Easy Gourmet

Do you have any chicken breasts in the freezer? If you do, you are lucky because for some reason, chicken is a hot commodity with all of us stay-at-homes who need to shop.

But if you’re lucky enough to have some–heck even thighs will do–this is a recipe where two chicken breasts will serve four people. That really helps if you’re trying to stretch your food budget during this difficult time.

This also lends itself to substitutions. Chicken saltimbocca is pretty much the same as chicken marsala, but for a couple of different ingredients.

Don’t Have Prosciutto?

Well, I don’t imagine too many people have that on hand. At least I don’t. It’s something I had to buy specifically to make this back when I did.

In this case, ham is a pretty good substitute. Prosciutto, also known as Parma Ham in UK, is just that–ham. However it is dry and not wet. Basically I find it to be more of a seasoning, much like anchovies. It’s very salty and if I eat it plain, all I can taste is salt, so use it sparingly.

In a pinch, crispy crumbled bacon will do. But if you don’t have any of these things, then leave it out. Trust me, it will still taste good.

The Other Stuff

Any recipe for this calls for fresh sage. If you have a windowsill garden and grow it, you’re all set. But if you don’t, use about 1/2 teaspoon of ground sage from the jar. Start with a small amount because sage is strong and overpowering. Too much will ruin the dish.

I always prefer to use fresh mushrooms, but nowadays, getting groceries is like fighting on the battlefield so if you have canned, then by all means use them. And yes, you can use stems and pieces if you don’t have button mushrooms.

Lastly, the wine. No marsala? No problem. Just substitute a sweetish white like moscato, a rose or white zinfandel.

The Recipe

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Chicken Saltimbocca

Dress up ordinary chicken!

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Chicken, Main, Main Course

Cuisine: Italian

Keyword: chicken saltimbocca, chicken with mushrooms recipe, italian chicken recipe

Servings: 4

Calories: 274kcal

Author: Judith Hannemann

Ingredients

• 2 boneless skinless chicken breast halves large size
• 1 tbs olive oil
• 8 oz button mushrooms
• 1/2 cup marsala wine
• 1/2 cup beef stock
• 2 oz prosciutto optional but nice if you have it
• 2 tbs fresh sage chopped
• 2 tbs unsalted butter

US Customary - Metric

Instructions

• Slice chicken breasts in half lengthwise. Place each piece between plastic wrap or wax paper and pound with a mallet until it’s 1/3-inch thick. Season with a bit of salt and pepper.
• Saute 2 pieces at a time in the oil in a skillet over medium-high heat until browned, about 3-5 minutes. Turn and cook an additional 2 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with remaining chicken.
• Cook the mushrooms in the same pan over high heat—about 5 minutes or until they start to brown. Add additional oil if necessary to prevent scorching.
• Deglaze the pan with the marsala wine and bring to a boil. Simmer until liquid is reduced by half-about 5 minutes.
• Remove from heat and add the prosciutto, sage and butter. Add any additional salt and pepper at this time.
• Pour sauce over chicken and serve.

Notes

Substitute 1/2 tsp ground sage for the fresh. Add a tad more if you like a strong sage flavor.

Ham or bacon may be substituted for the prosciutto.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 7g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 225mg | Potassium: 513mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

The post Chicken Saltimbocca appeared first on The Midnight Baker.

The Next Level Of Sautéed Chicken: Cooking With Vermouth

A little while ago, I posted a recipe for a basic sautéed chicken. It’s delicious just as is but remember I said it was a “master recipe” and that you could make much with it?

Well, this is one of those recipes! In fact, this takes that basic master recipe in an upward direction. This one you add stuff to and make a little fancier reduction sauce. I made this with vermouth.

While I love mushrooms, I’m aware that many really don’t like them, so in place of the mushrooms, you may want to substitute some of these simple herbed potatoes. That way, it’s a complete meal in one pan! Just add a green veggie and you’re done.

Cooking With Vermouth Is Better

I cook a lot with wine–which is funny because I don’t drink it often. The flavor it imparts to food is amazing. As you probably already know, heat burns off the alcohol so you’re only left with the taste.

My old standby for cooking is white wine–be that chardonnay or sauvignon blanc. However, lately I’ve taken to using dry French vermouth. I believe vermouth is flavored with herbs but don’t quote me here because I’m no expert! But if it is, cooking with vermouth can improve the flavor.

