Last night we invited our next door neighbors over for a Valentines Dinner and we had a great time. I served a yummy salad, Marsala Chicken and this wonderful Broccoli dish, bread and dipping sauce. She brought a delicious desert. Great evening. If you have never made Chicken Marsala it is very easy and soooo good. Of course it is one of my favorite dishes.
1 cup all-purpose flour
4
boneless chicken breast -- about 5 oz. each
salt and pepper -- sprinkle over chicken breast
2 tablespoons oil
2 1/2
ounces bacon (about 3 slices) -- cut in 1" pieces
8
ounces white mushrooms (about 2 cups) -- sliced
1
medium garlic clove (about 1 teaspoon) -- minced
1
1/2 cups
sweet Marsala wine (Florio Sweet Marsala wine)
1 1/2 tablespoons juice of 1
small lemon
1. Adjust oven rack to lower-middle position, place large
heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch
heavy-bottomed skillet over medium-high heat until very hot (you can hold your
hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat
chicken breasts dry.
Meanwhile, place flour in shallow baking dish or pie
plate. Season both sides of chicken cutlets with salt and pepper; working one
piece at a time, coat both sides with flour. Lift breast from tapered end and
shake to remove excess flour; set aside.
Add oil to hot skillet and heat until
shimmering. Place floured cutlets in single layer in skillet and cook until
golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second
side until golden brown and meat feels firm when pressed with finger, about 3
minutes longer. Transfer chicken to heated plate and return plate to oven.
2. Return skillet to low heat and add bacon; sauté,
stirring occasionally and scraping pan bottom to loosen browned bits until bacon is brown and crisp, about 4 minutes. With slotted spoon, transfer
pancetta to paper towel--lined plate.
Add mushrooms and increase heat to
medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid
released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.
Add garlic and cooked pancetta; about 1 minute. Off heat, add Marsala;
return pan to high heat and simmer vigorously, scraping browned bits from pan
bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5
minutes.
Off heat, add lemon juice and any accumulated juices from chicken; Season to taste with salt and pepper,
and stir in parsley. Pour sauce over chicken and serve immediately.
The
Best Broccoli EVER Quick & Easy Broccoli Recipe
Author: Natalie
- MommyofaMonster.com
A quick
and easy recipe for the best broccoli you will ever have! Serve it as a side
dish, toss it into some pasta with chicken and eat it like a meal, or if you're
like my 6 year old son, eat it as a snack!
Ingredients
·
1 lb fresh or FROZEN broccoli, pieces or florets (if using
frozen, just make sure to remove any ice chunks)
·
2-4 tablespoons of Extra Virgin Olive Oil
·
2 (or more!) garlic cloves, thinly sliced
·
½ teaspoon salt
·
½ teaspoon pepper
·
¼ cup Panko bread crumbs
·
2 tablespoons shredded Parmesan Reggiano cheese
·
⅓ cup grated Parmesan cheese
·
1 lemon, zest and juice
·
3 tablespoons toasted pine nuts
Instructions
1.
Preheat oven to 425 F.
2.
Place the broccoli in a large bowl. Add the olive oil, garlic,
salt, and pepper and stir to get the broccoli completely coated. Add in the
bread crumbs and shredded Parmesan Reggiano cheese. Stir so everything is well
mixed. Transfer to a lightly greased cookie sheet (TIP: Cover the cookie sheet
with foil and grease the foil for easy clean up!) Make sure to get all the
crumbs out of the bowl and add it to the top...it's the best part!
3.
Roast in the oven for 20 to 25 minutes, until the broccoli and
all of the other yumminess is browned. I stir the broccoli up one time after
about 15 minutes. Remove from oven.
4.
Next, zest a lemon over the broccoli. Cut the lemon in half and
squeeze the lemon juice over the broccoli add the toasted pine nuts and the
grated Parmesan cheese.
