Chicken Marsala and Breakfast Casserole

[Militis Audax]

My father typed up and created the first recipe and a friend types up the other, my contribution to this thread is my posting of the recipes and this paragraph of text here at the start. And the dashes seperating things. *Edit*Oh yeah and the last bit of text is mine too.*Edit*
---------------
Chicken Marsala

brown boneless chicken breast that has been dredged in flour, place in a preheated 350 degree oven for 10 minutes. Meanwhile in frying pan that u browned chicken, saute mushroom slices and add one can of
chicken stock and a tablespoon of beef boullion base or an equal amount of boullion cubes, let boil untill reduced by 25%, add marsala wine to taste, about 1-2 cups and simmer while chicken cooks. season with salt and pepper to taste. add 2 tablespoons of cornstarch to a small amount of water to make a thin paste and add to sauce to thicken. return chicken to sauce and serve. This goes well served with your favorite pasta shape...we like the pasta with oil and garlic, but the marsala sauce is also good over the pasta.
-----------------------------
(Typed by SusieQ from the Best of MS Delphi Forum)
I have made this recipe early in the day on Christmas eve and then popped it in the oven Christmas morning. By the time the gifts are open, breakfast is ready! And no big preperation mess in the kitchen on Christmas morning. I got this recipe from my Aunt Bonnie many
years ago. Happy holidays!

Christmas Morning Breakfast Casserole

1 lb. bulk sausage

8 eggs

8 slices bread

2 1/4 cups milk

1 tsp. dry mustard

1/2 tsp. salt

1/2 cup shredded cheddar cheese

In large skillet, brown sausage; drain off fat. In medium

mixing bowl, break and beat eggs; add cheese, milk. mustard

and salt, mix thoroughly. Break bread into pieces (about crouton

size). In 13x9 baking dish, layer bread, then sausage. Pour

milk mixture over bread and sausage. Refrigerate overnight.

To bake, preheat oven to 350 degrees and cook for 45 minutes.

Cut into squares and serve warm.

Note: Bacon or ham can be substituted for sausage!
-----------------

Now, somewhere I had a recipe for my mother's Apple Cake and a recipe for this interesting loaf/cake/bread/thingie. If I find them I'll post them.

[LadyWinterWolf]

Hey Militis, sounds good.....and I've got a Marsala recipe too. How about your dad tries my recipe out, and let me know what he thinks.....good to have another cook's opinion.

I submitted this recipe to Better Homes and Gardens in 1995, and won.....it's in their cookbook for that year too.

THYME CHICKEN MARSALA


2 skinless, boneless chicken breast halves
1 tbs. flour
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1 tbs. olive oil
1 medium carrot, julienne strips
1 small red or yellow pepper, julienne strips
2/3 cup dry Marsala
2 tbs. fresh or 1/2 tsp. dried thyme
Cooked Linguine or Angel Hair Pasta

(Start boiling pasta)

Rinse chicken; pat dry. Lightly pound each chicken breast half to 1/4" thickness. Coat breasts lightly with four; shake off excess. Set aside.

In a large skillet heat 1 tbs. oil. Add carrot strips; cook for 3 minutes. Add pepper strips, garlic, salt and pepper; cook and stir about 5 minutes or till crisp-tender. Arrange on 2 dinner plates; keep warm.

In same skillet heat remaining 1 tbs. oil over medium heat; add chicken. Cook chicken 2 to 3 minutes each side or till no pink remains. Place chicken atop vegetables.

Add Marsala and thyme to skillet. Heat for 1 minutes, scraping up browned bits from skillet. Pour over chicken. Serve with hot linguine or angel hair pasta.

[Militis Audax]

Hmmm.... looks good, not sure about the vegetables though, looks kinda healthy.... =) I'll show him definately.

[Little Blue Dragon]

mmm i could do with some chicken now.

*starts clucking like a chicken*

[Militis Audax]

lol

[Little Blue Dragon]

hee hee