Creamy Spinach Orzo

I love orzo! I much rather have orzo than rice any day! 

Since orzo is so quick-cooking, it’s a perfect choice for a one-pot dinner. It cooks up fast in a simmering pot of broth and milk, and the starch from the pasta actually helps to thicken the creamy sauce. 

There’s little work required, besides stirring in a few big handfuls of baby spinach and plenty of grated Parmesan cheese. This orzo is an amazing blank-canvas recipe, it’s easy to tweak, you can add cherry tomatoes, peppers, or even shredded chicken. Seriously the possibilities are endless! Get creative! 

You can serve this creamy orzo as either a light main dish or a side dish. We served it alongside my Lemon Parmesan Chicken but totally could have eaten it as the main dish- it’s that good! 

Lemon Parmesan Chicken with Creamy Spinach Orzo

INGREDIENTS

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound dried orzo pasta (about 2 1/2 cups)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 2 cups packed baby spinach, coarsely chopped
• 1 cup freshly grated Parmesan cheese, plus more for serving
• Salt
• Freshly ground black pepper

INSTRUCTIONS

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. 

Add the onion and sauté until softened and fragrant, about 3 minutes. 

Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth and milk and bring to a boil. 

Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes. 

(If the orzo isn’t completely, you can add another splash or two of broth to the pot and continue to simmer until it has.)

Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, about 1 minute. 

Taste and season with salt and pepper as needed. Garnish with additional cheese.

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Ghostly Brownies

I wanted to make something easy and fun for my brother and sister in law’s Halloween party. There are so many cute Halloween treat ideas on Pinterest- it was hard to decide on one. I know we all have seen the “Nailed It” memes so I wanted to choose wisely. Thank you Betty Crocker for this easy and fun recipe!

These ghost brownies are super easy, I promise you will “Nail it”! They start with a boxed brownie mix, top the brownies with a large marshmallow covered in white frosting, and decorated with black gel icing to make a cute face!

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INGREDIENTS

• 1 box (16 oz) Brownie mix plus ingredients needed on the box
• 1 cup Rich & Creamy creamy white frosting (from 16-oz container)
• 16 large marshmallows
• Black Decorating Gel icing

INSTRUCTIONS

Preheat oven  to 350°F 

Grease a 8- or 9-inch square pan, bottom and sides with butter or cooking spray. 

Make and bake brownies as directed on the box. 

Cool completely on the cooling rack, about 1 1/2 hours. 

Carefully remove brownies from the pan.

Cut into 4 rows by 4 rows.

Place a small dollop of frosting in the center of each brownie.

Place1 large marshmallow on top of the dollop of frosting- this will help the marshmallow stay in place. 

Scoop 1 cup of frosting in a microwavable bowl and heat uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and liquidy. 

If frosting becomes too firm while decorating, microwave 5 seconds; stir.

Spoon 1 tablespoon frosting over each marshmallow, allowing the frosting to drip over the marshmallow and brownie to coat. 

Let stand until frosting is set, about 30 minutes. 

Use black gel to make eyes and mouths.

Smoke Spicy Meatballs

These smoked meatballs are slowly smoked on the grill, and then finished with a homemade spicy & sweet BBQ sauce glaze. The ultimate game day food or appetizer for your next party.

I start with the meat. In this case I combined ground Italian turkey and pork for added flavor. You can  also use chicken or ground beef. Then added flavor and binding with Panko bread crumbs, garlic and egg. For the cheese, I used blue cheese but there are plenty of options (cheddar, mozzarella, fontina, provolone, anything that melts well). 

Here’s my little secret to help the meatballs stay moist, I use butter. I know Paula Deen would be proud! 

Just form your ball and make a little well in it, and place a small square of butter in the well, then cover it up and reshape the ball.

I made this recipe on my Green Mountain smoker, but you can make it on your grill or in the oven.

Once the meatballs are cooked, add the homemade BBQ sauce. Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.

Make sure to dig in while they’re still warm!.

INGREDIENTS:

• ½ lb Italian ground chicken or turkey sausage
• ½ lb ground Pork 
• 3 cloves garlic, minced
• 2 large eggs
• 3 teaspoon of Frank’s Red Hot Ranch Dip seasoning packet 
• 1 cup Panko breadcrumbs
• 1 cup Blue Cheese crumbles 
• ½ stick of butter, cut into tiny pieces- about the size of your pinky finger nail. 

