Butter Chicken Marsala
Butter Chicken Marsala
Ingredients:
4 chicken cutlets
2 cups flour
1 teaspoon dried parsley
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/2 stick unsalted butter (I used Land O’ Lakes butter)
Instructions:
Mix dry ingredients together. Â Dip chicken into 2 whipped eggs and cover with flour. Â Melt Canola oil and butter together and cook chicken for 15 minutes on each side. Â Note: Â I cut the chicken in the middle just to make sure it was done. Â I cooked the chicken on medium to high heat.
Buttered Portobello Mushrooms
Ingredients:
2 large Portobello mushrooms
1 stick unsalted butter – I used Land O’ Lakes
1/2 teaspoon of garlic salt
1/2 teaspoon of pepper
2 tablespoons of extra Virginia olive oil
2 tablespoons of Balsamic Vinaigrette
1/2 teaspoon dried parsley
1/2 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese
Instructions:
Slice the two large Portobello mushrooms into slivers and lay in the pan. Â Add the ingredients and mix together. Â Cook on medium heat until soft (or to what you prefer). Â When done, add the Mozzarella cheese on top and cook until melted.
If you are interested in seeing a post on how to prep, clean, and season your iron skillets, let me know. Â I would be happy to prepare a post for you. Â Thomas bought me these iron skillets as a gift. Â I have been using them for two years now and LOVE cooking on them. Â Although, a little on the heavy side, the food cooks evenly and they are so easy to clean. Â If you try this recipe, let me know how it turns out for you. Â This is a recipe that can be made for one with leftovers, two with leftovers, or a large group of people (just have to double the ingredients!)
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Looks delish! ????
Thank you. It was really good. We cleaned our plates 🙂