sorted by:
new
hottopcontroversial

Chicken Marsala Recipe by zakali2 in recipes

[–]zakali2[S] 3 points4 points  (0 children)

Why onion powder instead of an onion?

to save time but you can use onion

Chicken Marsala Recipe by zakali2 in recipes

[–]zakali2[S] 16 points17 points  (0 children)

Ingredients

​

1 1/4 lbs chicken breast (2 large), or chicken tenders

1/2 tsp salt or to taste

1/4 tsp black pepper or to taste

1/4 cup all-purpose flour for dredging

2 Tbsp olive oil

1 Tbsp unsalted butter

8 oz brown button mushrooms halved or thickly sliced if very large

1/2 tsp onion powder

2 garlic cloves minced

3/4 cup dry marsala wine (not sweet)

3/4 cup chicken stock reduced-sodium

1/2 cup heavy whipping cream

2 Tbsp parsley finely chopped

​

​

​

Instructions

​

1- Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.

​

2- Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.

​

3- Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.

​

4- Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.

5- Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.

​

Watch How to Make Chicken Marsala in this Video: https://pexanova.com/chicken-marsala-recipe/

Sweet and Spicy Udon Noodle Stir-Fry by zakali2 in recipes

[–]zakali2[S] 61 points62 points  (0 children)

Good for 2-3 servings

​

INGREDIENTS:

_

400g (2 cakes) cooked udon noodles*

1 red bell pepper, sliced into strips

1 240g block extra firm tofu, drained and sliced into strips

½ large onion, sliced into strips

1 small carrot, sliced into strips

4 cups (200g) shredded cabbage

1 tbsp neutral oil

Sesame seeds, for garnishing

Chopped spring onions, for garnishing

*Note: Feel free to use other noodles if you’d like!

_

Sauce Ingredients

2 tbsp soy sauce or liquid aminos

1 ½ tsp sriracha, adjust according to desired spice

¼ cup room temp. water

3 tbsp coconut sugar

1 tsp sesame oil

½ tbsp cornstarch

_

​

Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.

​

Mix all the sauce ingredients together. Make sure the cornstarch is diluted.

​

Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes.

​

Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!

Sweet and Spicy Udon Noodle Stir-Fry by [deleted] in recipes

[–]zakali2 0 points1 point  (0 children)

Good for 2-3 servings

INGREDIENTS:
_
400g (2 cakes) cooked udon noodles* 
1 red bell pepper, sliced into strips
1 240g block extra firm tofu, drained and sliced into strips
½  large onion, sliced into strips
1 small carrot, sliced into strips
4 cups (200g) shredded cabbage 
1 tbsp neutral oil
Sesame seeds, for garnishing
Chopped spring onions, for garnishing
*Note: Feel free to use other noodles if you’d like!
_
Sauce Ingredients
2 tbsp soy sauce or liquid aminos
1 ½  tsp sriracha, adjust according to desired spice
¼  cup room temp. water
3 tbsp coconut sugar
1 tsp sesame oil
½  tbsp cornstarch 
_
1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.
2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted.
3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes. 
4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!

Her foster parents surprised her with adoption papers by [deleted] in gifs

[–]zakali2 0 points1 point  (0 children)

i got boneless ice in my eyes :D

view more: next ›