Chicken with Marsala, Mushrooms&Gorgonzola, Herbed Balsamic Chicken w/ Blue Cheese, Bacon-Topped
Blue Cheese Potatoes
* Exported for MasterCook 4 by Living Cookbook *
Chicken with Marsala, Mushrooms & Gorgonzola
Recipe By : Fine Cooking
Serving Size : 0 Preparation Time: 0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
1 lb boneless, skinless chicken breast halves (about 3)
kosher salt and freshly ground black pepper
3 Tbs extra-virgin olive oil
6 oz cremini or white mushrooms, sliced 1/8
-- inch thick (about 2 1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/3 cup heavy cream
1 1/2 oz crumbled Gorgonzola (blue cheese) (1/3 cup)
1 Tbs chopped fresh flat-leaf parsley
1. Trim the chicken, removing the tenders, and slice or an angle into
3/4-inch-thick pieces; season generously with salt and pepper. In a 10-inch
straight-sided sauté pan, heat 2 tablespoons of the oil over medium-high
heat until it shimmers. Add half of the chicken and cook, flipping once,
until lightly browned and just barely cooked through. 1 to 2 minutes per
side. Transfer the chicken to a plate; repeat with the remaining chicken,
Cover with foil to keep warm.
2. Return the pan to medium-high heat and add the remaining 1 tablespoon
oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a
wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the
heat to medium, add the garlic. and cook. stirring constantly. until
fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the
spoon to loosen any browned bits; simmer until the Marsala is reduced
slightly, about 2 minutes. Stir in the cream and simmer until thickened
slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until
melted, 1 to 2 minutes. Taste the sauce: add salt and pepper as needed. Add
the chicken along with any accumulated juices and turn to coat with the
sauce. Serve immediately, sprinkled with the remaining cheese and the
parsley.
Recipe Source: Fine Cooking
Following recipe from Epicurious
* Exported for MasterCook 4 by Living Cookbook *
Herbed Balsamic Chicken with Blue Cheese
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Cheese Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method6 5- to 6-oz skinless boneless chicken breast halves
1/2 cup balsamic vinegar
3 Tbs olive oil
2 tsp coarse kosher salt, divided
1 1/2 tsp freshly ground black pepper, divided
2 tsp herbes de Provence*
1 3- to 4-oz wedge blue cheese, cut into 6 slices
1. Place chicken in large resealable plastic bag. Whisk vinegar, 3
tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small
bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
2. Prepare barbecue (medium-high heat). Brush grill rack generously with
oil.
3. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon
coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through,
about 6 minutes per side. Transfer to plates; top each with slice of cheese.
Cooking Tip: *Sold in the spice section of supermarkets and at specialty
foods stores.
Comments: This dish requires just four ingredients (aside from oil, salt,
and pepper). Serve with an arugula salad.
- - - - - - - - - - - - - - - - - -
From an old Southern Living magazine.
* Exported for MasterCook 4 by Living Cookbook *
Bacon-Topped Blue Cheese Potatoes
Recipe By : Southern Living
Serving Size : 4 Preparation Time:
Categories : Cheese Pork
Side Dish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method4 medium baking potatoes
shortening (I use olive oil)
1/2 cup commercial sour cream
1/4 cup milk
1/4 cup (1/2 stick)butter
1/4 cup crumpled blue cheese (I use more, to taste)
3/4 tsp salt
dash pepper
4 slices bacon, cooked and crumbled
1. Wash potatoes and rub skins with shortening. Place in baking pan. Bake at
400ºF for one hour or until done. Allow potatoes to cool to the touch. Slice
skin away from each potato. Carefully scoop out pulp, leaving shells intact.
2. Combine potato pulp and remaining ingredients except bacon in medium
mixing bowl. Beat until light and fluffy, stuff shells with potato mixture.
Bake 400ºF 15 minutes. Top with crumbled bacon. Serve hot.
Comments: The recipe is from an old (at least 30 years) Southern Living
magazine. It’s my husband's favorite stuffed potato. I usually skip the
bacon, because I serve them with steaks and that's already decadent enough.
Recipe Source: Southern Living
- - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - -
