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Great Day Kitchen, 9/12/17 - Chicken Marsala & Steak Bites

Chef Paul Brouillette, from Ducey’s on the Lake, located on the shores of Bass Lake, visited the Great Day Kitchen to prepare some delicious food.

Chef Paul Brouillette, from Ducey’s on the Lake, located on the shores of Bass Lake, visited the Great Day Kitchen to prepare some delicious food.

Chicken Marsala


Ingredients:

  • 2 Mary’s organic airline chicken breast
  • 2 cups sweet Marsala
  • 2 cups dry Marsala
  • 2 pads butter
  • ½ cup heavy cream
  • ½ cup sliced mushrooms
  • 2 teaspoons fresh chopped garlic
  • 2 teaspoons chopped shallots
  • 2 pinch salt and pepper
  • Marinade for Chicken
  • 2 Airline Chicken Breasts
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 1 tsp chopped parsley
  • 1 tsp chopped garlic
  • ¼ cup oil


Put all ingredients in bowl and mix. Marinade for at least 6 hours


Directions:

  • Heat pan to medium high heat.
  • Take chicken out of marinade and let excess oil drip off.
  • Sear skin side down first for about 1-2 minutes.
  • Flip chicken and add mushrooms, garlic and shallots.
  • Saute for about 1 minute then add both wines and cream.
  • Reduce liquid by ¾ occasionally flipping chicken.
  • To finish lower heat and add butter pads.
  • Reduce slowly until it makes a thick sauce.
  • Serve with Pasta, Rice, or roasted potatoes.


Korean Steak Bites


Marinade for Steak

Ingredients:


  • 2 Flank Steak cut into 1 inch cubes
  • 2 cups sliced mushrooms
  • ¼ cup sliced white onions
  • ¼ cup Korean chili paste
  • ¼ cup soy sauce
  • ¼ cup sesame oil
  • 1 cup chopped green onion


Directions:


  • Mix all ingredients in a bowl.
  • Let marinade for at least 4-6 hours before cooking.
  • Heat a pan to medium high heat and saute with oil.
  • Saute meat mixture in pan until cooked to desire temperature. Serve with white or brown rice.


Enjoy!!!

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