So the other day I wrote about the delicious buttered parsley noodles. And while they were amazing the show stopper was definitely the chicken. The amount of flavour in this chicken dish was amazing. Just by tasting it you would think it would be a complex process to achieve the flavours, but I am here to tell you that’s not the case. You can have a gourmet meal on the dinner table and you won’t be slaving in the kitchen for hours to get it. In the cookbook See mentions that you’ll want to slurp up the sauce and she was right. Next time we might even serve the sauce with mashed potatoes so we don’t loose any of it. I’ve written about quite a few of the recipes I’ve made from The Pioneer Woman’s cookbooks and what I really like is with a quick google search you can find similar or even the exact recipe from the book. So here’s a link if you want to give this chicken a try. And here’s how we plated ours up 🙂
Tag Archives: chicken
When we lived on the west coast we would sometimes go to Olive Garden for a meal as a family. My favourite thing to order was Chicken Marsala. The mushrooms and Marsala sauce and perfectly seared chicken served on creamy mashed potatoes just always hit the spot. So you better believe that I decided I was going to make a homemade version so we could have date night at home.
Here’s the ingredients you’ll need:
4 chicken breast cut in half and pounded thin
2-4 Tbsp flour
salt and pepper
4 Tbsp of Butter
2 cups of mushrooms sliced
3/4 to 1 cup Marsala wine
1/4 cup Water
Parsley to finish
In a shallow dish mix flour, salt and pepper. Dredge chicken in flour and set aside.
In a large skillet melt 2 TBSP butter over medium heat and add mushrooms. Sautee for 10 minutes and then remove from pan.
Add remaining 2 TBSP of butter to the skillet and cook chicken. You might need to do this in batches depending on size of chicken. Cook chicken till no longer pink and at safe cooking temperature. Remove to a plate or serving platter.
Put mushrooms, wine and water back into skillet, heat and reduce slightly. Pour over chicken, sprinkle with fresh or dried parsley and serve over noodles or mashed potatoes.
This meal is a staple in our house. And I have managed to make it an even quicker meal but using my instant pot. Well maybe not all that much quicker but less hands on. I’m talking about BBQ chicken leg quarters. I took a pack of chicken leg quarters (there was 4 in the pack I had) placed them on the trivet in the instant pot with 1 cup of water. Then I pressure cooked on high for 20 minutes and let naturally release for 8 minutes. Then I removed them to a baking sheet topped with BBQ sauce and broiled till the BBQ sauce started to caramelize and get those yummy charred bits on the skin. Then I pulled them out of the oven and served it up with some sweet potato fries and an arugula salad(not pictured). This is by far one of the most requested recipes my kids ask for. And depending on the BBQ sauce you use the flavour can be sweet or spicy or bold. If you don’t have an instant pot you can always make the chicken leg quarters from start to finish in the oven. You can also make this meal with chicken thighs and drumsticks.