Do you have a recipe that you LOVE for the freezer? We’re gearing up for another cooking day, but we’re looking for the BEST recipes. There’s nothing worse than spending a whole day cooking only to pull out one of those treasured meals and find out it’s absolutely disgusting, as in NO one in your family will eat it. So this month we’re not taking any chances, we’ve saved a few of the recipes we’ve loved so far, but we’re looking for YOUR tried and true recipe. Please share here!
And to get your started – I’ll post the Chicken Marsala recipe we found our first month cooking – that is FABULOUS!!! (even the family that doesn’t like mushrooms finds it palatable).
Here is the DELISH recipe – you can Quadruple this recipe and freeze 3 and eat one for dinner!
Chicken Marsala
(Source: It’s a Darne Good Cookbook, with lots of adaptions by me)
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4-6 thin chicken breast pounded out to 1/8 inch thickness (buy the skinny frozen ones from Costco for NO pounding!)
1/2 cup flour
1/3-1/2 cup butter
salt and pepper to taste
2 cups mushrooms, sliced (I used baby bellas)
1-2 cloves garlic minced
3/4 cup marsala wine
1/2 cup chicken stock
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
1/2 box angel hair pasta
Dredge the chicken in flour. Place 2 chicken breasts at a time in the skillet with 2 tablespoons melted butter (add more with each addition if needed) in skillet. Cook over low heat for 3 to 4 minutes on each side. As each one is done place it in a 9×13 baking dish and sprinkle with salt and pepper. Repeat until all chicken is cooked.
Adding more butter if needed, saute mushrooms and garlic in the same skillet. When the mushrooms are done use a slotted spoon to remove the mushrooms and place them on top of the chicken.
Use the marsala wine to deglaze the pan then stir in the chicken stock. Bring to a boil then reduce the temperature. Spoon 1/2 of the sauce over the chicken. Top the chicken with cheese and bake at 425 degrees for 10-12 minutes. (OR cover with foil and FREEZE! – divide remaining sauce into 4 quart size bags and freeze until eating day.)
While the chicken is baking prepare angel hair noodles. When the noodles are done drain the water and dump the noodles into the pan with remaining sauce.
Serve chicken and mushrooms over top of angel hair pasta.
**Recipe note** If you are concerned with the amount of butter in this recipe you can substitute olive oil for half of the butter. Some butter is required to give it a rich flavor but it is perfectly okay to use half butter and half olive oil.
