4 boneless skinless chicken breasts
All purpose flour for seasoning
Salt & Pepper
1/4 cup EVOO
4 oz prosciutto- thinly sliced
8 oz crimini mushrooms
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tbls unsalted butter
1/4 cup flat leaf parsley
Pound chicken w a mallet to 1/4 inch thickness.
Season flour liberally w salt and pepper Dredge chicken in flour and cook in olive oil 5 min on each side Remove chicken from pan Add prosciutto and mushrooms to pan and cook until lightly browned Add stock to pan Add Marsala wine to pan and bring to a slight boil Reduce heat and add butter Once butter is melted, add chicken back to pan and simmer for 5 min.
Serve over pasta of your choice and garnish w parsley
Bow tie Pasta Salad
4 cups cooked bow tie pasta
1 cup Bellinis creamy Italian dressing
1/3 cup balsamic glaze
8 oz crumbled feta
Toss ingredients together and serve chilled
Roasted corn and crawfish bisque
1 lb crawfish tails
16 oz homemade or jar marinara
Roasted corn (roasted with blackening seasoning)
2 pints heavy cream
1 tbls rubbed sage
Roast corn and cut off cob
Add heavy cream, marinara, corn and sage to a stockpot.
Bring to a low boil.
Add crawfish tails and simmer for 20 min