Tag: LUNCH

Mushroom and Leek Galette

Mushroom and Leek Galette

Galette is a simple open pastry that you can pretty much make sweet or savory.   It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.   I made this galette by using sauteed read more

Grilled Cheese Bacon and Creamy Avocado Sandwich

Grilled Cheese Bacon and Creamy Avocado Sandwich

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Grilled Cheese Bacon and Creamy Avocado Sandwich with sun-dried tomatoes was a burst of flavors. Can we all agree that grilled cheese sandwiches are the read more

Easy Chicken Marsala

Easy Chicken Marsala

Chicken Marsala is an Italian-American dish made from chicken fillets or cutlets, mushrooms, garlic or onions, and Marsala wine.

It is an easy yet extremely delicious way to prepare the chicken with incredibly creamy mushroom sauce.

Easy Chicken Marsala

My family and I absolutely adore this dish. Well, what’s not to like. Am I right or am I right?

It is one of those dishes that you can literally eat it with a slice of bread and mop all the goodness or over potatoes, pasta or perhaps rice.

Since we are mostly following low carb diet, as well as gluten-free I served it with low carb wraps and used GF flour to make these.

However, in the recipe, you will find a classic recipe. Yes, you can modify it to support your lifestyle just like I did to support mine.

So, since I fully started cooking, 21 years ago, I made this recipe probably every other week.

I got to tell you that I am a mushroom lover which is the best part of this dish. Needless to say, I could eat them daily.

Easy Chicken Marsala

When I was still eating potatoes regularly, and not only from time to time on my cheat days, I would serve Chicken Marsala over mashed potatoes. Oh, boy! It is so good!

I must admit that if I choose one meal as my last one that would be exactly it; mashed potatoes, creamy mushroom sauce and chicken.

Tap here for more tasty Chicken Recipes

With that being said, I really love many dishes so I cannot be certain that I can pick that one and not anything else.

I could probably fit three dining room tables with my favourite dishes to be my last meal. Haha!

A joke on the side, I really hope you make this one. I know it is a well-known recipe, and many of you probably already made it before.

However, let me gently remind you to make it again.

Easy Chicken Marsala

On the other side, if you have never made this one before, grab your skillet and start making. You won’t be sorry!

It is seriously the most comforting dish ever, and freaking easy as well as delicious.

Also, you could use pork or beef for this recipe, although the cooking time will be different.

Hey, if you get inspired and make this tasty Easy Chicken Marsala, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Recipes

RECIPES YOU MIGHT LIKE:

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

CHICKEN AND EGG SALAD LETTUCE WRAPS

EVERYTHING BAGEL BAKED CHICKEN

Recipe
Yield: Serves 4

Easy Chicken Marsala

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Chicken:

  • 4 boneless skinless chicken breasts halves, sliced horizontally in half to make 8 cutlets.
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter divided

Marsala Sauce:

  • 2 tablespoons unsalted
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 1⁄4 cup dry marsala wine
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • Generous pinch of salt and ground black pepper, or to taste
  • 1 tablespoon flour or any other thickening agent + water
  • 1 tablespoon dried parsley or freshly chopped

Instructions

Chicken:

  1. Cut each chicken half in half horizontally. Season it with some salt and pepper on both sides and garlic powder.
  2. Heat oil and butter in a large frying pan or a skillet over medium-high heat. Cook the chicken cutlets until golden-brown on both sides, about 2 to 3 minutes per side. If your skillet/pan is smaller then cook the chicken in batches so the pan is not overcrowded.
  3. Transfer to a platter and cover with a lid or aluminium foil until ready to use.

Mushroom sauce:

  1. In the same large frying pan or a skillet with grease leftover from the chicken, add more butter.
  2. When the butter has melted add onion and garlic and stir well, then add sliced mushrooms and cook for a couple of minutes until browned.
  3. Scrap any of the leftover chicken bits off the bottom of the pan while mixing it.
  4. Pour in the dry marsala wine and the broth. Simmer until reduced by half and starting to thicken, about 10 minutes on low temperature.
  5. Pour in the cream stir to combine.
  6. Take 2 tablespoons of flour or any other thicker such as cornstarch and mix with 4 tablespoons of water. Mix until smooth. Add thickener to the sauce and mix well until it starts to get thicker, a few minutes. The sauce will continue getting thick even off heat, just keep that in mind. If you see that it gets too thick stop adding more and you can always add more liquid to make it thinner.
  7. Return the chicken into the sauce. Add all those chicken drippings as well. Cook until the sauce coat all the chicken, reheated and gets thicker and shiny. Garnish with chopped parsley and serve.

