Easy chicken Marsala recipe

Who doesn’t love an easy and delicious chicken recipe?

This easy chicken marsala recipe is not only easy and delicious but this Italian classic can be on your table in less than thirty minutes!!!

Chicken Marsala is an Italian classic with juicy pan seared chicken breast in a savory sweet Marsala wine sauce.

You can make this restaurant quality chicken dinner in your own kitchen in a short amount of time with just a few ingredients.

What’s not too love?

Here are three tips for success when making this easy chicken Marsala recipe

Use thinly sliced chicken breast for quick and even cooking. Pound them to an even thickness to ensure they cook uniformly.
Before simmering in the marsala sauce, make sure to brown chicken in a hot pan. this adds flavor and texture to the dish. Pat the chicken dry with paper towels before seasoning and browning to ensure a crispy exterior.
Marsala wine is the star in this sauce, so use a good quality one. Balance the sweet richness of the wine with savory ingredients like garlic, shallots and chicken stock.

Ingredients

2 lbs. skinless boneless chicken breast
Salt and pepper to taste
1 cup flour
2 Tablespoon olive oil
4 Tablespoon butter
2 Tablespoon minced garlic
2 Tablespoon minced shallots
8 oz. cremini mushrooms
2 cups marsala wine
1 cup chicken stock
2 tablespoon chopped Italian parsley

Instructions

start by splitting the chicken breast in half. Then in between two sheets of waxed paper pound thin
salt and pepper the chicken then coat in the flour shaking off excess.
Over medium high heat in the two tablespoons of olive oil saute the chicken until golden brown on both sides. About 5 minutes per side. Remove and set aside.
In the same pan two tablespoons of butter. Add the garlic and shallots until soft and fragrant.
Add the mushrooms until golden brown.
Deglaze the pan with one cup of the marsala wine scrapping up all the bits at the bottom of the pan. Wait until absorbed before adding the remaining marsala wine and chicken stock. Simmer until sauce thickens about 10 minutes.
Return the chicken to the pan and simmer jut to heat through.
Top with the chopped Italian parsley and enjoy!!!!

One-Pan Marry me chicken breast

One -pan Marry me chicken breast

One-Pan Marry Me Chicken Breast Recipe
This creamy Marry Me Chicken Breast is an easy one-pan dinner packed with rich Italian flavors. Juicy seared chicken breasts are simmered in a luscious Parmesan cream sauce with sun-dried tomatoes, garlic, and spinach—so delicious, it just might spark a proposal!

Perfect for busy weeknights or a romantic dinner, this Marry Me Chicken recipe comes together with simple pantry ingredients in under 30 minutes. It’s a crowd-pleaser that’s full of flavor, fast to make, and made in just one pan.

Things to know about this Marry me chicken breast recipe

Whether shared on a romantic dinner date or enjoyed with family and friends Marry me chicken breast has a way of leaving a lasting impression. It’s savory aroma and succulent flavor will have family and friends asking for seconds.

If your looking for a substitute for Marry me chicken breasts you could use boneless skinless chicken thighs. you could also try using different types of poultry such as turkey breast.

If you make this Marry me chicken breast recipe please leave me a comment. I love hearing from you!!!

Ingredients

4 boneless skinless chicken breast
1 cup of flour
1 tablespoon each paprika + garlic + onion powder
2 tablespoons olive oil
1/2 stick of butter
1 Tablespoon minced garlic
1/2 cup chopped shallots
1 cup chopped sun dried tomatoes
1 cup white wine
2 cups chicken stock
2 cups cream
2 cups chopped spinach
1/2 cup grated parmesan cheese

Instructions

start by pounding the chicken breast thin between two sheets of plastic wrap. salt and pepper the chicken to taste
Add the paprika, garlic and onion powder to the one cup of flour mix well
Dip the chicken breast in the flour mixture, shaking off excess
bring the the oil to medium high heat add the chicken. Sauté the chicken until golden brown on both sides. Remove and set aside
In the same pan add the butter, the garlic, shallots and the sun dried tomatoes saute until soft and fragrant
Deglaze the pan with the white wine scraping up all the brown bits.
Add the chicken stock and the cream and simmer until sauce thickens . add the spinach and parmesan cheese.
Return the chicken to the sauce and simmer five minutes longer.
Pour the sauce over the chicken. Enjoy!!!

Easy Chicken Piccata

This Easy Chicken Piccata Recipe is so easy and quick, its prefect for family weeknight meals, but fancy enough for weekend dinner with friends.

Melt in your mouth chicken breast in a light creamy, lemony sauce made this recipe a restaurant favorite, I simplified the recipe for the home cook, no worries none of the flavor is lost

What Makes Easy Chicken Piccata Easy???

This Easy Chicken Piccata recipe is so easy on so many levels. First, you only need a few common ingredients. The only ingredient may be not be so common could be the capers

Second, Chicken Piccata is nothing more than fillet chicken breast dredged in flour and saute to a golden deliciousness.

One important thing to remember when sautéing, the saute pan needs to be big enough to cook the chicken to a golden brown.

If the saute pan is too small your chicken wouldn’t brown, you’ll end up with chicken that looks like it was boiled instead of sautéed,

we don’t want that boiled chicken look in this recipe. We want beautifully browned chicken, so we can deglaze the pan and scoop up

all those delicious browned bits at the bottom of the pan, where all the flavor is!!!!

Ingredients

4 skinless boneless chicken breast
1/4 cup flour
1 cup chicken stock or white wine
2 Tablespoons chopped garlic
1/2 cup chopped onion
2 Tablespoons chopped Italian parsley
1/4 cup lemon juice or juice from 2 lemons
2 Tablespoons lemon rind
1 cup heavy cream
1/2 cup capers
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Cut the chicken breast into equal sliced pieces
Salt and pepper chicken
Dredge chicken in flour shaking off excess
Heat butter and oil to medium in a large saute pan
Saute chicken until golden brown remove and set aside
Saute garlic and onion until tender and just beginning to brown
Deglaze the saute pan with the chicken broth or white wine
Add the cream and lemon juice simmer 5 minutes
Return chicken to saute pan
Add the capers simmer covered 10 minutes
Sprinkle with additional chopped Italian parsley

My Best Holiday Turkey

Ok guys am going to toot my own horn, seriously this is My best Holiday Turkey Recipe It is so good and easy you’ll be making it more than just for the Holidays.

I’ve make a lot of turkeys through out the years. I’ve tried a few recipes and methods, from brining to cooking it up side down

to basting every 30 minutes and I have to say this recipe is the best.

The turkey is melt in your mouth moist with a hint of fresh citrus taste. I couldn’t believe how crispy and beautifully colored the skin was.

My husband who normally isn’t as impressed by food as am, couldn’t stop raving about how good the turkey was. It was so good that even after three days of turkey everything I was still craving more.

3 Tips when making My Best Holiday Turkey

First, when you make My Best holiday Turkey use a the right roasting pan with a lid it’s important to keep the turkey covered until the last 30 minutes to prevent drying the meat.

Second, oven temperatures vary and can effect cooking times if in doubt use a meat thermometer. A turkey is safe to eat when the internal temperature is 165 degrees.

Third, this temperature guide is for an unstuffed turkey, stuffed turkeys are cooked longer at 15 minutes per pound.

I always bake my stuffing in casserole dish along side the turkey, it’s easier for serving and just as delicious. One more thing no need

for basting in this recipe, the turkey self bastes from the citrus and butter.

I hope you try My best holiday Turkey recipe and it becomes your Best Holiday Turkey. And when it does be sure to tell me about it, I love hearing from you.

Ingredients

15 lb. turkey
1 stick butter
1 tablespoon each chopped together Italian parsley, thyme, sage and rosemary
3 Tablespoons chopped garlic
1 onion cut into quarters
2 lemons sliced medium thick
2 oranges sliced
2 apples quartered
2 stalks celery
Salt and pepper

Instructions

If using a frozen turkey defrost in the refrigerator 2 to 3 days before cooking
Preheat oven to 425
Bring Turkey to room temperature
Remove the insides from the cavity and neck
Mix the herbs and garlic in the soft butter until well incorporated
Pat the turkey dry rub the whole turkey even under the skin with the butter mixture
Salt ant pepper the outside and cavity of the turkey
Stuff the cavity with the cut onion, apples, lemons and oranges
Stick some lemon and orange slices under the skin
Tie the legs together with kitchen twine or skewers tuck the wing tips under the turkey
Roast in 425 oven covered for 30 minutes
Lower the heat to 375 and roast 10 minutes per lb. longer for a 15 lb. turkey that’s about 3 hours remove the cover the last 30 minutes
Let the turkey rest 20 to 30 minutes before slicing strain the drippings into a medium pan:
For the gravy simmer the dripping over low heat mix 1/4 cup flour with 1/2 cup water slowly pour into simmering drippings stirring continuously

Italian Crusted lemon Chicken

Italian crusted Lemon chicken

Who doesn’t love an Italian flavored lemon chicken ?

