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Wednesday, February 15, 2012

Valentine's Chicken (Love Chicken)

For our 25th anniversary dinner I tried a new recipe and renamed it Love Chicken. But since that sounds weird it's official "title" is Valentine's Chicken. 'Cause one day I'm gonna do a family cookbook and this dish is gonna be in it!


I took a recipe out of Taste of Home February 2012 magazine and adapted it (basically using cheaper ingredients).

Original recipe:

Chicken Marsala with Gorgonzola


4 boneless skinless chicken breast halves
salt and pepper
3 tbs. olive oil, divided
1/2 lb. sliced baby portobello mushrooms
2 garlic cloves, minced
1 cup marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 tbs. minced fresh parsley

My "interpretation":

Valentine's Chicken (Love Chicken)

Ingredients

4 boneless skinless chicken breast halves
salt and pepper
3 tbs. canola oil, divided
1/2 lb. sliced baby bella mushrooms
2 garlic cloves, minced
1 cup sauvignon blanc wine
2/3 cup heavy whipping cream
1/2 cup crumbled bleu cheese, divided

Instructions


1. Sprinkle chicken with salt and pepper. In a skillet, cook chicken in 2 tbs. oil over medium heat for 6-8 minutes on each side. Remove and keep warm.


2. In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute longer.


3. Add wine, stirring to loosen browned bits form pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.

4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese.


The funny part was M and S going with me grocery shopping and watching me go into the wine and beer section! I don't drink and haven't used wine in cooking for years but I was going for impressive for the 25th! I couldn't find marsala so I went for cheaper (couldn't find one with a screw top!) sauvignon blanc. It turned out amazing! I served the entree with a salad and baked potato (rolled in butter and sea salt, then cooked on baking sheet for an hour or more at 350 degrees). I may never cook a potato in the microwave again!


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