Notes

  • Other thickeners:
    cornstarch, arrowroot, tapioca flour or starch, potato starch.
  • Low Carb Roux and thickener for keto sauces:
    Rule of thumb for using xanthan gum is 1/8 teaspoon per 1 cup of flour. 1/4 cup water, 2 tablespoons oil and 1/2 Tablespoon xanthan gum. Mix and add to the sauces.
  • I did not use any flour to fry chicken to show you that you could make this without it, especially if you are on the low carb diet.
  • You could use 1/4-1/2 cup all-purpose flour (alternative almond flour or GF flour) and dredge the chicken in the flour mixture and shake off excess before cooking.


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Easy Shrimp and Grits

Easy Shrimp and Grits

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Bacon Eggs and Cheese Croissant Sandwiches

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Chicken and Egg Salad Lettuce Wraps

Chicken and Egg Salad Lettuce Wraps

Chicken and Egg Salad Lettuce Wraps

Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

If you like chicken salad or egg salad than you will love these low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.

You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.

It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.

CLICK HERE FOR MORE FUN CHICKEN LUNCH IDEAS

Chicken and Egg Salad Lettuce Wraps

Also, from time to time I would add eggs and sometimes I would skip including them.

The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.

Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.

It is just such a delicious and easy way to make lunch or even dinner.

My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.

That being said, I will probably slice some tomatoes and avocado the next time I serve these.

Chicken and Egg Salad Lettuce Wraps

This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.

Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.

Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.

Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!

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Chicken and Egg Salad Lettuce Wraps
Yield: Serves 4

Chicken and Egg Salad Lettuce Wraps

Prep Time: 10 minutes
Total Time: 10 minutes

Easy and tasty lunch or fun appetizers. Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

Ingredients

  • 1 1/2-2 cup pull apart rotisserie chicken breast
  • 4 large boiled eggs, chopped
  • 1 cup frozen peas, defrosted (optional)
  • 2 kosher pickles, diced
  • 2 tablespoons mayo
  • 1 teaspoon yellow mustard
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • salt to taste
  • 1 Butterhead lettuce

Instructions

  1. Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
  2. Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
  3. Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
  4. Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
  5. Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
  6. I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
  7. Enjoy!

Notes

The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.

If you do not like peas, please omit or add corn or carrots.

Tasty Pressed Cuban Sandwich

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I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich. read more

Salmon and Vegetables Sheet Pan Dinner

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Easy Fisherman Pie

Easy Fisherman Pie

Easy Fisherman Pie Recipe

Much like a cottage or shepherd’s pie, my easy fisherman pie is one amazing meal that you must try.

What is the difference you ask?

Well, this easy fisherman pie recipe is made with fish instead. We absolutely love this for our Friday supper or Sunday lunch.

You can even mix different types of fish, depending on which one is in season and creates a meal fit for a king or a queen.

Easy Fisherman Pie Recipe

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I really believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your doorstep which is fantastic but read more about Sitka Salmon Shares below.

CLICK HERE FOR MORE TASTY FISH RECIPES

Easy Fisherman Pie Recipe

Sitka Salmon Shares Is:

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Sitka Salmon Shares

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

Easy Fisherman Pie Recipe

I really hope you guys like this recipe because it is amazing and so delicious. It is not even that complicated, but I went a step further and separated each step so it is easier for you to make at home.

Recipes

You can use any fish and throw in shrimps as well. It’s absolutely phenomenal. That being said, if you have a chance to get fish from Sitka Salmon Shares, your fish recipes will taste even better. I can guarantee you that.

If you try Easy Fisherman Pie please tag me on Instagram. @sandraseascyoocking using hashtag #sandraseasycooking. Thank you in advance!

Baking dish by Xtrema Ceramic Cookware.

