet. Melt the butter, then add the garlic and mushrooms. Saute for 5 minutes. 5. Add Marsala wine and water. Bring to a simmer for 10 minutes. 6. Put the chicken pieces back into the pan with the sauce. After 5 minutes, flip the pieces over to get them thoroughly glazed. Simmer for another 5 minutes. If the sauce appears to be thickening too much, add water 1/4 cup at a time. Serve over pasta or vegetables.
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This is a nice alternative to tacos for either a make-ahead dinner or for company. It also reheats really well for lunches or leftover dinners. Leave out the meat, or replace it with sauteed veggies or mashed yams, to make a vegetarian entree.
Ingredients 1 large pack soft corn tortillas 1 pound ground beef Chili powder Cumin Salt Pepper Garlic 1 large can tomato sauce OR 2 cans tomato paste OR 1 large can enchilada sauce 1 can black beans 1 cup corn 1 carton sour cream 2 cups shredded cheese 1 can chopped green chiles Small bunch of scallions 1. Make sauce: mix tomato sauce with 1 Tbsp chili powder, 1 tsp cumin, minced garlic (to taste) and 1 tsp salt. If using paste reconstitute with 2 cups water. Or just open can of enchilada sauce. 2. Cook beef with chili powder, cumin, garlic, and some salt and pepper. Set aside. 3. Make cheese mixture by mixing sour cream, cheddar cheese, and chopped green chiles. In a rectangular baking dish, place 1 layer of tortillas. Cover with a third of the sauce. Add half of the meat, beans, corn, and chopped scallions and spread evenly. Place half of cheese mixture by putting evenly spaced spoonfuls on top of everything else. Place another layer of tortillas and gently press down to distribute the dollops of cheese mixture. Cover tortilla with another third of the sauce, remaining meat, beans, corns, scallions, and cheese. Add 1 more layer of tortillas. Cover in sauce. Bake covered at 350 for about 30 minutes or until bubbly. You can add more shredded cheese on top at the end and bake it for another 5 minutes to melt. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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