Butter Chicken Marsala
Butter Chicken Marsala
4 chicken cutlets
2 cups flour
1 teaspoon dried parsley
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/2 stick unsalted butter (I used Land O’ Lakes butter)
Mix dry ingredients together. Dip chicken into 2 whipped eggs and cover with flour. Melt Canola oil and butter together and cook chicken for 15 minutes on each side. Note: I cut the chicken in the middle just to make sure it was done. I cooked the chicken on medium to high heat.
Buttered Portobello Mushrooms
2 large Portobello mushrooms
1 stick unsalted butter – I used Land O’ Lakes
1/2 teaspoon of garlic salt
1/2 teaspoon of pepper
2 tablespoons of extra Virginia olive oil
2 tablespoons of Balsamic Vinaigrette
1/2 teaspoon dried parsley
1/2 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese
Slice the two large Portobello mushrooms into slivers and lay in the pan. Add the ingredients and mix together. Cook on medium heat until soft (or to what you prefer). When done, add the Mozzarella cheese on top and cook until melted.
If you are interested in seeing a post on how to prep, clean, and season your iron skillets, let me know. I would be happy to prepare a post for you. Thomas bought me these iron skillets as a gift. I have been using them for two years now and LOVE cooking on them. Although, a little on the heavy side, the food cooks evenly and they are so easy to clean. If you try this recipe, let me know how it turns out for you. This is a recipe that can be made for one with leftovers, two with leftovers, or a large group of people (just have to double the ingredients!)
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