MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
1
notes MIL MISSION #29: Fantastic CHICKEN MARSALAIf you love mushrooms and Marsala, this is the dish for you. For a simple One Bowl Dinner, serve along side CREAMY POLENTA.
Prep time: 30 minutes
Cooking time: 20 minutes
Servings: 4
♥PANTRY, FRIDGE, MARKET♥♥
1 1/2 pound boneless, skinless chicken breast, approx 6 ounces each
3/4# (3 C.) sliced mushrooms (shitakes, cremini, oyster)
3 T. unsalted butter
1 T. olive oil
3/4 C. dry Marsala wine
1 1/2 C. chicken stock
Flour mix for dredging chicken:
1/2 C. unbleached flour
1 t. fine sea salt
1 t. white or black pepper
1 t. garlic powder
1 1/2 t. oregano
1 1/2 t thyme
1 t. cayenne
1 t. paprika
♥Prep
Make flour mix. Rinse and pat dry chicken breasts, then dredge in flour. Set aside.
In heavy bottom skillet, over medium heat, heat 2 T. butter and 1 T. olive oil, until sizzling. Brown the chicken breasts on both sides; don’t cook through. Remove and set aside.
Add 1 T. butter to the same skillet, heat until sizzling and add 1/2 the mushrooms, sauteing until browned on the edges and liquid has disappeared . Remove, set aside, and repeat the process with the rest of the mushrooms.
Add all the sauteed mushrooms back to the skillet and pour in marsala. Reduce the Marsala by 1/2; add the chicken stock and simmer vigorously for 5 minutes.
Return chicken breasts to the skillet and simmer, uncovered, for 5 minutes or until breasts are cooked through and sauce is slightly thickened. Adjust seasoning, adding sea salt and fresh cracked pepper if desired.
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*sub: white wine (won’t be quite the same, but still delicious) or white wine and 3 T. brandy or whiskey
*consider: 6 ou. portions of turkey breast
*consider: want more sauce & mushrooms? double the quantities of mushrooms, marsala and chicken stock when making the recipe
*don’t have all the spices for the flour mix: consider sage, onion powder, Italian seasoning mix
♥ Helpful Hints♥
*dredge breasts up to 24 hours ahead and refrigerate
*prepare a few hours ahead: prep dish up to where the chicken is added back into the skillet. Add chicken and finish dish just before you serve.
(MIL post)
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