Creamy Parmesan Garlic Mushroom Chicken

Here is the original recipe: http://therecipecritic.com/2016/06/creamy-parmesan-garlic-mushroom-chicken/

Here is my slightly modified version.

Ingredients

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushroom

• Creamy Parmesan Garlic Sauce: (we doubled the original sauce, added more garlic, chicken broth and garlic spread instead of powder)
• 1/2 cup butter
• 7 garlic cloves, minced
• 2 tablespoon flour
• 1 can chicken broth (2 cups)
• 2 cup heavy cream 
• 1 cup grated parmesan cheese
• Johhny garlic spread and seasoning (from Costco) 
• ½ teaspoon salt
• 2 cup spinach, chopped

Instructions

1. In a large skillet add olive oil, garlic spread, and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. May need to add more oil or butter. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta is desired.

We really liked this one. It would be good served with bread sticks. Especially since we doubled the sauce so this is lots for dipping. 

Bread (From Loy)

1/2 Cup Warm Water
2 TbspYeast
Place Water and Yeast in at least a 2 cup bowl/measure cup. Sprinkle sugar on top. Set aside to rise.

1/2 Cup Oil
5 Cups Hottest Water - Measure carefully
1/2 Cup Sugar or Honey
2 Tsp Salt
4-5 Cups Flour (put whole wheat in first if you use it. Suggest 1/2 and 1/2)
Mix, Scrape Sides, Thin Batter
Add Yeast, Mix up good
Dish towel over 5-7 minutes peek, Rise 2/3 up
Beat Down or knead put dough hooks in
add more flour 1/2 cup at a time (soft dough, not too sticky. Want soft and stretchy)
Dump out on an oiled counter   ??? oil a little
20 kneads, oil top lightly. Cover with Saran Wrap.  Sit 20 minutes
Divide into 5.

Bread 8 1/2 x 4 1/2 (not 9 by 5)
Grease with Crisco Shortening
Keep covered with dishtowel or saran
Put warm place. Top of stove. No draft. Turn heat up.
400 degrees for 30 minutes (every oven different)
Air needs to circulate all over pans
Cool on racks. Put in heavy freezer bags. Get all air out to freeze.

Herb Onion
2 Tbsp Onions, sit in water
2 Tbsp Italian Seasoning




****work in progress. Need clarification from Debbie Peters

Feather Rolls (from Julie)

Feather Rolls
2 Yeast Cakes
1/2 Cup Warm Water
1 Tbsp Sugar
1 Cup Milk
1/3 Cup Oil

1/3 Cup Sugar
2 Tsp Salt
2 Eggs well beaten
4-5 Cups Flour

Dissolve yeast in warm water with 1Tbsp Sugar.
Scold Milk and add Oil, Sugar, Salt, and Eggs. Add Flour to make soft dough. (Rarely takes more than 4 cups).
Cover and refrigerate until ready to use.
Take half and roll out in circle, spread with melted butter and slice into 16 triangles.
Roll up.
Let rise 1 1/2 to 2 hours.
Bake 400 degrees for 8-10 minutes.

Tollhouse Chocolate Chip Cookies (From Debbie Peters)

1 cup Shortening (or 12 Tbsp Butter)
3/4 cup Sugar
3/4 cup Brown Sugar firmly packed
1 tspVanilla
2 Eggs

2 cups Flour
1 tsp Soda
1 tsp Salt
1/2 cup Nuts
1 cup Chocolate Chips

Cream shortening, sugars, and vanilla until light and fluffy. Add eggs and beat well. Sift together flour, soda, and salt. Stir in nuts and chips.
Drop by teaspoonfuls onto greased baking sheet.
Bake at 315 degrees for 8 to 10 minutes.

Lemon Bars (Loy Billings Recipe from Debbie Peters)

Crust
2 cups flour
1/2 cup powdered sugar
1 cup real butter melted
Mix and flatten in 9x13 pan. Bake 350 degrees for 15 minutes.
Just barely brown.

Fillings
2 1.2 cups sugar
1/4 cup flour
4 large eggs - beat
1/2 cup Lemon Juice (squeezed)
Mix all ingredients. Pour over hot crust. Bake 25 minutes. Cool on rack. Sprinkle with Powdered Sugar.

Chicken Marsala

This is one of my families favorite meals!! So it is probabily appropriate that it is what we had for dinner the day I started the recipe blog! :)

Here is what is needed:
Chicken - I use BL/SL chicken breast. I cut out the fat and cut into thin chunks.
Marsala Cooking Wine - I like Holland House (available at Walmart or Smiths)
Mushrooms - slice them
Salt
Pepper
Parsley
Fresh Rosemary
Heavy Whipping Cream - can use any whipping cream or milk if do not have any
Butter and/or cooking oil

Instructions.
Place Mushrooms, Rosemary, Parsley and Butter in Pan and Saute.
Add chicken and cook until mostly cooked through.
Add Marsala Wine and let cook until reduces down. You can decide how much or how little you like to put in. Depends on how strong you want the marsala taste veres the cream.
After the wine has reduced add cream to taste for s nice creamy sauce.
We like to serve over rice.

Cream Cheese Chicken – Crock Pot Meal

Cream Cheese Chicken – Crock Pot Meal

4-5 Chicken Breasts

1-2 dry Italian Dressing

2-3 Cans Cream of Chicken Soup

8 oz Cream Cheese

Combine all but cream cheese in crock pot. Cook on low 6-7 hours.

Take out about 1 cup of hot sauce and beat in cream cheese. Stir back in and cook for an additional 1 hour.

Can cut chicken into smaller pieces  when serving if desired.