A Great Recipe for OAMC

Trying to keep true to my "resolution" of posting more frequently, yet having nothing really to say, I decided to share one of my favorite freezer recipes.   Some of you may recognize this from an email I sent you.  I just copied and pasted most of this blog from that email, haha...


Chicken Marsla Freezer Recipe
(That is the link to the original site I got this from)

1 - 1 1/2 lbs chicken breast, thinly sliced
1 cup flour
1 egg, beaten (possibly additional eggs)
1 stick butter
2 tbsp olive oil
1/2 cup chicken broth
1 cup Marsala wine
Salt & pepper

In skillet, melt butter and add olive oil. Dip chicken pieces in egg, then dredge in flour to coat. Place chicken in frying pan and fry until golden on each side. Add chicken broth and remaining ingredients and simmer in skillet for ten minutes. Transfer to freezer-safe casserole (foil is ideal), cool, then label and freeze.

To prepare from frozen:
Heat oven to 350 degrees and loosely cover casserole with foil. Bake chicken marsala for 40 minutes, then remove foil. Continue cooking for 20 minutes or until chicken is thoroughly cooked. Serve over pasta or rice.

Well, I wasn't sure about this one after I made it; I thought it would be soggy and gross.  But once I ate it I couldn't get enough. It was so juicy and tender. I usually serve this over rice and have a salad or some other nonstarchy veggie.  I just get regular chicken breasts and pound them flatter with a kitchen mallet because trying to slice them thin is ridiculously hard. And depending on how big it turns once its pounded it can be cut to 2 pieces sometimes. I usually make my pieces about the size of two playing cards. (not in thickness of course). And I use Regina Red Cooking Wine because at the time I was shopping I couldn't find any Marsala wine. But it turned out so good I never bothered trying the actual Marsala. I got the wine at Wal-Mart in the spice aisle or the baking section, can't remember which...

I use the same idea for Chicken Parmesan as far as cooking the chicken itself then I just top it with spaghetti sauce a shredded Parmesan cheese, once the chicken cools, then freeze it. I cooked it the same amount of time and the same way because it is just being reheated and I just served it over spaghetti noodles with salad and/or garlic bread.

If anyone tries this, let me know what you think!