Chicken Georgia

This is my plan for dinner tonight.  This dish was inspired from watching the amazing Paula Deen one afternoon and seeing her make it.  My husband looked at me and said – “Oh my, that looks good!”  I realized I had everything I needed in the house to make it so I did.  I’ve tweaked it here and there to suit our tastes, and it’s become a family favourite.  As usual – the measurements are eyeballed.

Ingredients:

4 boneless, skinless chicken breasts

Salt and Pepper for seasoning

Butter and olive or vegetable oil – she used straight butter, I use a bit of both.

One onion – diced

1 tbsp minced garlic

1 lb. white button mushrooms – sliced

your favourite BBQ sauce – for brushing – my own tweak

4-6 slices cooked bacon, crumbled – also my own tweak, but come on…it’s bacon!

shredded mozzarella cheese – well…lots.

Directions:

Heat butter and oil in large skillet that has a cover.  Add onions and cook slightly.  Add mushrooms and garlic and cook until onions and mushrooms are tender.  Cover if necessary.

Season chicken breasts with salt and pepper.  Put them in the pan with the mushrooms and the onions, making sure that the chicken is fully in contact with the pan.  Cook covered for until chicken is cooked a little more than halfway through, probably 6-8 minutes.  Brush exposed side with BBQ sauce and flip the breasts.  Brush the other side with more sauce, and sprinkle each breast with some of the crumbled bacon.  Cover everything with mozzarella cheese.  As much or as little as you like.  Cover and allow chicken to finish cooking and cheese to melt, probably another 6 minutes or so, depending on the size of the chicken pieces.

Serve with whatever side you enjoy – mashed potatoes, fries, rice – have all been tried and enjoyed by us.  Baked potato would probably be good too.  It’s quite rich, so it’s great with just a side salad as well.

Enjoy!  This is a good one! 🙂

Jacked up KD

This is what I plan on having for supper tonight.  You’ll notice the measurement for the curry is kind of screwy, mostly because this is just a thought up recipe and I just eyeball everything.

Ingredients:

1 pkg. lean ground beef

1 onion, diced

1 lb. white button mushrooms, sliced

1-1 1/2 tsp. sweet curry

1 pkg. macaroni & cheese (Kraft Dinner for me!) – prepared as per package instructions.

Directions:

Brown ground beef in skillet.  Add onions and mushrooms.  Add curry (to be honest, I just keep shaking until it looks good to me – this should be done based on your taste in curry). Cook until onions and mushrooms are tender.

Add prepared macaroni and cheese.  Mix until well combined.

That’s it – you’re done.  It’s actually quite good – we put a dousing of ketchup on ours too.

You could change this up in a hundred different ways, adding different vegetables, probably ground chicken would be good too.  Instead of the curry, you could add taco seasoning and serve with tomatoes, green onions and sour cream.  Hey!  That sounds pretty good – might be an option for later in the week!

Enjoy!

Chicken with Mustard Mascarpone Marsala Sauce

This recipe can be found on the Food Network website and is from the talented Giada De Laurentiis.  I have made this many times and it is a hit every time I do it.  I have never been disappointed by any of Giada’s recipes, but this is my favourite.

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts

Salt & freshly ground black pepper

2 tbsp olive oil

5 tbsp butter, divided

3/4 cup chopped onion

1 lb. cremini mushrooms, sliced.

2 tbsp minced garlic

1 cup dry Marsala wine

1 cup (8 oz) mascarpone cheese

2 tbsp. Dijon mustard

2 tbsp. chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.

12 oz dried fettuccine

Directions:

Sprinkle the chicken with salt and pepper.  Heat the oil in a heavy large skillet over high heat.  Add the chicken and cook just until brown, about 4 minutes per side.  Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes.  Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.  Add the wine and simmer until it is reduced by half, about 4 minutes.  Stir in the mascarpone and mustard.  Cut the chicken breasts crosswise into 1/3 inch thick slices.  Return the chicken and any accumulated juices to the skillet.  Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.  Stir in the chopped parsley.  Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil.  Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes.  Drain.  Toss the fettuccine with 3 tablespoons of butter and season, to taste with salt and pepper.  Swirl the fettuccine onto serving plates.  Spoon the chicken mixture over top.  Garnish with parsley sprigs and serve.  For family style, I like to put fettuccine into a large pasta serving dish and pour entire chicken mixture over top, allowing guests to serve themselves.

This dish…is delish!  Enjoy!