Post by Chris in NM on Apr 22, 2007 6:11:11 GMT -6
I am responding to Angie in Ohio who is looking for some TNT recipes using white wine from the Sat. March 24th newsletter. I use white whine in lots of chicken and shrimp dishes like chicken marsala or shrimp scampi. There are lots of other dishes, also. Angie can substitute the white wine for chicken broth in most any recipe with good results. These 3 dishes are all great and favorites of ours.
Chicken Marsala I
Recipe has been scaled to make 8 servings.
This is awesome!!!!
1/2 cup all-purpose flour for coating
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
8 skinless, boneless chicken breast halves - pounded 1/4 inch thick
1/2 cup butter
1/2 cup olive oil
2 cups sliced mushrooms
1 cup Marsala wine
1/2 cup dry sherry
1 In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2 In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Champagne Shrimp and Pasta
ALL RIGHTS RESERVED Copyright © 2005
www.allrecipes.com www.allrecipes.com Submitted by: Tricia Flasck "A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled." Original recipe yield: 4 servings.
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
2 Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
3 Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
4 Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
This recipe is featured within our Oxmoor '30 Minutes to Cook' cookbook.
* My way - I use 2 pkgs. of fresh mushrooms, sliced. I also use fettuccini or linguini and do not use fresh parsley. In place of the grated Parmesan cheese I use Asiago cheese, freshly shredded. I use Cook’s Brut Champagne, but you could use any you wish. I do not add salt or pepper while cooking, except where it asks for it in the pasta. I also put a little olive oil in the water before it boils. This dish is out of this world!!!
Shrimp Scampi
1 lb. lg. shrimp, peeled and deveined
3 Tbl. unsalted butter, softened
1/8 c. olive oil
3 Tbl. minced garlic
2 Tbl. minced shallots or green chives
1 Tbl. Worcestershire sauce
1/2 tsp. paprika
1/4 c. white wine (chardonnay)
salt & pepper to taste
Melt butter and oil together in saute pan. Add garlic, and chives and saute for 1 min. Add wine, salt pepper, Worcestershire sauce, salt and pepper and cook till shrimp turn opaque or pink. Sprinkle with paprika before serving. Do not overcook! You could serve with either pasta or rice.
Chicken Marsala I
Recipe has been scaled to make 8 servings.
This is awesome!!!!
1/2 cup all-purpose flour for coating
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
8 skinless, boneless chicken breast halves - pounded 1/4 inch thick
1/2 cup butter
1/2 cup olive oil
2 cups sliced mushrooms
1 cup Marsala wine
1/2 cup dry sherry
1 In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2 In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Champagne Shrimp and Pasta
ALL RIGHTS RESERVED Copyright © 2005
www.allrecipes.com www.allrecipes.com Submitted by: Tricia Flasck "A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled." Original recipe yield: 4 servings.
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
2 Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
3 Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
4 Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
This recipe is featured within our Oxmoor '30 Minutes to Cook' cookbook.
* My way - I use 2 pkgs. of fresh mushrooms, sliced. I also use fettuccini or linguini and do not use fresh parsley. In place of the grated Parmesan cheese I use Asiago cheese, freshly shredded. I use Cook’s Brut Champagne, but you could use any you wish. I do not add salt or pepper while cooking, except where it asks for it in the pasta. I also put a little olive oil in the water before it boils. This dish is out of this world!!!
Shrimp Scampi
1 lb. lg. shrimp, peeled and deveined
3 Tbl. unsalted butter, softened
1/8 c. olive oil
3 Tbl. minced garlic
2 Tbl. minced shallots or green chives
1 Tbl. Worcestershire sauce
1/2 tsp. paprika
1/4 c. white wine (chardonnay)
salt & pepper to taste
Melt butter and oil together in saute pan. Add garlic, and chives and saute for 1 min. Add wine, salt pepper, Worcestershire sauce, salt and pepper and cook till shrimp turn opaque or pink. Sprinkle with paprika before serving. Do not overcook! You could serve with either pasta or rice.