Chicken and Mushroom Marsala

http://smittenkitchen.com/blog/2008/03/alexs-chicken-and-mushroom-marsala/

3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved (see Note)
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin, any variety you like
1/2 cup dry Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional, for garnish)

 

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

 

IMG_0229

This was great but is a huge recipe – probably halve it.

Sharp White Cheddar Mac n’ Cheese with Toasted Garlic Breadcrumbs

3 1/2 tbs. butter
1 tb. olive oil
4 tbs. flour
1 garlic clove, minced
2 1/2 cups whole milk
1/2 pound macaroni
2 cups shredded sharp white cheddar cheese
1/2 cup coarse breadcrumbs or Panko
Salt and Pepper

Boil water and cook pasta in heavily salted water until pasta is al dente.

While pasta is boiling, in a separate pot, melt 3 tablespoons. butter and 1 tablespoon oil oil. Gradually add in flour, whisking constantly, and cook until flour becomes golden brown and smells nutty. Add the milk, continuing to whisk constantly. The butter-flour-milk mixture should have the consistency of thick cream. If it’s too thin, continue cooking until it thickens. Once the mixture has thickened, add the cheese and stir until melted. Season with salt and pepper. Drain pasta and add to the cheese mixture and mix completely.

In a separate pan, melt 1/2 tablespoon butter. Add garlic and cook until fragrant (don’t walk away to answer the phone, check Twitter, or see what the Real Housewives are up to because the garlic will burn). Add the breadcrumbs to the delicious garlic butter and mix completely. Cook on low heat until breadcrumbs are toasted and fragrant.

Plate mac n’ cheese. Top with toasted garlic breadcrumbs and chopped fresh herbs.

Source: http://www.lawyerloveslunch.com/2013/02/mummas-sharp-white-cheddar-mac-n-cheese.html#recipe