Tasty and Easy Fisherman Pie Recipe
Yield: Serves 6

Easy Fisherman Pie Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • MASHED POTATO TOPPING
  • 1 1/2 lbs. (750g) Idaho potatoes, more if you like
  • 1/2 cups (118 ml) Half and half
  • 3 tbsp (42 g) Unsalted butter,
  • Salt to taste
  • FISH
  • 16 oz (500 g) Wild Alaskan Coho Salmon
  • 16oz (500 g)Wild Alaskan Pacific Cod
  • 10 oz (300g) Wild Alaskan Rockfish
  • 2 cups (475 ml) Whole Milk
  • 1/4 onion, chopped
  • SAUCE
  • 2 tablespoons (28 g) unsalted butter
  • 3-4 tbsp (30 to 40 g) plain, all-purpose flour
  • 2 1/2 cups (600ml) Whole Milk, splash more if needed
  • 3.5 oz (100 g) grated Swiss cheese, or any on hand like sharp cheddar, grated gruyère cheese, etc,
  • 1/2 tablespoon Lemon Juice
  • Generous pinch of salt and freshly ground pepper
  • TOPPING
  • ⅓ cup chopped flat-leaf parsley, for garnish and adding on the fish
  • 4-5 hard-boiled eggs, sliced in half
  • 3 oz swiss cheese (or grated gruyère cheese)

Instructions

POTATOES

  1. Peel potatoes and cut into quarters. Place in a saucepan and cover with cold water. Season with salt. Place over medium-high heat and bring to the boil. Cook for about 20 minutes or until potatoes are just tender when you pierce it with the fork.
  2. To cooked and drained potatoes, add about 1/2 cup or 118 ml of half and half, and 3 tablespoons the unsalted butter. Crush the potatoes, an and combine with half and half (or cream, milk) and butter until smooth. It doesn't have to be perfectly smooth. Lumps are welcome for this dish. Set aside.

FISH PREP

  1. If the fish is frozen, defrost it. You may leave it overnight in the fridge.
  2. Place all fish and chopped onion in a large saucepan. Cover with milk. Place over medium-low heat and bring to a slow simmer. Poach fish for about 5 minutes. Using a slotted spoon, transfer fish to a baking dish. Strain the milk into a bowl and discard excess. Set aside to cool. By the way, I remove skin, however I like to add in the pot with the fish just to add more flavor. After poaching discard it.

SAUCE

  1. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over low heat and stir in the flour. Add milk bit by bit, stirring after every addition until you have a smooth, silky sauce. Bring to the rolling boil, then reduce to a simmer and cook for 6 to 10 minutes, or until thickened.
  2. Add in the grated cheese, then squeeze in the lemon juice and keep stirring until the cheese is melted. Season with salt and little black pepper, then remove from the heat.

ASSEMBLY

  1. Preheat oven to 375 F (190 C).
  2. Place fish in the baking dish, pour over with the sauce, then add some cheese, equally scatter about the handful of swiss cheese.
  3. Chop into smaller pieces hard boiled eggs then add them over fish. Add a bit of chopped parsley.
  4. Spoon or pipe the mashed potato over the fish, starting at the edge of the dish and working inwards. Scatter with cheese over the top and bake in the oven for about 45 minutes, the sauce is bubbling up at the sides and the top is golden.
  5. Allow it to cool down for at least 10 minutes and served with vegetables such as spinach, peas, and carrots, etc. or maybe just a bowl of mixed green.

Notes

  • You can use any fish that you prefer or like, and throw in shrimps as well. It’s absolutely phenomenal. The most popular fish is white fish such as haddock or cod, salmon and shrimp. I have seen it with crab as well, but I say use whatever fish you go. Also, use of that is more affordable to you.
  • There is no right or wrong. I believe that everyone have their own household staple fierman pie. Some using wine, some spinach, peas or mushrooms, etc.
  • I use fish, white creamy sauce, boiled eggs, cheese and mashed potatoes. That's how my family likes it so I am making it this way.
  • Over time it will be easier and easier to prep and make this dish but it is really not complicated.
  • You can make this in dutch oven as well.

Air Fryer Zesty Rosemary Lime Chicken Wings

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