Chicken Marsala

     You know that feeling you get in the pit of your stomach when you meet someone famous? Or when you have a one-on-one conversation with someone you admire or look up to? Well, I recently experienced those butterflies as I tried to stay calm, cool, and collected while meeting one of my own chef inspirations- Ellie Krieger. (Flip on the Food Network and you will probably catch her). She is a dietitian turned chef (just like me!). I not only admire her lovely demeanor, but also her culinary talent, as she is able to keep her recipes tasty and healthy.

     So needless to say, I felt inspired to go home and experiment with one of Ellie’s favorite Italian dishes….Chicken Marsala (with a Regina flare). I hope this encourages you to get in the kitchen and do the same!

PS- This dish is classically laden with butter, but I only used ONE tablespoon!

Chicken Marsala

4 servings

 Ingredients:

4, five ounce chicken breasts (boneless/skinless), pounded to ½ inch thick.

¼ cup all-purpose flour

¼ tsp paprika (I use smoked)

1 tsp salt

½ tsp black pepper

2 tablespoons olive oil

1 large shallot, minced (about ¼ cup)

1 1/2 pounds mushrooms, thinly sliced

½ cup Marsala wine

1 cup chicken broth (low sodium is preferred)

1 tablespoon butter

Garnish- 4 teaspoons fresh parsley, finely chopped

Directions:

Combine flour, paprika, ½ teaspoon salt, ¼ teaspoon black pepper in a shallow dish. Add chicken one piece at a time and toss to coat. 

Reserve 1 tablespoon of remaining flour mixture.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add chicken and cook until browned (about 2-3 minutes per side). Transfer chicken to plate.

Add remaining 1 tablespoon olive oil the pan and heat over medium heat. Add shallot and cook until softened. 

Add half the mushrooms and cook until they begin to soften, then add remaining mushrooms and cook until they release their water (about 5 minutes). 

Add the reserved 1 tablespoon of flour mixture and stir to coat mushroom/shallot mixture for about 1 minute.

Add Marsala wine and bring to boil; continue to cook until liquid is reduced by half (about 1 minute). Add chicken broth and remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil and continue cooking until liquid is reduced slightly (about 2 minutes) and add chicken back to pan. Spoon sauce over chicken and continue cooking over medium heat until sauce begins to thicken (about 5-7 minutes).

Transfer chicken to serving plate.

Cook the sauce to the desired thickness, 2-3 minutes more. Stir in the butter until melted.

                        

                        Pour sauce neatly over chicken and garnish with parsley.

I served my Chicken Marsala with a side salad and creamy Parmesan Risotto...mmmm.

Enjoy!

Savory Sweet Potato Bites

As the weather cools, I find myself craving sweet potatoes more than usual. I love how simple they are to make delicious and keep nutritious! If I am in the mood for a sweet side, I bake them in the oven and top them with the traditional brown sugar and cinnamon. They are also tasty cut into wedges and seasoned with olive oil, basil, oregano, and salt; then baked for 30 minutes or until fork tender. But when I need a cheesy snack, I turn to "Savory Sweet Potato Bites"...try it out and let me know what you think!

Savory Sweet Potato Bites

Yield: 12

Ingredients:

2 medium sweet potatoes (about 1 pound), peeled and finely grated

2 egg whites

1 cup grated Parmigiano-Reggiano (or your favorite hard, sharp cheese, i.e.: Parmesan or Pecorino)

1 tsp fresh thyme

¼ tsp black pepper

½ tsp salt

Directions:

In a large bowl, mix together above ingredients.

Scoop out mixture into large mounds (I used an ice cream scoop to achieve equal parts). 

Flatten in between the palms of your hands and lay gently on parchment lined baking sheet.

Bake at 425 degrees for 25-30 minutes or until edges are crispy. 

Let cool about 5 minutes before removing from pan. 

 

Enjoy plain or with your favorite dip... 

I like nonfat Greek yogurt seasoned with a pinch of salt and onion powder. 

Enjoy!

Fall equals PUMPKIN!!!

You guys may recognize this Pumpkin Bread from my facebook wall, but I thought you might like to try this recipe in your own kitchens. It is one of my fall favorites, as it is not only delicious, but also on the healthier side. Note the whole wheat flour, egg substitutes, and buttermilk for added moistness. 

Hope you enjoy as much as I did!

Pumpkin Bread

Ingredients:

2 3/4 cups all-purpose flour + 1/2 cup whole wheat flour

1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
1/3 cup toasted, chopped almonds

Preheat oven to 350°. Grease 2 (9 x 5-inch) loaf pans with cooking spray.

Combine flour(s) and next 6 ingredients (through allspice) in a medium size bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. 

Add 2/3 cup water and pumpkin, beating at low speed until blended. 

Add flour mixture to pumpkin mixture, beating at low speed just until combined. 

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle almonds evenly over batter. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

The first bite

This blog is dedicated to my family and friends, who have encouraged me to follow my dreams…and stomach all the way to NYC. My apron pockets now hold memories of culinary school and an amazing internship in Family Circle Magazine’s Test Kitchens! More culinary adventures to come…hope you enjoy bites from “My Daily Bread”.

“Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!” ~James Beard

My background pic is a brioche loaf I made during culinary school...mmmm