Recipe March 21 - ABC 33/40 - Birmingham News, Weather, Sports

Recipe March 21

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Chicken Marsala

 

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