Olive Garden Chicken Marsala Recipe

Olive Garden Chicken Marsala Recipe

 
Ingredients;

2 whole chicken breast, boneless/skinnless, pounded to 1/4" thick, cut into 8 serving sized pieces

Mix for dredging;

1/2 C flour

Salt and pepper to taste

Dried oregano to taste

 

Heat over medium heat in large skillet;

4 Tbsp. butter

4 Tbsp. EVOO

 

Add the dredged chicken pieces to the hot oil and brown on onw sides. About 2 minutes per side. Turn the pieces.

 

Add;

2 C. fresh sliced mushrooms and cook 2 more minutes

 

Add;

1 C. Marsala wine

 

Cover and simmer for about 15 minutes.

 

My Take On Ina Garten's Ultimate Ginger Cookies

I love, love, love Ina Garten. She is my kind of cook. Not to skinny and not rich beyond reason. I will try most anything that she has kitchen tested. I might turn the "heat" down a bit on her recipe but other wise .................... with her I am good to go. I had a "hankering " for some ginger cookies the other day and just had to try her recipe. I did find that I wanted to change it a tiny bit.

Ingredients:
Sift together;
2 1/4 C. all purpose flour
1 tsp. baking soda
2 tsp. cinnamon (here I always go for Vietnamese Cinnamon, good flavor and a bit on the sweet side. Penzey's Spices offers us a really nice one.)
1 1/2 tsp. of clove (here is went with 1/4 tsp. of cloves, I'm just not a great big fan of cloves, the flavor is so strong it can actually ruin a dish for me)
1/2 tsp. ginger (here again, I go to Penzey's Spices and Chinese Ginger is my choice for stir fry and for this)
1/2 tsp. nutmeg (here I purchase it whole and grate my own, fresher taste)
1/4 tsp. kosher salt

Cream together;
1 C. dark brown sugar, packed
1/4 C. veggie oil, I used canola oil as Den is allergic to all beans and peas and peanuts)

Add;
1/3 C. unsulfured molasses
1 tsp. good real vanilla, very important
1 extra lrg. egg, at room temp.

Add in the dry ingredients and beat for about 5 minutes. Now at this point to me it was looking a bit to dry to make cookies.

I added 4 Tbsp. butter, soften at this point and liked the appearance much better.

Lastly add;
1 1/4 C. chopped crystallized ginger (6oz)
Scoop the dough in tablespoon size pieces and roll them in your hand to form a ball and flatten slightly. Roll the dough ball on one side in sprackle sugar just granuated sugar. Place on a baking sheep lined with parchment paper at about 1-2 inch spacing.

Bake at 350F for 13 minutes.

The tops will be crackled and the cookies soft inside. Let the cookies cool on the sheet for 1-2 minutes and then transfer to a cooling rack.

Here is something that was kind of nice about this cookie. My husband has Barrett's Esophagus, and takes drugs to control the reflux which upset his stomach at times. The ginger in these help control that for him. He was really happy with me this morning when he tried one of these when his meds were messing with him again. He went to help an old guy with his yard and came home saying that these were great medicine for his problems this morning. Only took one. Ginger is great for the stomach and indigestion issues.

Quick Chicken and Dumplings

Are you on Facebook. I do it a bit but not tons, you know.

Many of my friends share recipes that they have found that sound good or that they have tried. Like the recipes that you so often find in magazines, I have to wonder who kitchen tested them. One of these came across as Crockpot Chicken and Dumpling. Well it sounded a bit bland so I played a bit. My husband, Den, had spend a day helping our friend with his lawn care business riding on a JD mower in the cold wind. When he called to say that he was on his way home, he requested some soup to warm up. I thought of this recipe and figured that I had an hour and could adapt it to stove top and make it better. I had all of the stuff. It took less than and hour and tasted wonderful and felt so right on a cold fall evening.

In a 3 quart pot or larger combine:

2 Tbsp butter, melted
2 Tbsp garlic infused olive oil, plain would work as well, I just like the flavor
2 lrg garlic cloves, crushed and chopped
1/2 med. onion, finely chopped

Cook over med/low heat until the onions are translucent. When you can smell the garlic for sure you have sautéed it enough.

Add:

1 entire skinless/boneless chicken breast, (I like the largest that I can get and remove the fat and chin   left at the breast bone area.)
1 box of College Inn Chicken Broth
2 cans Campbell's Cream of Chicken soup, undituted
1 bay leaf
1 tsp. Penzey's Spices Mural of Flavor
1/2 tsp. thyme
Salt and pepper to taste

Bring to a boil, stirring to combine the chicken soup in to the broth. Cover and simmer for about 20 minutes.

Remove the lid and bring to a boil once again.

1 can of 10 junior sized Pillsbury canned refrig. biscuits, separated and cut into quarters.

Drop these pieces in to the boiling soup a few at a time and stirring occasionally to keep them from sticking together.

Continue at a low boil for about 15 minutes.

Easy Chicken and Dumpling and go good on a cold night after being outside all day, for sure.