The Sauce:

• ½ cup Frank’s Red Hot sauce
• 1 cup light brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon red pepper flakes – you can add more or less depending on your spice preference
• Pinch of salt

INSTRUCTIONS

Makes about 28 medium sized meatballs

Prepare the meatballs: 

In a large bowl, combine all the ingredients for the meatballs. 

Use your hands to mix all the ingredients together. Shape the meat mixture into balls, about 3 tablespoons per ball. I like to use my medium size cookie scooper. 

Now here’s my little secret to help your meatballs stay moist, once your meatball is formed poke one piece of butter into the center and roll back into the meatball shape. 

The Smoker Method:

Preheat the smoker to 225ºF

Place the meatballs on your smoker at 225ºF. After 20 minutes of cooking, brush each meatball with the sauce. Continue cooking until internal temperature reaches 155ºF (one hour).

Turn the smoker up to 350 for 15 minutes to finish them off! You will know they are done when the internal temperature reaches 165ºF.

The Oven Method:

Preheat the oven to 475ºF. 

Place shaped meatballs on a baking sheet.

Bake for 11-13 minutes or until the meatballs are completely cooked- internal temperature reaches 165ºF.

Brush each meatball with the sauce. 

Place back on the baking sheet and bake for an additional 1-2 minutes. 

Place on a serving tray and drizzle with additional sauce.

The Sauce:

In a saucepan, combine the ingredients of the sauce over medium high heat, allow it to come to a boil, reduce the heat so it simmers. 

Let simmer for 8-10 minutes. 

Remove from heat and allow the sauce to cool. 

The sauce will thicken as it cools so don’t worry if it looks thin.

Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.

Serve and eat them while they warm!

Lemon Parmesan Chicken

This is definitely one of my favorite dishes! It’s perfect for a quick weeknight meal or a date night!

With this recipe you get perfectly tender, golden brown pan seared chicken coated in a quick lemon garlic butter pan sauce. It will have you wanting seconds and maybe even thirds! 

I like to serve this over a bed of spinach or with my Garlic & Spinach Orzo- recipe coming soon! 

As for my wine, this dish pairs perfectly with Scout & Cellar Clean-Crafted™Che Fico Pinot Grigio. It’s tart and fresh with lemon, underripe peach and a subtle minerality and a refreshing finish. Perfect on a hot summer night! 

Click the link to order the wine pairing- Scout & Cellar Clean-Crafted™ Che Fico Pinot Grigio.
http://www.scoutandcellar.com/whiskawaykitchen

Ingredients for Parmesan Crusted Chicken:

• 1 1/2 lb chicken breast or 1 lb boneless chicken thighs
• 1 Tbsp olive oil
• 1 Tbsp parsley to garnish
• 1/2 lemon sliced for garnish

Ingredients for the Egg Mixture:

• 2 large eggs
• 1 garlic clove minced
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• For the Parmesan Breading Mixture:
• 1 cup Parmesan cheese grated
• 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

• 8 Tbsp butter
• 2 garlic cloves minced
• 1/4 cup lemon juice
• 1/4 cup chicken broth
• 1/4 tsp ground black pepper

Instructions

Cut the chicken breasts in half lengthwise. 

Lightly beat with a meat mallet until even in thickness.

In a bowl, whisk together the ingredients for the egg mixture. 

In another bowl, combine the ingredients for the parmesan mixture. 

Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. 

Allow any excess ingredients to fall off from each bowl.

In a large skillet, heat enough oil to cover the bottom of a skillet. 

Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F. 

Transfer to  a plate. 

In the same saucepan, melt butter and garlic, cook until fragrant. 

Add the chicken broth, lemon juice and pepper. 

Allow the sauce to cook for about 2 minutes. 

Pour the sauce over the cooked chicken, turning to coat. 

Garnish with lemon slices and finely chopped parsley if desired.

Buffalo Chicken Rolls with Blue Cheese Frosting

It’s my best friend, Jason’s Birthday and the Tampa Bay Buccaneers’ first home game of the season! I wanted to make something special for our tailgate to celebrate Jason’s birthday. 

Jason doesn’t have much of a sweet tooth so I wanted to create something that looked like a cupcake but was savory! He loves Buffalo chicken dip, so I created these Buffalo Chicken Dip Rolls with Blue Cheese frosting! 

