Tag Archives: hors d’oeuvres

Chicken Marsala

This post isn’t so much an entree, but more of a snackatizer.  This was one of my first forays into quick cooking and it worked out remarkably well.  You can tell from the liberal use of bread crumbs instead of panko that this particular recipe is early in my cooking life.  I still make it from time to time and it always goes well both as an hors d’oeuvres and as an entree – depending on how much you make.  You can make this with any kind of red cooking wine – marsala happens to be my favorite.  If you use regular wine, make sure to add salt when you add the wine.

1 pound chicken tenders
italian style bread crumbs2 eggs
marsala cooking wine
1 package sliced mushrooms
1 tsp balsamic vinegar
slutty olive oil
handful of capers (optional)

Remove the vein from the chicken tenders and cut each piece into thirds.  Sautee the mushrooms in olive oil until they are reduced and set aside.  Mix the eggs and the vinegar, dip the chicken pieces in the mixture, roll in bread crumbs and fry until they’re done through.  I do these in batches because it’s never a good idea to crowd the pan.  You will notice that the batches get darker as you go along – that’s what’s supposed to happen.  When the chicken is cooked, set aside.  Do not clean out the pan.  Add some marsala wine and optional capers along with some of the cooked mushrooms to the pan.  Toss in the chicken until well coated.  Continue to do this until everything is cooked and coated.

I know someone who likes these with thai peanut sauce.  I’ve tried it.  I’m not convinced.

GREEN EGGS and ham. sandwich.

I made a ham tonite.  Every time I make ham, I think of green eggs and ham.  The ham part is self explanatory – I don’t do anything special with it, but the green eggs part is a personal favorite.  Here’s my recipe for guacamole deviled eggs.  They’re good and fairly good for you.  Oh, and they go great with a ham sandwich.  You’ll notice the picture above is why I write about food and am not a world renowned photographer.

  • One dozen eggs
  • two very ripe haas avocados
  • 1 shake of hot sauce
  • 2 tbsp balsamic vinegar
  • mixture of salt, pepper, and garlic powder – or goya adobo
  • 1/2 cup mayonnaise

Hardboil a dozen eggs, save four of the yolks when you split them. Take two very ripe soft avocados and mix them. I use a fork to do it so it stays sort of chunky. Add one shake of hot sauce (maybe two), a tablespoon of balsamic vinegar (more if you like), and some goya adobo. If you don’t use adobo, you can use a mixture of salt, pepper, and garlic powder. Mix in 1/2 cup of mayo. The mixture should be thick and chunky and medium green. Garnish with chili powder instead of paprika.

Completely unrelated to the above recipe, there is nothing more adorable than the little cretin pictured below eating a carrot.