I got the idea of cooking with vermouth from watching some old Julia Child shows. She used it almost exclusively when white wine was called for. She even said that you can use either/or; it was just a personal preference. So I decided to try it and was really impressed that the food I used it in tasted better. Maybe mind over matter, but still it tasted great. I suggest you try it too–see what you think.

Perfect Mushrooms

Sautéing the perfect mushroom means using a relatively high heat. No low-an-slow here.

The fat you use should be almost at the smoke point and you have to keep those mushrooms moving in the pan. That way, all the flavor is sealed in. The flavor is wonderful–in this dish or in many others.

The Recipe

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Chicken with White Wine & Mushrooms

A simple chicken dish that really tastes gourmet

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Chicken, Dinner, Main, Main Course

Cuisine: American

Keyword: chicken cooked in wine, gourmet chicken recipe, one pot chicken recipe, quick chicken recipe, using vermouth in cooking

Servings: 4

Calories: 813.23kcal

Author: Judith Hannemann

Ingredients

• 1 recipe of Simple Sautéed Chicken see NOTES
• 1 cup fresh mushrooms cut in quarters or whole small button mushrooms

Sauce:

• 1 tbs finely chopped onion
• 1 clove garlic crushed through a press or diced very finely
• 1/2 cup chicken stock
• 1/4 cup white wine or dry white vermouth
• 1/4 cup heavy cream

US Customary - Metric

Instructions

• Follow the sautéed chicken recipe up to removing it from the pan and keeping it warm. Don't drain out the pan. You will not be making the reduction sauce in that recipe.
• Add the mushrooms, onion and garlic to the pan you sautéed the chicken in. Cook over medium-high heat until mushrooms begin to get browned.
• Add the chicken stock, wine and cream; stir to combine. Continue cooking over medium-high heat until the sauce is reduced by half.
• Add the chicken back to the pan to heat through.

Notes

Follow the sautéed chicken recipe only up to when the chicken is done and removed from the pan to be kept warm. Do not make the sauce in that recipe. Also do not drain or wipe out the skillet as you'll be using the residual fat

Nutrition

Serving: 1g | Calories: 813.23kcal | Carbohydrates: 3.13g | Protein: 65.16g | Fat: 57.19g | Saturated Fat: 18.2g | Cholesterol: 276.43mg | Sodium: 288.86mg | Potassium: 772.59mg | Fiber: 0.24g | Sugar: 1.23g | Vitamin A: 694.93IU | Vitamin C: 6.18mg | Calcium: 47.09mg | Iron: 3.25mg

The post Sauteed Chicken With White Wine and Mushrooms appeared first on The Midnight Baker.

It can help you select the right wine with what food you are serving, and it can also help you decide what to buy if you are unsure.

To make a selection, the widget will ask you what varieties you like and drink now, then suggest others you would like.

Very informative if you are unsure of what to purchase or would like to break out and try something different.

The post Why Not Try Our New LikeLii Wine Widget? appeared first on The Midnight Baker.

Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch.  Dredge breast in seasoned crumbs (recipe in blog)

Remove browned breast.  Add additional olive oil and saute mushrooms and garlic.

Remove chicken from pan.  Add cream and reduce sauce 50%.

Chicken Marsala

 

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Chicken Marsala

A creamy Italian chicken that's sure to please all of the family

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Chicken, skillet dinners

Cuisine: Italian

Keyword: chicken marsala recipe

Servings: 4

Calories: 369kcal

Author: Judith Hannemann

Ingredients

• 6 oz sliced fresh mushrooms
• 1 large boneless skinless chicken breast
• 2 large cloves garlic minced
• 2 tbsp butter
• 1 tbsp olive oil plus additional to saute mushrooms
• Seasoned Breadcrumbs/Coating Mix*
• 2 cups Marsala wine
• 1/4 cup heavy cream
• Cooked pasta optional

Instructions

• Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs (recipe in blog)
• Heat a heavy stainless or cast iron pan (don’t use non-stick). Add the butter and the olive oil till butter melts and is bubbly. Add chicken breast and brown on both sides.
• Remove browned breast. Add additional olive oil and saute mushrooms and garlic.
• Deglaze pan with wine.
• Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min.
• Remove chicken from pan. Add cream and reduce sauce 50%.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 19g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 102mg | Potassium: 361mg | Fiber: 1g | Sugar: 10g | Vitamin A: 396IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Classic Chicken Marsala

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