Cool Tasty Chicken Recipe images

Cool Tasty Chicken Recipe images

Some cool Tasty Chicken Recipe images:

Grouper marsala with asparagus I
Tasty Chicken Recipe

Image by newwavegurly
Basic recipe (based off of a Chicken Marsala recipe of Emeril’s):
1 grouper filet, approx. 6-8 oz. (pounded out a bit)
3/4 cup marsala wine
1 container sliced baby bella mushrooms
1 cup organic mushroom stock
3 Tbs. butter
1 Tbs. extra virgin olive oil
1/2 cup all-purpose flour
salt, pepper, various other seasonings (to taste)

While the olive oil is heating in a large skillet on medium-high heat, mix the flour with some salt, pepper, and other seasonings (anything that you really like, I used an Italian seasoning blend). Dredge the filet in the flour mixture, shaking off all the excess flour. Once the oil is hot, but not at smoking point, add 1 tablespoon of the butter. Put fish in, and cook until golden on each side. Take out of pan and put aside.
Add mushrooms to the pan, and cook until browned and their liquid is released. At that point, lower the temperature to medium, and add marsala wine. Bring to a boil, and allow to cook until wine is reduced in half. Then add mushroom stock, and allow to cook for around 3-5 minutes. Then add the fish back in, and allow to cook for approximately 5 minutes, until fish is completely cooked through. Add last 2 tablespoons of butter to finish the sauce.

The asparagus? They were merely steamed in this nifty microwave steamer that I inherited from my sister. I just put a couple of slices in the water before I cooked them.

Grouper marsala with asparagus III
Tasty Chicken Recipe

Image by newwavegurly
Basic recipe (based off of a Chicken Marsala recipe of Emeril’s):
1 grouper filet, approx. 6-8 oz. (pounded out a bit)
3/4 cup marsala wine
1 container sliced baby bella mushrooms
1 cup organic mushroom stock
3 Tbs. butter
1 Tbs. extra virgin olive oil
1/2 cup all-purpose flour
salt, pepper, various other seasonings (to taste)

While the olive oil is heating in a large skillet on medium-high heat, mix the flour with some salt, pepper, and other seasonings (anything that you really like, I used an Italian seasoning blend). Dredge the filet in the flour mixture, shaking off all the excess flour. Once the oil is hot, but not at smoking point, add 1 tablespoon of the butter. Put fish in, and cook until golden on each side. Take out of pan and put aside.
Add mushrooms to the pan, and cook until browned and their liquid is released. At that point, lower the temperature to medium, and add marsala wine. Bring to a boil, and allow to cook until wine is reduced in half. Then add mushroom stock, and allow to cook for around 3-5 minutes. Then add the fish back in, and allow to cook for approximately 5 minutes, until fish is completely cooked through. Add last 2 tablespoons of butter to finish the sauce.

The asparagus? They were merely steamed in this nifty microwave steamer that I inherited from my sister. I just put a couple of slices in the water before I cooked them.

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