ROASTED GARLIC-PARMESAN FINGERLING POTATOES
Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
- Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
- Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g
CHEESY CHICKEN MARSALA
Steps:
- Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour.
- In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink.
- In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESY CHICKEN PARMIGIANA
My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. -Iola Butler, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.
Nutrition Facts : Calories 444 calories, Fat 26g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 1496mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
CHEESY CHICKEN MARSALA WITH GARLIC-PARMESAN POTATOES
Steps:
- CHICKEN: - pREHEAT OVEN TO 375F. Placeeach chicken piece between 2 sheets wax paper. With flat side of meat mallet or heavy can covered with foil, pound each piece to 3/4" thickness. Sprinkle chicken with salt & pepper. Place on jellyroll pan. Bake 15 min. Turn chicken bake until almost done, 10 min. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with 1/4 of cheese mixture. return to oven until cheese is melted & chicken is no longer pink in center, about 5 minutes. Transfer to platter. While chicken is cooking make sauce: In large nonstick skiller heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 4 minutes.Whick together broth, wine & flour; pour into skillet. Bring to boil; cook, stirring occasionally, until almost melted. Pour sauce over chicken; sprinkle with additional parsley, if desired. POTAOES: - In pot over low heat melt butter. Add garlic; cook until softened, 1 minute. add milk & salt; bring to boil. Stir in potatoes. Cook, stirring frequently, until cooked, 5 minutes. Stir in Parmesan. Remove from heat. Cover; let stand until thickened to desired consistency 1-2 minutes. Serve with chicken.
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EASY CHICKEN MARSALA RECIPE - SPEND WITH PENNIES
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5/5 (85)Calories 567 per servingTotal Time 27 mins
- Pound chicken to ¼" thick (you can cut them in half if they're very large). Season with salt and pepper and dredge in flour.
- Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.
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- Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
- Note: If your chicken breasts are large (like the ones in the photos that are about 3/4 lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even 1/4-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).
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