Chicken Marsala Ingredients
boneless skinless chicken breast halves | 4 (5 ounces each) |
all-purpose flour | 4 tablespoons |
butter, divided | 4 tablespoons |
sliced fresh mushrooms | 8 oz |
garlic cloves, minced | 2 |
marsala wine | 1 cup |
chicken stock | 1 cup |
Pro Seasoning |
Method of Prep:
• Flatten chicken to 1/2-in. thickness. Combine the flour, basil, salt and pepper. Coat chicken breast with the combined flour.
• In a large skillet over medium heat, brown chicken in 2 tablespoons butter for about 2 minutes. Remove from pan.
• In the same skillet, saute mushrooms in remaining butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
• Return chicken to the pan and cook in sauce until internal temperature of 165 degrees. Sprinkle with cheese, garnish and serve. (SERVES 4)
Blanched Green Beans Ingredients
fresh green beans | 12 oz |
Pro Seasoning | To Taste |
butter | 2 tablespoons |
Method of prep:
Bring one quart of salted water to a boil. Boil (blanch) green beans for 1 minute. Strain beans and toss in melted butter and Pro Seasoning (about 1 teaspoon). Serve immediately.
Garlic Roasted Potatoes Ingredients
russet potatoes | 4 |
olive oil | 3 oz |
garlic cloves, crushed | 3 |
Pro Seasoning | 1 tablespoon |
Method of prep:
Preheat oven to 400 degrees. Cut potatoes into uniform wedges. Toss potato wedges in olive oil, Pro Seasoning, and garlic. Spread potatoes evenly on a baking sheet preferably lined with parchment paper. Roast until golden brown, about 30 minutes. Serve immediately.
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