This Italian crusted lemon chicken has the trifecta to make it one of my favorite chicken breast recipes, It’s easy, delicious and quick. And the best part ? it can be make ahead of time and fried when your ready to serve it, making it a prefect weeknight meal. And if your looking to impressive family and friends on what a great chef you are make this Italian crusted lemon chicken.

Tips for success when you make this Italian crusted lemon chicken

The first tip when you make this Italian crusted lemon chicken use a canola and extra virgin olive oil blend.

I find this oil blend best for the flavor the olive oil gives and the high burn temperature of the canola oil.

Second the oil has to be at the right temperature to produce a crispy crust and still be juicy on the inside.

Third I add flour to the bread crumbs instead of a separate flour dip for the chicken. One more tip after breading let your chicken rest in the refrigerator to chill, it helps the bread coating to stick to the chicken, bring to room temperature before frying.

Ingredients

4 chicken breast
2 cups Italian seasoned bread crumbs
1/3 cup flour
1 cup grated parmesan cheese
2 Tbls. chopped Italian parsley
2 eggs
1/2 cup e canola
1/2 cup olive oil
2 Tbls. butter
1 Tbls. minced garlic
1 cup white wine or chicken stock
1 cup heavy cream
lemon juice and zest from 1 lemon
Dijon mustard
capers

Instructions

Pound the chicken breast thin in between 2 pieces of wax paper. Then salt and pepper
Mix together the bread crumbs, flour, grated parmesan and the Italian parsley
Beat the eggs slightly
Dip the chicken breast first in the egg then in the bread crumb mixture.
Heat together 1/2 cup canola and 1/2 cup olive oil to medium high.
Fry the chicken until golden brown on both sides about five minutes pre side. Remove and set aside.
Remove the oil in the same pan add the butter and garlic saute until the garlic is fragrant and just beginning to brown.
Deglaze the pan with the white wine or chicken stock and lemon juice
Add the cream and mustard simmer until sauce thickens about ten minutes
Pour the sauce over the chicken breast top with Italian parsley the and lemon slices. ENJOY!!!

Peperonata sauced Chicken breast

Peperonata Sauced Chicken Breast

Not only is this peperonate sauced chicken breast recipe delicious it’s easy to make. I used skinless boneless chicken breast. You can use whatever part of the chicken fits your lifestyle and taste.

By using boneless, skinless chicken breast and my premade marinara sauce which I always have on hand, this Italian chicken recipe can be on your table in less than 30 minutes.

Customize this Peperonata sauced chicken breast recipe

This peperonate sauced chicken breast recipe isn’t set in stone. You can customize this chicken recipe really easy.

For instance most of you know I don’t drink alcohol. Although am okay cooking with alcohol some people are not. So there is an option in most of my recipes to use wine or stock.

Another way to make this Italian flavored chicken recipe your own is to use boneless chicken thighs.

One more thing, if you want to make this peperonata sauced chicken breast a complete meal cook your favorite shaped pasta and toss in the peperonata sauce. If your going to use this Italian bell pepper sauce for a pasta sauce double all the ingredients except for the chicken breast. Also be sure your saute pa is big enough and deep enough. Here is a link to one of my favorite deep saute pan.

Lastly please leave me a comment if you make this. I love hearing from you. It’s my favorite part!!!

Ingredients

4 Chicken breast
2 Tablespoons olive oil
1 chopped yellow onion
1 Tablespoon minced garlic
1 diced red bell pepper
1 diced green bell pepper
2 cups cherry tomatoes
1 cup white wine or chicken stock
2 cups marinara sauce
1 Tablespoon Italian parsley
1 tablespoon mixed Italian herbs
Salt and pepper to taste

Instructions

cut the chicken breast in half if thick
Salt and pepper the chicken
In 2 tablespoons of olive oil saute the chicken until brown on both sides
Add the onions, garlic and cherry tomatoes saute until just beginning to brown
Add the bell peppers saute 5 minutes
Deglaze the pan with 1 cup of chicken stock or white wine simmer until absorbed
Add the marinara sauce simmer 15 minutes longer
Plate the chicken pour the peperonata sauce over the top. ENJOY!!!