Think Cinnamon Rolls but with Buffalo Chicken Dip flavor! You basically are making cinnamon rolls but instead of cinnamon and sugar you are using chicken, onions, cream cheese, mozzarella and hot sauce.

INGREDIENTS

• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons butter
• 1 8 ounce Whipped Cream cheese
• 1 packet Ranch Dressing mix
• 1 tablespoon Ranch dressing
• 1 teaspoon Dried Oregano 
• 1 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce)
• 2 cups fresh mozzarella
• 1 Pillsbury Thin Crust Pizza dough 

BLUE CHEESE FROSTING INGREDIENTS 

• 10 ounce cream cheese room temperature
• 3 tablespoon butter room temperature, cut in small pieces
• 1 cup Blue Cheese Crumbles
• 1 teaspoon Ranch Dressing mix
• ½ teaspoon Powdered Sugar

INSTRUCTIONS 

Heat a pan over medium heat. 

Melt the butter.

Saute chopped onions in butter over medium heat. Once onions are cooked, add the garlic and sauté for one more minute. 

Add the chopped chicken to the same pan. 

Sprinkle half of the Ranch dressing mix and oregano over the chicken and stir. 

When chicken is done, add ½ cup of the Buffalo Sauce and heat for 5 minutes.

Remove from heat and set aside.

While the chicken is cooking, mix the cream cheese, mozzarella cheese, the other ½ cup Buffalo sauce, rest of the Ranching dressing mix and the one tablespoon of the Ranch dressing in a medium sized bowl. 

Prepare a baking sheet with parchment paper. 

Roll the pizza dough out. 

Spread cheese mixture evenly across rolled out dough. Then spread the chicken mixture over the top of the cheese mixture.

Starting from the long side of the dough, begin rolling the dough up like a cinnamon roll. 

Pinch ends when done. Wrap in the parchment paper and place in the refrigerator for 30 minutes to overnight.

Preheat the oven to 400.

Slice into 1 1/2 to 2 inch rolls. 

Place in a muffin pan each 1 1/2 roll into a muffin pan, using a muffin pan will keep the roll together.

Bake for 15-18 minutes, or until the cheese is bubbling and the dough is lightly browned. 

Carefully pop the rolls out of the muffin pan and cool on a cooling rack while you make the frosting. 

BLUE CHEESE FROSTING INSTRUCTIONS 

Place all the ingredients in a blender or food processor and mix together until there are no lumps left.

Spread the frosting on top of the cupcakes or pipe it out using an icing nozzle and pastry bag.

Serve!

Potato & Leek Soup with Crispy Fried Leeks

I love soups and it is just about soup season! There’s nothing better than grabbing a bowl of warm comforting soup on a fall or winter day! 

This soup is everything you love about a buttery creamy bowl of Potato Leek  soup. But better, because sauteed shallots and garlic are truly one of the most delicious flavor enhancers ever. Add a swirl of cream and crispy fried leeks and you’ll have the perfect bowl of soup. Great for both fall and winter days!

INGREDIENTS

• 4 medium leeks, trimmed, leaving white and pale green parts only, and chopped
• 4 small shallots or 2 medium size,, chopped
• 3 garlic cloves, chopped
• 1 large carrot, chopped
• 1 celery ribs, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 stick unsalted butter
• 1 pound Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
• 1 cup dry white wine, Scout & Cellar Fieldhouse White Blend
• 4 cups reduced-sodium chicken broth
• 3 cups water
• 2 bay leaves
• ½ cup half and half
• 3 tablespoon unsalted butter

Crispy Fried Leeks Ingredients

• 1 cup leeks, washed and sliced into rings
• ½ cup vegetable oil

INSTRUCTIONS

Wash sliced leeks in a large bowl of cold water, then lift out and drain well in a colander.

Cook leeks, shallots, garlic, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. 

Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, broth, water, and bay leaf. 

Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 20 minutes.

Remove the bay leaves. Working in batches, scoop the soup to a blender, don’t fill the blender more than 1/3 way full or it can overflow. 

For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup. 

Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.

Pour pureed soup back into the pot and stir in 3 tablespoon of butter and stir until melted.

Slowly pour in the half and half, stir until well combined. 

Taste and season with additional salt and pepper. 

