I just read The Importance of Being Ernest and honestly who gave Wilde the right to be that fucking funny
Creamy Chicken Marsala
Ingredients
- 4 boneless skinless chicken breasts, thinly sliced*
- salt and pepper
- 2 tablespoons olive oil
- 1½ cups sliced mushrooms
- ½ cup Marsala wine** see note
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- Fresh Chopped Parsley for garnish
Directions
- In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
- Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add Marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
(Source: therecipecritic.com)
Sticky Orange Chicken
Ingredients
- 2 large eggs, beaten
- ½ c. plus
- 1 tbsp. cornstarch, divided
- ¼ c. all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 2 lb. boneless skinless chicken breasts, cut into
- 1” piecescanola oil
- 2 cloves garlic, minced
- ½ tsp. minced ginger
- ½ tsp. red chili flakes
- 2/3 c. freshly squeezed orange juice
- 2 tbsp. soy sauce
- 1 tbsp. apple cider vinegar
- 1 tbsp. sweet chili sauce
- 1 tbsp. brown sugar
- 2 green onions, chopped
- cooked white rice, for serving
Directions
- Set up dredging station: In one bowl add eggs, and in a second bowl mix together ½ cup cornstarch, flour, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
- In a large, deep skillet over medium-high heat, heat 1/4” oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels.
- In a small saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger, and chili flakes and cook until fragrant, about 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, and brown sugar. Bring to a simmer.
- Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat.
- Toss chicken with sauce and green onions. Serve over white rice.
Mushroom Pasta
(lighterbodied alternative to red sauce)
Serves 4
Ingredients:
2 large portobello mushrooms
a standard box of angel hair pasta
garlic
basil (fresh or dried)
rosemary (fresh if possible!)
1 28oz can of peeled tomatoes
one small heirloom tomato (mostly for color, try orange or purple)
parmesean cheese (grated)
**Ground Lamb for meat-eaters** (half a standard package)
an accompanying red wine (Cab Franc, Pinot Noir, Trousseau Noir).
Procedure:
sautee the garlic in butter in a large pan.
**for meat-eaters: add the ground lamb, plus 1 tbs of finely chopped rosemary, and salt/pepper Cook until the meat is less than half pink**
cut the mushrooms into genereous chunks and add them to the pan. Cook on medium.
cut the peeled tomatoes into generous chunks and add them to the garlic and mushrooms. add the basil and salt and pepper to taste. Cook on simmer for at least 15 minutes. (Better if you can let it simmer for 25).
start the water and cook the pasta.
add the sauce to the pasta and garnish with parmasean and more fresh herbs.
et voila
Jambalaya
Recipe under the cut!
(Source: bzfd.it, via buzzfeedtasty)
