Chicken Marsala - Take Two

I know I have already done a chicken Marsala recipe, but Team Matos has declared the version below to be the be-all and end-all Marsala recipe. I've made this one a couple of times and it is ALWAYS a hit. Tonight was the first time I've altered it to be dairy free.

Chicken Marsala
Savory Sweet Life

The Line Up
2 skinles, boneless, chicken breasts
salt and freshly ground pepper
1/2 c all purpose flour (or corn starch for gluten-free)
up to 1/2 c olive or vegetable oil
8 oz container of mushrooms, cleaned and sliced
2 TBSP dairy free buttery spread
1/2 c sweet Marsala wine
1/4 c chicken stock
1/4 c sherry or dry white wine
Optional: up to 2 TBSP Tofutti Sour Supreme
Garnish with chopped parsley or oregano

The Game Plan
Split each chicken breast through the middle to make a total of 4 pieces. Place the breasts one at a time in a zipper storage bag and pound each one flat using a meat mallet until they are about 1/4 inch thick. Season with a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and dredge each piece in it.
Heat oil over medium-high heat and when the oil is hot, fry each piece of chicken for 3-4 minutes per side until golden brown (you may have to do this in 2 batches). Remove chicken and place them on your serving platter, covering them with foil. Carefully soak up any remaining oil with paper towels and discard.
Reduce the heat to medium and add "butter" and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them lightly with salt and pepper. Add Marsala, sherry, sour "cream" and chicken stock, allowing the liquid to reduce slightly - approximately 3 minutes. Pour mushrooms and sauce over chicken and serve.

Coach's Post Game Conference
I don't slice the chicken breasts. I use 4 whole breasts and then pound to about 1/4-1/2" thick. Also, as I've mentioned a time or two... we here on Team Matos like... no, LOVE... our sauces. I always (at LEAST) double sauce recipes. I served this along with some Ore-Ida steam and mash potatoes (dairy free, *almost* instant mashed potatoes!)

Final Score
Coach - Home Run - every single time
Catcher - Home Run
The All-Star - he had "dry" chicken and potatoes - but still considered it a home run
The Rookie - Home Run

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Chicken Marsala

Chicken Marsala
Spark People
The Line Up
1/8 tsp black pepper
1/4 tsp salt
1/4 c flour
4 boneless, skinless chicken breasts
1 TBSP olive oil
1/2 c Marsala wine
1/2 c chicken stock, skim fat from top
juice from 1/2 a lemon
1/2 c sliced mushrooms
1 TBSP fresh parsley, chopped

The Game Plan
Mix together pepper, salt and flour. Coat chicken with seasoned flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice,s tock and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken, garnish with chopped parsley.

Final Score
We all enjoyed this - I allowed The All Star to eat around the mushrooms.

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Spinach and Artichoke Baked Whole Grain Pasta

Thanksgiving is over and most of the left overs are gone. That means that it's time for Coach to step up again and get some food on the plate. I didn't have the opportunity to prepare for the week so today was compliments of Rachel Ray's show on the Cooking Channel (Week in a Day) that I saw for the first time today.

Spinach and Artichoke Baked Whole Grain Pasta
The Line Up

2 (10-ounce) boxes frozen spinach

Salt

1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)

2 tablespoons extra-virgin olive oil

1 large shallot, chopped

4 cloves garlic, finely chopped or grated

1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry

1/2 cup dry white wine

4 tablespoons butter

3 slightly rounded tablespoons flour

2 cups milk

Freshly ground black pepper

Freshly grated nutmeg

5 ounces Gruyere cheese, shredded (about 1 1/2 cups)

1 cup shredded Parmigiano-Reggiano cheese

The Game Plan

(hmmmm --- looks like I need to go find this one and finish the recipe 11/7/2013)

***edited - please see label disclaimer in "True Confessions" - 11/7/2013***

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Wine-Sauced Hamburger Steak

Another easy, football practice night kind of recipe. I was looking for something else to do with some ground beef and this sounded quick, easy and yummy.

(I feel the need to point out that this is CATCHER'S plate... NOT mine!)

Wine Sauced Hamburger Steak
From my mommy's recipe box
The Line Up
3/4 lb ground beef
1/2 t salt
dash pepper
1 TBSP butter (use dairy free butter alternative for dairy free)
2 TBSP dry red wine
2 tsp dried parsley flakes
1 tsp lemon juice
1 t instant minced onions
1/4 t Worcestershire Sauce

The Game Plan
Shape beef, salt and pepper into 2 patties 1/2 inch thick. Melt butter in skillet. cook patties until desired doneness (2 minutes each side for medium rare). Remove to warm plates.
In same skillet, combine wine, parsley, lemon juice, onion & Worcestershire sauce. heat to boiling. Pour over patties.

Coach's Post Game Conference
I have a problem that I need to fix... I have a horrible habit of not reading recipes completely BEFORE I start cooking. I read the ingredients and thought it sounded good so I made it. It wasn't until I flipped my recipe card over that I realized that this only makes two servings!! I went ahead and used the 1 lb of ground beef that I had thawed and made 3 patties. Then I had to play with the sauce (ended up just doubling the ingredients) to make enough for everyone to get some. As you can see we had it with bread and a salad. (I went back and sopped up a bunch of the left over sauce with a roll.... yummy!!!)

Final Score
Coach -  Triple
Catcher - Home Run (but needed more!)
The All-Star - Home Run

***edited - Please see label disclaimer in "True Confessions" - 11/7/2013

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