Chicken Marsala

Ingredients

3 skinless, boneless chicken breasts (about 1.5 lbs)

1 cup flour

S&P

1/4 cup EVOO

4 oz sliced up ham

8 oz baby bella mushrooms, quartered

1 small shallots, sliced

1 medium summer squash, cut into 1/2'' cubes

1/2 cup Marsala wine

1/2 cup chicken stock

2 tablespoons unsalted butter

1/8 cup finely chopped parsley, plus more for garnish

Directions

Pound out the breasts to 1/4''. Put them in a ziplock bag - makes it easier. Put the flour in a large pie tin and season with fresh ground pepper and sea salt - mix to combine. Dredge the chicken in the flour.

Heat the oil over high heat. Cook the chicken 5 minutes on each side. Remove to a platter and cover.

Add the ham to the pan with the drippings. You can also use prosciutto instead of ham. I happened to have ham handy....also it's cheaper. Saute the ham or prosciutto for about a minute so it renders. Then add the mushrooms (I said quartered, half the smaller ones) squash, shallots, parsley and S&P. Cook for about 5 minutes and then add the Marsala. Cook for two minutes and then add the chicken stock. Cook for another minute. Put the chicken back into the pan to warm through.

Chicken & Mushroom Casserole

Ingredients

Cream of Mushroom Sauce:

1 tablespoon EVOO

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

1/2 cup heavy whipping cream

Nutmeg, a pinch

S&P

Casserole:

1 pound egg noodles

2 tablespoons EVOO + another 3 tablespoons for the chicken marinade

3 boneless skinless chicken breast, cut into slices

1 tablespoon fresh thyme, chopped

1 lemon juiced

2 small (1 large) zucchini chopped

1 cup grated mozzarella

1/2 cup fresh grated parmesan

Directions

In a medium mixing bowl add the chicken, 3 tablespoons of EVOO, thyme and juice of 1 lemon. Stir to combine and set aside.

Bring a large pot of water to a boil (add a splash of EVOO to flavor pasta). Cook noodles to package directions to al dente. Drain and add back to the empty pot. Drizzle some more EVOO over the pasta to keep it from clumping. Stir to combine.

Heat 1 tablespoon EVOO and 3 tablespoons of butter in a medium pot over medium high heat. Add the button mushrooms and cook for 5 minutes stirring regularly. Add the flour and cook for an additional minute. Then pour in the chicken stock, milk and heavy cream. Reduce the heat and simmer.

Heat 2 tablespoons EVOO medium high heat then add the zucchini and chicken. Cook for 5 minutes...just to brown the chicken. Then add it to the pot of noodles and stir to combine.

Spray casserole dish with canola oil cooking spray and transfer the chicken and noodles. Top it with the mushroom ragout and then finish it off with the cheeses.

Cook for 30 minutes at 350 degrees. Then put broiler on high for 4 minutes.

No Condensed Can of Crap Casserole!

I have searched high and low for good casserole recipes. Almost all contain that horrible can of condensed cream of something soup. That stuff is AWFUL....sodium and fat content to kill an elephant. Paula Deen is out to kill America...LOL...she is the lead offender of this condensed casserole nonsense. Well here is my idea of what a casserole should be. Hello...make your own cream of whatever soup...and then the casserole...

Ingredients

Cream of Mushroom Sauce:

1 tablespoon olive oil

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

sprinkle of nutmeg

S&P

Casserole:

2 tablespoons extra virgin olive oil

1 shallot, sliced

2 portobello mushroom caps, thinly sliced

1/2 lb shitake and oyster mushrooms

1 tablespoon fresh thyme, fine chop

S&P

1/3 cup white wine

1 lb egg noodles

butter

1/2 lb alpine lace swiss cheese, shredded (cut into chunks and pulse in a food processor)

3 tablespoons chives, chopped

Directions

Bring a large pot of water to a boil. Cook noodles according to package directions to al dente. Drain and sprinkle with olive oil so they don't turn into a solid clump.

Heat extra virgin olive oil and butter in a pot over medium high heat. Add the button mushrooms and cook for five minutes...keep stirring. Add the flour and cook for another minute. Whisk in the chicken stock and then the milk. Reduce heat and let simmer.

Heat extra virgin olive oil in a large skillet over medium high heat. Add all the mushrooms (portobella, shitake and oyster) and cook for 7 minutes. Season with thyme and S&P. Add wine to deglaze the pan....let the remainder of the liquid cook off.

Put the noodle back in the large pot you cooked them in and add the mushroom sauce and stir to combine.

Spray a casserole dish with canola oil cooking spray and transfer the mushroom noodles. Top with the mushroom ragout from the skillet and then finish it off with the shredded cheese.

If you are making this right away put in the oven under the broiler on high and cook until the cheese is melty and bubbly. The edges just browning. About 10 minutes. If you are making this in advance, preheat oven to 350 degrees and bake for about 25-30 minutes.