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Recipe of the Day: Chicken Marsala

 

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1/4 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

4 skinless, boneless chicken breast halves – pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

**Can be served with a side of Rice, mashed potatoes & gravy, or pasta

 

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DEEP FRIED TILAPIA

 

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DEEP FRIED TILAPIA:

4 tilapia fillets

1 quart cooking oil (or Crisco)

1 1/2 cups seasoned flour or

1 1/2 cups all purpose flour mixed with 1 TBSP each: Garlic powder, black pepper, paprika, and ½ TBSP of salt

1. Heat the oil in a 3- or 4-quart pan to at least 375-degrees F. (just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level).

2. Roll the Tilapia in the flour, shake off excess flour, and let the fillets sit on a rack or, on wax paper, for 5-10 minutes.

3. Roll the fillets in the flour a second time, shake off excess flour, and deep fry, no more than 2 at a time. NOTE** (frying more than 2 fillets at once drives down the oil temperature which will make the fish and coating soggy). Turn once in the pan after a minute or so and remove when golden brown. They should be done in under 4 minutes, white and flakey inside at the thickest section of the filet. Do not overcook!!!!

4. Drain each filet on paper towels for a few seconds and serve. ENJOY 😉

 

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