Chicken Piccata Pasta Primavera

A light pasta meal, this chicken piccata pasta primavera is a prefect Summertime quick family dinner full of classic Italian flavors!!!

Full of lemony freshness this chicken and pasta dish comes together in less than 30 minutes, and your family is going to love it . And you will feel good serving a restaurant quality meal from your kitchen, that’s not only delicious, it’s healthy too!!!!

Customize this Chicken piccata pasta primavera

This chicken piccata pasta primavera recipe is easy to customize to fit your lifestyle and taste.

The first and easier way to make this pasta dish your own is to change the pasta shape. The truth is most pasta shapes work well in most pasta dish recipes.

Second if your family hates or loves spinach add more or less to taste. I love spinach and add extra most of the time. Spinach is one of those vegetables that ends up being half of the amount you put in after it’s cooked. Pasta dishes are also a good place to hide spinach for those that don’t have the same fondness for spinach as I do.

Lastly I used chicken stock. You can use white wine instead in his chicken piccata pasta primavera if that’s your preference.

One more thing when making pan sauces the right size saute pan help. My favorite and on sale https://amzn.to/39XdMRy

Ingredients

2 skinless, boneless chicken breast cut into strips
1/2 Lb. Fettuccini
1 Tbls each butter and extra virgin olive oil
2 Tbls. minced garlic
2 cups cherry tomatoes
2 cups chopped spinach
1/2 cup capers
1/3 cup lemon juice
1 cup pasta water
1 cup chicken stock or white wine

Instructions

Cook pasta according to package direction reserving 1 cup of the water before draining
Salt and pepper the chicken
In a medium size saute pan over medium high heat in the butter and olive oil, saute the chicken along with the garlic until slightly brown
Add the tomatoes along with the capers saute for a few minutes
Deglaze the pan with the broth or white wine
Add reserved pasta water, simmer until sauce thickens about 10 minutes, add spinach and 1/2 the parmesan cheese last 5 minutes
Toss pasta in picatta sauce sprinkle with additional parmesan and Italian parsley
Enjoy!!!!!

Rotisserie Chicken Fettuccini Alfredo

This easy, creamy classic rotisserie chicken fettuccine alfredo meal comes together in less than 30 minutes. It’s packed with melt in your mouth chicken and tossed in a creamy sauce, your whole family will love.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends it took hours. And recipes with few ingredients is always a winner. I added spinach to add another depth of flavor and sneak in some green, you don’t have too.

It’s no wonder most Italian restaurants have fettuccini Alfredo on their menus, not only is it a dine out favorite. the alfredo sauce can seem dauting, It’s not!!!

Variations for rotisserie chicken fettuccini Alfredo

The first variation in this rotisserie chicken fettuccini alfredo is, you don’t have to use chicken. If you want to go the vegetarian route a mixture of your favorite mushrooms is a delicious choice, as well as broccoli.

You can use white wine in place of the chicken stock, because I don’t drink I give the non-alcoholic version.

I often use wine when cooking, Am okay with that, but for some who aren’t there are alternatives, use what feels and tastes good to you, it doesn’t change the flavor enough where people notice. No matter what you use be sure to use the freshest and best ingredients you can find. It takes the recipe from so-so to WOW!

Also be sure the saute pan you use is big enough to hold the sauce it’s best to use a covered, deep, wide enough saute pan.

Serve it up in pretty white dinner plates add some festive napkins and you have a restaurant quality dinner, that comes together in 30 minutes, is quick and easy for family weekday dinners and just fancy enough for special occasions.

Serve this delicious restaurant inspired dinner with your favorite bubbly and a crisp green salad for a romantic Saturday night dinner or Holiday meals with family and friends…

Please don’t forget to leave me a comment when you make this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, it’s my favorite part!!!

