Chicken Marsala w/ Pasta

What You Need:

• 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
• 3 tablespoons all-purpose flour
• Salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 2-3 cloves garlic, minced
• 2/3 cup chicken broth
• 2/3 cup dry Marsala wine
• 2/3 cup heavy cream (or less depending on how creamy you want it)
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley, for serving (optional) 
• Cooked pasta of your choice (I like egg noodles, personally)

What To Do:

• Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.  Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly.  Set aside.
• Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning.  Nonstick will work too, but you won’t get that nice golden color on the chicken.)  Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total.  Transfer the chicken to a plate and set aside.
• Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.  Add garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more.  Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
• Note: If your chicken breasts are large, it’s best to first cut them horizontally to form four flat fillets, then pound them to an even 1/4-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically;  the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!)
• Serve over buttered pasta of your choice and enjoy!

Super Slaw

What you need:

• A mandolin slicer is helpful for thinly slicing the cabbage and peppers
• 6 Tbsp rice vinegar
• 6 Tbsp vegetable oil
• 5 Tbsp creamy peanut butter
• 3 Tbsp soy sauce
• 3 Tbsp (packed) golden brown sugar
• 2 Tbsp minced peeled fresh ginger
• 1 1/2 Tbsp minced garlic
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 large red or yellow bell peppers, cut into matchstick-size strips
• 2 medium carrots, peeled, cut into matchstick-size strips
• 8 large green onions, cut into matchstick-size strips
• 1/2 cup chopped fresh cilantro

What to do:

1. Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
2. Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

**This delicious recipe was discovered at Epicurious.com.