Crispy Fried Leeks Instructions

To prepare the leeks, cut the white and pale green part off of the stem. 

Thinly slice the leeks into rings. 

Dry thoroughly before frying.

Using a slotted spoon, lower the leeks into the oil. 

Fry them for about 1 to 2 minutes or so, just until they turn golden. 

Transfer to a plate lined with a paper towel to drain.

Mushroom Leek Stir Fry

I recently had an abundance of leeks and asked my friends to give me some recipe ideas. My friend, Natasha suggested Stir fry and I am so glad she did!! This recipe was inspired by the Food & Wine Stir Fry recipe, Natasha shared with me.

This is one of those dishes that is unbelievably simple and super tasty. I love spicy Asian food! So when I found this chili paste, Dragon Fly Fried Chili Paste at my local Asian market, I fell in love! It is absolutely delicious but be careful it is SPICY! A ½ teaspoon gives you the perfect amount of heat! If you like your food spicier then by all means add a full teaspoon. 

You can eat this stir fry alone or over rice. I served it alongside Chicken thighs and a side of brown rice.  

Ingredients

• 3 tablespoons olive oil 
• 10 ounces mushrooms, thinly sliced 
• 1 large leek, white and tender green parts only, thinly sliced
• ½ onion, diced
• 4  garlic cloves, chopped
• 1 tablespoon minced fresh ginger 
• 1 1/2 teaspoons soy sauce 
• 1 teaspoon toasted sesame oil 
• 1/2 teaspoon Chinese chile paste, II love DragonFly Fried Chili Paste

Instructions

Heat a large skillet. 

Add 2 tablespoons of the olive oil, tilting to coat the skillet. 

Add the mushrooms and onions,  stir-fry over high heat until golden, about 8 minutes. 

Stir in the remaining 1 tablespoon of olive oil. 

Add the leek, garlic and ginger and stir-fry until the leek is tender, about 2 minutes. 

Add the soy sauce, sesame oil and chile paste and stir-fry for 1 minute. 

Serve.

Chicken Enchiladas

These easy chicken enchiladas are stuffed with shredded chicken and cheese, topped with homemade enchilada sauce, and CHEESE! They’re baked until the cheese is deliciously melted, the sauce bubbly and the tortillas are slightly crispy. 

I love transforming leftover rotisserie chicken into new recipes especially these enchiladas!  You can totally use chicken breast, but grabbing a rotisserie chicken from the supermarket will save you a lot of time. Ultimately, you won’t be able to tell the difference, thanks to the flavor and moisture you’ll add when you toss together the filling.

Seriously the homemade enchilada sauce really makes it outstanding, so don’t skip that step! 

You can assemble the enchiladas a day in advance or freeze for future baking — just be sure to bring it to room temperature before baking. You’ll know it’s done when the sauce is bubbling, the cheese is melted, and the ends of the tortillas are nice and crisp.

As for serving, sprinkle with sliced black olives, chopped  fresh cilantro and a dollop of sour cream are just about all this easy casserole needs.

INGREDIENTS 

Sauce 

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder 
• ½ teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken stock

Enchiladas

• 2 tablespoons olive oil
• 1 rotisserie chicken or 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 small white onion, diced
• 1 (4-ounce) can diced green chiles
• Salt and freshly-cracked black pepper
• 8 large corn or flour tortillas
• 3 cups Mexican-blend shredded cheese
• Optional Toppings: Black Olives, Chopped Cilantro and Sour cream

INSTRUCTIONS

Preheat the oven to 350°F.  

Prepare your enchilada sauce.

Heat oil in a small saucepan over medium-high heat.

Add flour and whisk together over the heat for one minute. 

Stir in the remaining seasonings (chili powder through oregano). 

Then gradually add in the stock, whisking constantly to remove lumps. 

Reduce heat and simmer 10-15 minutes until slightly thickened.

Remove pan from heat and set aside.

Prepare the chicken.

In a large sauté pan, heat oil over medium-high heat. 

Add onion and sauté for 3 minutes, stirring occasionally.  

Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.

If using already cooked rotisserie chicken, cook until heated through and covered in spices. 

Remove pan from heat and set aside.

To assemble the enchiladas

Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. 

Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  

Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. 

Roll up the tortilla and place in a greased 9 x 13-inch baking dish.

Assemble the remaining enchiladas.  

Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

Bake the enchiladas

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  

Remove the pan from the oven and serve the enchiladas.

No Bake Chocolate Pie

This homemade No Bake Chocolate Pudding Pie with a Oreo cookie crust is the perfect simple, rich, and easy dessert recipe for any occasion!

I especially love the crunchy and Oreo cookie crust underneath the silky and smooth chocolate pudding layer. Talk about a dream pie. It comes together with a few ingredients (or a few more, if making your own crust)! 

You can start with a store-bought Oreo crust, or for a real treat, make your own Oreo cookie crust. Trust me — it’s worth the extra step!

You only need 2 ingredients for a homemade crust: Oreo cookies and butter. If you want to mix up your flavors, use the Mint Oreo cookies and have yourself a Mint Chocolate Pie! Oreo cookies come in all kinds of different flavors, get creative!

Start by processing or crushing the Oreo cookies into fine crumbs.Combine the cookie crumbs with melted butter. Press the cookie mixture into a pie plate. I like to use the flat bottom of a small measuring cup to help press down the crust and to push the crumbs up the side of the dish. This does not need to be perfect, either! Place the crust in the refrigerator while you make the filling. 

In a mixing bowl, add the can of evaporated milk and both packages of instant chocolate pudding. Using a whisk, mix for 2 minutes until all mix is dissolved. 

In another bowl, whisk the cream cheese until smooth. Slowly add the cool whip to the cream cheese mixture and whisk until combined. Pour the chocolate pudding mixture into the cream cheese mixture bowl. Whisk it together or use a spatula to form a uniform mixture. Spread Chocolate Pudding/Cool Whip layer with a spatula to even it out. 

Want to get fancy? Using a vegetable peeler, it’s easy to shave decorative chocolate shavings right over the pie to decorate it. I used a vegetable peeler with the serrated stainless steel blade, to create textured chocolate shavings.  

This Easy No Bake Chocolate Cream Pie is done! Make sure to refrigerate it at least 1 hour before attempting to cut it!

Ingredients

• 2 small 3.9 oz boxes chocolate instant pudding
• 1 12 oz can evaporated milk
• 12 oz cream cheese room temperature
• 1 8 oz cool whip more for topping, optional
• 26 Oreo® cookies including the filling
• 6 tablespoons butter, melted

Instructions

For the Pie Crust

Using a food processor, pulse the cookies, including the filling, until you have finely crushed crumbs.

Pour cookie crumbs in a medium bowl.

Melt butter in the microwave and add to crumbs.

Mix with a fork until combined and press into a 9 inch deep dish pie plate.

Refrigerate for about 45 minutes to an hour, or so until set.

For the Chocolate Pie Filling

In a large mixing bowl, beat pudding and evaporated milk together. Mixture will be thick.

In a medium mixing bowl, whisk cream cheese on medium speed for 2 minutes.

Add cream cheese to pudding mixture and whisk on low speed until combined.

Spoon cool whip into pudding mixture and beat on low speed until mixed well.

Spoon pudding into prepared pie crust and stick in the fridge until set.

Before serving, top each piece with a scoop of cool whip and chocolate shavings.

Chicken Marsala

Chicken Marsala with Cauliflower rice

Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!

It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!

So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir. 

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So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking. 

INGREDIENTS 

For the chicken:

• 1 cup all-purpose flour, divided
• 1 teaspoon kosher salt and freshly grounded pepper
• 4 boneless, skinless chicken breasts or thighs
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Marsala sauce:

• 2 tablespoons unsalted butter, as needed
• 4 ounces prosciutto, thinly sliced and diced
• 8 ounces mushrooms, quartered
• 3 small shallots chopped
• 3 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup low-sodium chicken broth
• 1 teaspoon freshly ground pepper
• 1/4 cup heavy cream
• flat leaf parsley

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 200°F. 

Mix the flour and salt in a small bowl and set aside.

Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. 

Set the flattened chicken breast aside and repeat with the remaining breasts.

Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.

Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering. 

Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side. 

Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts. 

Cover the chicken with aluminum foil and place in the oven to keep warm.

Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat

Add the mushrooms and cook until their juices start to release, about 3 minutes.

Add the shallots and garlic and cook until fragrant, about 1 minute. 

Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.

Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.

Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini! 

That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?

http://www.scoutandcellar.com/whiskawaykitchen