This recipe. This.
- 3 boneless skinless chicken breasts
- 1/3 cup butter divided
- 1 cup all purpose flour
- 8 oz sliced mushrooms
- 3/4 cup marsala wine, dry not sweet
- 1/2 cup chicken stock
- salt, pepper, garlic powder
- 1/2 cup shredded mozzarella
- 1/2 cup parmesan cheese
- 4 green onions sliced
- Heat a large skillet over medium-high heat and add 2 tbs butter.
- Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
- Split the chicken breasts in half lengthwise. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4-inch thickness. Season with salt, pepper, and garlic powder. Dredge each flattened piece in the flour.
- In the same pan you cooked the mushrooms in, add 1 tbs of the butter and heat over medium-high heat.
- Add 2 chicken breast pieces and brown well on all sides. Remove and set aside.
- Repeat the browning process 2 more times (using a tbs of butter with each shift)–you have to do this in shifts so the chicken is not crowded in the pan and browns evenly. Don’t drain the drippings, you need it for the marsala sauce.
- Preheat oven to 450 degrees F.
- After all the chicken is browned and set aside, using the same pan with the collected drippings, add the wine a bit at a time scraping the bottom of the pan and stirring as you add, then add the chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
- Add the chicken breasts back to the skillet being sure each piece is coated/submerged in sauce, or alternatively put chicken into a baking dish and cover with the sauce from the skillet. Sprinkle evenly with the mushrooms.
- Mix the cheeses and green onions and distribute over the top of the chicken.
- Bake for 15-20 minutes until cheese is melted and just starting to brown.
- **(Goes well with pasta or rice, if you want to add bulk; freezes well.)
Love it as much as I do? (I LOVE it. A LOT.)
Do you have a same/similar variation of this recipe and process, too? If so, tell me? 😃
Chicken, Olive, Feta, Pesto, SourCream Bake
How about a high fat, high protein, low carb dish? Sounds good to me! If, like me, you like olives, feta, & pesto, then this may be the perfect dish for you to make, too! On Sundays, I like to meal prep my lunch for the week. This recipe makes 6 servings, so I’ll enjoy one serving tonight and one serving for lunch each day mon-fri this week. Yay! 🙌🏻
1. Chop boneless skinless chicken thighs into bite size pieces. Season with salt and pepper. Sauté in olive oil until done.
2. Arrange chicken, olives, and feta cheese in a 9×12 glass baking dish.
3. Stir together the sour cream and pesto. A spoonful at a time, add it to the top of the baking dish, then smooth it over, thus coating the top of the chicken, olives, & feta with the sauce.
4. Bake in preheated 375*F oven for 20-25 minutes. The Sauce will bubble and edges will brown.
5. Portion into 6 servings. Enjoy!
Ingredient Detail Photos:
The macros were calculated by MyFitnessPal app when I created the recipe and scanned the ingredients into the app.
525 calories per serving
Kids’ Choice: Cheesy Chicken Doritos Casserole!
Sometimes, it’s time to indulge and let the kids pick what’s for dinner! Balance this dish by serving with a salad! 😉 #doritos #casserole
The recipe is really simple, the instructions are all on the photo: (click on photo to enlarge)
1) Sauté boneless skinless chicken thighs with salt & pepper in a little butter, until done. Then, cut into small pieces.
2) In a small bowl mix a can of Campbell’s nacho cheese sauce, can of mild Rotel, and two cans of Mexicorn.
3) In a large casserole dish, make layers: Doritos, chicken, mix of cans, cheese, and repeat layers!
4) Bake at 350*F for about 30-40 minutes, ’til it is bubbly!
5) Enjoy! 😉 Happy, Happy kids I have tonight!
~Amber Hamilton Henson
Chicken ‘n’ Dumplings for Dinner with Family
So, there are options. There is always a trade off. You can make Chicken ‘n’ Dumplings the fast easy way or love making them from scratch.
What’s the fast easy way? Run into the grocery store and grab a Rotisserie Chicken, Box/Can of Chicken Broth, and a can of Buttermilk Biscuit dough. Bring the broth to a boil, drop in biscuits that you tear into four pieces per biscuit. Add chicken that you tear from the Rotisserie chicken. It’s actually a fairly decent solution for a semi-homemade meal. I’ve made it that way a time or two when I was pressed for time and didn’t want to wait at a restaurant or be forced into serving my kids fast food chains. It happens. You didn’t know you could make it that way? Well, now you do. You’re welcome.
However, if you want a true made-from-scratch, better-than-you-could-ever-hope-to-find-in-a-restaurant style of Chicken ‘n’ Dumplings, then you’ll need to invest a little bit of time. It is worth it. It makes a large pot, so there are leftovers, and it costs far less than the “quicky” way, assuming you keep a few staples on hand in the pantry.
Here’s how I make my Chicken ‘n’ Dumplings from scratch:
*Start a whole chicken boiling in a large pot over medium heat, and boil it until the meat is literally falling off the bone. (3-4 hours)
*Pull the chicken and bones from the pot and place in a colander by using a screen/lg slotted spoon/etc, ensuring that you save the broth in the pot.
*Cut up 3-4 medium new potatoes into 1/2″-1″ cubes and drop into the broth with a generous amount of salt and ground black pepper to simmer for an hour while your chicken is cooling.
*Mix 2 cups of flour and 1/2 tsp baking powder and crumble in 3-4 Tbsp of salted butter. (I use my hands to work the butter into the flour mix.) Add one cup of milk. Mix until a dough forms.
*Spread flour on your counter (lots) and roll your dough until it is about 1/4″ thick. Be generous with the flour on the counter and on top, because this flour is part of thickening your broth.
*Cut your dough into 1-2″ squares; I just use a pizza cutter, because it is fast.
*Raise the temperature of your broth and potatoes to a boil and drop in your dough squares one at a time into the broth. Gently stir once or twice, but do not mush them. Wait 5 minutes.
*After removing all of the bones from your chicken, add the meat into the pot. Stir once or twice. Serve.
(I always get rave reviews on them… “Better than Cracker Barrel”… “How did you make your dumplings?!”…) Now, you know.
The reason I made them today? Mitch requested them. His dad joined us for dinner. Since it is summertime and I usually only make this dish in the winter, I just served it with a salad and iced tea. Brownies for dessert were made by our middle daughter. Love. Here is a pic of Mitch’s dad and our girls, his granddaughters. Love.
See y’all later! Good Night!
~Amber Hamilton Henson
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Mom’s Test Kitchen
Miz Helen’s Country Cottage