Jerusalem Chicken

Chicken and Pasta
6-9oz Chicken Breast :oil and butter for saute
1/2 cup flour seasoned with salt, pepper and spike seasoning
6 oz of pancetta (or Bacon)
12 oz of Mushrooms sliced
1-1/2 TBS capers
1 lbs Cappellini pasta Cooked


To make Chicken and Pasta
Cook Pasta and drain, cover to keep warm. Heat a small amount of oil and two tablespoons of butter in a large skillet. Dredge chicken in flour and saute in pan, until brown and cooked through. Remove chicken from pan. Cook pancetta or bacon until done, remove from pan. Add a little more oil and butter if needed, saute mushrooms until soft cooked, add artichokes, and capers, saute lightly. Mix chicken and pancetta back into pan and heat lightly. Toss 3/4 of butter sauce if needed. Serve over noodles.

Lemon Butter Sauce
4 oz Lemon Juice
2 oz White Wine
4 oz Heavy Cream
1 lbs Butter

Heat lemon juice and wine in sauce pan over medium heat. bring to a boil and reduce by one third ( until there are 4 ounces) Add cream and simmer until mix is thicker (3-4 min) slowly add butter until completely incorporated. season with salt and pepper. removed from heat and keep warm.

CPK's Pasta Jambalaya

I found this recipe online from the California Pizza Kitchen and it's soooo good!
Don't be intimidated by the long list of ingredients, it's actually fairly easy to make!
Slight modifications by me, mostly to make it easier and faster to make =D

CALIFORNIA PIZZA KITCHEN JAMBALAYA
Makes 4-6 servings

Chicken Marinade:
2 Boneless skinless chicken breast - cut into cubes
2 Tablespoons Olive Oil
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon salt
In a mixing bowl combine the olive oil, garlic, soy sauce and salt. Add the cubed chicken and let marinate room temperature for 10-20 minutes. You can do this part for longer, just put the chicken in the marinade then put in the fridge until you are ready to use.

Jambalaya Sauce:
1 pound linguine
2 Tablespoons Butter
1/2 # Andouille sausage or Louisiana hot links (2-3 hot links depending on how much you want in the dish). I like to cut them in quarters but you can cut each sausage in half and then into slices.
1 Tablespoon minced garlic
2 1/2 cups chicken stock
1 cup canned crushed tomatoes (I take a can of diced tomatoes and slightly puree them)
3 ounces canned tomato paste (half of a small can)
2 Tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (if you want more kick bump it up to a 1/2 tsp)
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground pepper
1 bay leaf
In a large saucepan over low heat, melt the butter. Add the chicken and saute, then add the sausage and cook for a couple minutes more. Add the garlic and saute for about another minute. Add the remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes, until sauce thickens a bit. Remove bay leaf before using.

Caribbean Peppers and Onions:
1/4 cup bottled sweet chili sauce
1 Tablespoon soy sauce
1 Tablespoon olive oil
1 medium red bell pepper
1 medium yellow bell pepper
1 large red onion
Large Dice the bell peppers and onion. In a medium size bowl, stir together the chili sauce, soy sauce and olive oil until well combined. Toss the peppers and onion with the sauce until well coated. Heat a saute pan, I like to use a cast iron skillet, and saute the peppers and onions. Set aside.

Cook the Linguine until just done, do not overcook the pasta, you want the pasta to absorb some of the sauce. Toss the pasta with the Jambalaya sauce and Caribbean peppers and enjoy!

This goes really well with the Disney Cornbread ;)

Chicken with Mustard, Mascarpone, Marsala Sauce

I wanted to try making a chicken Marsala dish for dinner and found this recipe from Giada on the Food Network. It's Chicken Marsala with a twist and is delicious! Tim said I could add it to the recipe rotation. I made a few alterations from the original and will give you my version of it =D

Chicken Marsala, with Mascarpone and Mustard
Serves 2-4 depending on portion size

2 Boneless, skinless chicken breast
1/2 cup of flour
salt and pepper
2 Tablespoons Olive Oil
5 Tablespoons Butter, divided
1 Shallot, chopped
1 pound cremini mushrooms, sliced
2 Tablespoons minced garlic
1 1/2 cups Marsala wine
1 cup (8ounces) mascarpone cheese (comes in a little tub)
2 Tablespoons Dijon mustard
2 Tablespoons chopped fresh Italian parsley
1/2 bag (about 6 ounces) fettuccine or whatever pasta shape you feel like

Mix the 1/2 cup of flour with salt and pepper. Cut the chicken breast in half, lengthwise(butterflied), so you end up with 4 thinner breast pieces. Coat the chicken breast with the flour. Heat the oil and 1Tablespoon of butter in a large heavy skillet over high heat. Add the chicken and cook just until brown on both side. Transfer the chicken to a plate and set aside.

Once the chicken is removed from the pan, melt 2 Tablespoons of butter to the same skillet over medium-high heat, then add the mushrooms. When the mushrooms are about half-way done add the shallots. Saute until the mushrooms are tenders and the juices evaporate, then add the garlic and saute for another minute more. Add the wine and simmer until it is reduced to about half. Stir in the Mascarpone and mustard. Now you can either put the chicken breast in whole or slice each breast crosswise and then add them to the sauce. I put mine in whole. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly. Stir in the chopped parsley. Season the sauce with salt and pepper.

Meanwhile, bring a pot of salted water to a boil. Add the past and cook, stirring occasionally. Drain. Toss the pasta with remaining butter(I forgot to do this part and it was fine, if you want to cut down on the butter). Swirl the fettuccine or place the pasta onto serving plates. Spoon the chicken and sauce mixture over the top. Voila!