NEW CASTLE —
One of the beautiful things about cooking in large amounts is that there are usually leftovers.
That happened last Sunday when my husband decided to do his “take” on a dish we usually have at restaurants. The chicken marsala turned out great. The first night, we served it over noodles and the second day atop linguini.
It’s not too complicated and has great flavor, which fits my requirements as a go-to dish.
I’m sure you have several of those go-to dishes in your cooking repertoire, and we would love to have you share them with us.
With Easter just a few short weeks away, today we’re also including some recipes for desserts and side dishes that will make excellent accompaniments to your main meal. Asparagus and strawberries are starting to appear in the grocery stores, and those two fresh ingredients are the basis of two selections.
And who doesn’t love homemade biscuits?
Let’s fill that mailbox or email address with your guest contributions at Culinary Conversation — a tasteful place to be.
3 or 4 chicken breasts, somewhat flattened
1/4 to 1/2 cup flour
1/2 tsp. marjoram
1/4 tsp. kosher or sea salt
1/2 tsp. freshly ground pepper
About 4 tbsps. butter or olive oil, divided
1, 12-oz. package button mushrooms, sliced
1 bunch scallions, chopped
1 1/2 cups chicken broth
1/2 cup marsala or other sweet fortified wines such as sherry or port
1/2 tsp. parsley flakes
Wash chicken and pat dry. Combine flour, marjoram, salt and pepper in a wide, shallow dish. Coat the chicken pieces with the flour mixture, covering all the pieces completely. Set those aside for a few minutes. Reserve any leftover flour mixture for thickening the sauce, if needed.
In a large frying pan, over medium-high heat, sauté mushrooms and onions in 1/2 the butter or oil until browned, about 10 minutes. Remove them from the pan to a separate bowl and add the rest of the butter. Get pan hot again and lower heat to medium. Add chicken pieces, cooking until nicely browned on one side. Flip chicken pieces, while adding mushrooms and onions, placing them on top of the cooked chicken. Use a spatula or tongs to move chicken around to avoid sticking.