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      Recipe March 21

      Chicken Marsala

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      4 boneless skinless chicken breasts

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      All purpose flour for seasoning

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      Salt & Pepper

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      1/4 cup EVOO

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      4 oz prosciutto- thinly sliced

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      8 oz crimini mushrooms

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      1/2 cup sweet Marsala wine

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      1/2 cup chicken stock

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      2 tbls unsalted butter

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      1/4 cup flat leaf parsley

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      Pound chicken w a mallet to 1/4 inch thickness.

      Season flour liberally w salt and pepper Dredge chicken in flour and cook in olive oil 5 min on each side Remove chicken from pan Add prosciutto and mushrooms to pan and cook until lightly browned Add stock to pan Add Marsala wine to pan and bring to a slight boil Reduce heat and add butter Once butter is melted, add chicken back to pan and simmer for 5 min.

      Serve over pasta of your choice and garnish w parsley

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      Bow tie Pasta Salad

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      4 cups cooked bow tie pasta

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      1 cup Bellinis creamy Italian dressing

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      1/3 cup balsamic glaze

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      8 oz crumbled feta

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      Toss ingredients together and serve chilled

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      Roasted corn and crawfish bisque

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      1 lb crawfish tails

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      16 oz homemade or jar marinara

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      Roasted corn (roasted with blackening seasoning)

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      2 pints heavy cream

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      1 tbls rubbed sage

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      Roast corn and cut off cob

      Add heavy cream, marinara, corn and sage to a stockpot.

      Bring to a low boil.

      Add crawfish tails and simmer for 20 min

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