ORGANIC CHICKEN TENDERS WITH A WARM SIDE SAUCE OF BABY BELLA MUSHROOMS – MINCED GARLIC – MINCED DRIED ONION – FRESH PARSLEY – FLOUR – MARSALA WINE

Note:  This is a way to upgrade a simple dish to something really spectacular!

For 4:

–6 organic chicken tenderloins

–chicken bone broth (one-eighth cup)

–salt and pepper

–olive oil

Sauce:

–4 or 5 baby bella mushrooms (fresh, sliced fine)

–minced garlic (bottled, 1 tablespoon)

–minced onion (bottled, dried, 1 tablespoon)

–fresh parsley (1 handful, chopped very fine)

–flour (1 teaspoon)

–marsala wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the bone broth.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – While the chicken is cooking, place mushrooms, garlic, onion, parsley, flour, and wine in a small mixing bowl.  Stir well.  If wine has been in the refrigerator, you may want to heat the sauce for 30 seconds in the microwave on high.

3 – Serve the chicken hot; place the sauce as a side on the table, to be spooned over the chicken before dining.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ORGANIC CHICKEN TENDERS WRAPPED IN CRISPY PANKO CRUMBS SEASONED WITH BASIL AND TOPPED WITH BABY BELLA MUSHROOMS & GREEN ONIONS IN A SAUCE OF MARSALA WINE – BASIL PESTO – GOLDEN RAISINS

For 4:

–6 organic chicken tenderloins

–panko crumbs (crispy, plain, packaged, one-third cup)

–basil (dried, 1 teaspoon, bottled)

–baby bella mushrooms (chopped, fresh, 3 or 4)

–green onions (3 stalks, chopped, fresh)

–marsala wine (cooking wine, one-quarter cup)

–basil pesto (bottled, 2 tablespoons)

–golden raisins (one-quarter cup, packaged)

–salt and pepper

–olive oil

1 – Place the basil pesto in a small mixing bowl.  Add marsala wine slowly, stirring constantly.  Then pour sauce into a covered baking dish.  Add raisins.  Stir.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and basil.  Add olive oil to coat.  Pour in panko breadcrumbs.  Shake well.  Then place chicken in the sauce.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 and one-half minutes.  When finished, test a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Celebratory Entree for Two:  GARLIC – HERB BREADED CHICKEN TENDERS WITH BABY BELLA MUSHROOMS – THYME – MINCED GARLIC – BAY LEAVES IN MARSALA WINE – BRANDY SAUCE

–6 chicken tenders

–garlic – herb breadcrumbs (one-third cup)

–baby bella mushrooms (5 or 6, chopped in large pieces)

–thyme (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–bay leaves (3, dried)

–marsala wine (one-fourth cup, cooking wine is fine)

–brandy (4 tablespoons; buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.

2- Place the breaded chicken in a covered baking dish.  Season with thyme and minced garlic.  Add marsala wine and brandy.  Place the bay leaves in the sauce.  Top with chopped mushrooms.  Finish with a couple of drops of olive oil.

3 – Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

MARINATED ROSEMARY SALMON WITH LEMON SLICES & CAPERS IN MARSALA WINE

–salmon (size of 3 decks of cards, one-half pound)

–lemon juice

–lemon

–rosemary (fresh

–Marsala wine (or substitute any red wine)

–capers (a dozen, with a little liquid)

–olive oil

–salt and pepper

1 – Place the salmon in a plastic bag.  Sprinkle with rosemary and add a little Marsala wine.  Marinate in the refrigerator for at least 2 hours before dinner.

2 – Place the salmon in a covered baking dish with a little Marsala wine.  Drench in lemon juice.  Season with salt, pepper, rosemary, and olive oil.  With a very sharp knife, slice a lemon.  Then place the lemon slices atop the salmon.  Sprinkle capers, with a little of their juice, atop the lemon slices.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salmon hot, atop rice, couscous, quinoa, or pasta if desired (recipes, see the search box on this blog).

–recipe adapted from the food.com web site.

CHICKEN MARSALA WITH ONION – MUSHROOMS – ASPARAGUS

–4 chicken tenderloins or breast strips

–Marsala wine (cooking wine is fine)

–sweet onion (one-half)

–mushrooms (baby bellas, 6 to 8)

–asparagus (fresh, 8 to 10, long stem)

–thyme (fresh if possible)

–rosemary (fresh if possible)

Slice one-half onion and place in a large, covered baking dish.  Slice the mushrooms and place in the baking dish.  Cut off the ends of the asparagus, leaving the most tender parts.  Add to the baking dish.  Season with salt, pepper, thyme, rosemary, and olive oil.  Add one-quarter cup of Marsala wine.  Microwave on high for 5 minutes.  Place chicken atop the asparagus.  Season with salt, pepper, thyme, rosemary, and olive oil.  Microwave on high for 5 minutes.  Serve hot.

–chicken Marsala adapted from Edward Giobbi’s Italian Family Dining.

MARSALA CHICKEN WITH PESTO – ROSEMARY – THYME – ONION / GARLIC PASTA WITH PARSLEY / PAPRIKA ONIONS

–4 chicken tenderloins or breast strips

–pesto sauce (bottled)

–rosemary and thyme (fresh if possible)

–onions (2, divided)

–salt and pepper

–olive oil

–marsala wine (cooking wine is fine)

–pasta

–garlic salt

–parsley (fresh if possible)

–paprika

 

1 – Place a cup of pasta in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  When finished, cover to preserve warmth.

2 – Chop one-half onion and place in a covered baking dish with a little marsala wine.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  Then place chicken on top of the onion.  Mix together in a small bowl 2 tablespoons of pesto sauce, one-half cup of marsala wine, garlic salt, salt, pepper, and olive oil.  Stir well.  Pour over chicken.  Then sprinkle the dish with rosemary and thyme.  Set aside.

3 – Chop 1 and one-half onions into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 10 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken on top of the pasta, with the onion as a side.

–chicken adapted from Italian Family Cooking (Edward Giobbi, author); other recipes original.

CHICKEN WITH MARSALA WINE / HERBED POTATOES, CARROTS, AND ONIONS

–4 chicken tenderloins or breast strips

–Marsala wine (cooking wine is fine)

–2 potatoes (medium)

–carrots (3)

–onion (1 medium)

–tarragon, thyme, parsley, rosemary (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

 

1 – Chop the potatoes into 1-inch pieces.  Place in covered baking dish with a bit more than 1 inch of water.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 15 minutes in the microwave on high.  Cover to preserve warmth

2 – Peel and slice carrots into one-fourth inch slices.  Cut onion into eighths.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 10 minutes in the microwave on high.

3 – Place chicken in covered baking dish.  Add one-half inch of Marsala wine.  Season with salt, pepper, olive oil, garlic powder, and all the herbs.  Cook for 5 minutes in the microwave on high.

4 – Serve hot.

–adapted from Real Simple Meals Made Easy.