Chicken Marsala

Recipe By : Adapted from Woman’s World Magazine
Serving Size : 4 Categories : Chicken And Poultry

Amount Measure Ingredient Preparation Method
1/4 cup flour
2 tablespoons flour
3/4 teaspoon Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
4 large boneless, skinless chicken breast halves
4 tablespoons butter
2 large shallot -- chopped
1 clove garlic -- minced
8 ounces mixed wild mushroom blend (shiitake, oyster, crimini, baby bellas,utton) -- sliced
1/4 cup sun-dried tomatoes – cut into strips
1 can chicken broth -- 14 1/2 oz
3/4 cup marsala wine
1 tablespoon chopped fresh parsley

Combine 1/4 cup flour w/ 1/4 tsp. Italian seasoning, 1/4 tsp. salt, and pepper. Filet each chicken breast half to create 2 thin filets. Coat both sides of each piece with the flour mixture.
Heat 2 T butter in large non-stick skillet over med-high heat. Cook chicken, turning once, until lightly brown (about 3 min. per side). Remove from skillet and set aside.
Heat remaining butter, add shallots, garlic, and remaining seasonings. Cook until shallots are softened (about 1 min.) Add mushrooms and tomatoes and cook 1 min. Stir 2 T. flour into broth – set aside. Add marsala to skillet and cook 1 min. Add broth w/flour and bring to boil. Cook stirring occasionally, until slightly thickened – about 1 min. Reduce heat and return chicken to pan. Cover and cook until chicken is no longer pink in middle (about 5 min.). Sprinkle w/chopped parsley and serve with garlic smashed potatoes.

Garlic Smashed Potatoes

Recipe: Source unknown
Serves: 4-6

Amount Measure Ingredient Preparation Method
3-4 medium russet potatoes -- unpeeled, cut into 1” cubes
2 cloves garlic -- quartered
3 ounces cream cheese
up to 1/4 cup warm milk
1/4 tsp. salt

Place potatoes and garlic in med. Saucepan. Add enough water to cover. Bring to a boil, reduce heat, cover loosely and boil 15-20 min. or until potatoes break apart easily when pierced with fork. Drain well.
Return potatoes and garlic to saucepan; shake pan gently over low heat for 1-2 min. to evaporate any excess moisture. Add cream cheese to pan and cover for 5 min.
Coarsely mash potatoes, garlic and cream cheese with potato masher, leaving some potato pieces in chunks. Add enough warm milk to achieve desired consistency.

Chef DeAnna's Signature Chocolate Teese Cake

Amount Measure Ingredient Preparation Method
1 16 oz. bar silken tofu
3 T. pure maple syrup (not artificial flavored)
1 12 oz. pkg semi-sweet chocolate chips
Crust:
1 Cup graham cracker crumbs
2 T. sugar
4 T. melted butter

Mix crust ingredient together and press into the bottom of a 12" spring form pan. Bake at 350° for 5-10 min. Set aside to cool.
Meanwhile, melt chocolate chips in double boiler. Place tofu in food processor. With machine running, pour maple syrup down the feed tube. Pour melted chocolate down the feed tube and process until thoroughly mixed and smooth.
Pour chocolate tofu mixture into prepared crust and chill 4 hours.
To serve: Remove sides of spring form pan and serve individual slices on a pool of dark chocolate syrup, or raspberry sauce. May be garnished w/nuts, whip cream, fresh fruit – use your imagination and NEVER tell anyone its tofu!