Ingredients

1 Lbs. Fettuccini
2 Tablespoons butter
2 cups left over rotisserie chicken
1 cup Parmesan cheese
1 cup chopped spinach
2 cups chicken stock or white wine
2 cups heavy cream
1 cups reserved pasta water
2 Tbs. chopped garlic
1/2 cup chopped onion
2 Tbs. chopped Italian parsley
salt and pepper to taste

Instructions

1. Cook pasta according to package directions resevering1 cup of the water
2. In a large saute pan bring the butter to medium high heat
3. Add onion and garlic saute until tender and just beginning to brown
4. Add chicken stock, cream, and resevered pasta water simmer covered 15 minutes
5. Add the rotisserie chicken, Parmesan cheese and spinach, simmer 5 minutes longer
6. Toss pasta in sauce adjust seasonings to taste.Top with the chopped Italian parsley and additional parmesan cheese. ENJOY!!!!

Oven Roasted Chicken Philly Sandwich

This lightened up version oven roasted chicken Philly sandwich takes the guilt out of eating fried foods. Not that I have any guilt in the first place with the traditional version of the fried Philly cheese steak.

Oh the Philly Cheese steak, and my love affair with it began in our first little hole in the wall Submarine sandwich shop.

My mama who worked with me until she couldn’t anymore, would start frying the onions and peppers just about lunch time. The aroma from the onions and peppers could be smelled blocks away, following it to our little hole in the wall. It was a smart marketing tool in the pre social media years.

In that version we used rib eye steak, bell peppers fried it topped it with provolone cheese and severed it on sub rolls.

As I get older I have make healthier variations to old classic recipes, I try to use leaner meats and healthier cooking processes that use less oil. And if it can be attempted to oven roasting in one pan, than that my friends is recipe success!!!

Here’s how I made this oven roasted chicken Philly Sandwich

First For this easy and quick chicken Philly sandwich I used my Cuisinart toaster oven/air fryer to roast all the ingredients for this delicious recipe, which I use often for small roast or bakes.

Second start by slicing the chicken breast in half in same size pieces for even cooking. I used 1 green and 1 red bell pepper you can use any color you like or have on hand and sliced them into strips along with 1 yellow onion.

And lastly the provolone cheese is a personal preference, use whatever cheese you like, sharp cheddar is delicious!!!

One more thing please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

4 skinless boneless chicken breast
1 red and one green bell pepper cut in strips
1 sliced onion
2 tablespoons chopped garlic
8 slices provolone cheese
4 sub rolls
2 tablespoons olive oil
Salt and pepper to taste
juice from one lemon

Instructions

Preheat oven to 375
Cut chicken breast in half
In a bowl put the oil, garlic, lemon juice, salt and pepper
Toss the chicken, peppers and onions in the marinade
Roast in a 375degree oven for 20 minutes add the cheese last 5 minutes
Serve on buttered toasted hoagie rolls

Italian Flavored Roast Chicken Dinner

Italian Flavored Roast chicken Dinner

This easy Italian flavored chicken dinner recipe marinates the chicken in a simple Italian marinate then roasted to golden perfection in the oven.

I have fond memories of this simple Italian Chicken dinner it was the first meal I learned as a young girl, hanging on to my Mama’s apron strings. Her are still clear as day, so many years later “Loriana, anyone can make chicken and potatoes all you need is buone volonta” .

My Mama was right!! All you need to make a delicious Italian inspired chicken dinner is Buone Volonta , the good will to make the meal , a few good ingredients and a casserole dish!

Why I love this Italian Flavored Roast chicken Dinner

It’s no secret I like easy recipes that come together quick . This chicken recipe is so easy I was hesitate to write a blog post on it , then I thought it’s the exact reason why I should.

Another reason chicken is another one of those ingredients like pasta very versatile and most everyone likes chicken.

Last and certainly not least this Italian flavored roast chicken dinner is just that, add some broccoli florets last 10 minutes of roasting for a complete chicken dinner on your table in less than an hour, make in one roasting pan, that everyone will love!!!

Ingredients

1 whole chicken quartered
1 lb. small potato medley
1/4 cup olive oil
1 sliced red onion
2 sliced lemons
1/4 cup lemon juice
2 Tbls. chopped garlic
2 Tbls. each chopped thyme. Italian parsley and rosemary
Salt and pepper to taste

Instructions

Preheat oven to 375 degrees
Salt and pepper the chicken
Make marinade by mixing rest of ingredients up to the lemon slices
Pour marinade over chicken and potatoes
Randomly place the lemon slices over the chicken and potatoes
Bake for 45 minutes or until chicken is golden brown and cooked through…..ENJOY!!!