Chicken Marsala

Chicken Marsala: 3 chicken breast cutlets with Marsala wine sauce, sautéed mushrooms and bacon.

The Best Chicken Marsala

I can’t say enough about this recipe. Braised Chicken never tasted better than with this Mushroom, Marsala and cream wine sauce. It’s very easy to make but the complexity of the sauce is derived from specific ingredients that change the flavor of the dish, if they’re not fresh and/or dried. The taste of dried Thyme or Oregano is a complete game changer if they’re not added fresh. Both still taste great, in my opinion, but change the flavor drastically, none the less. You might want to experiment with both to find where your tastes lie.

One Chicken cutlet and Mushroom and Marsal Wine Sauce served over Shell pasta.

Deepen and Enrich the Flavor

Season everything from the start. After I butterfly the chicken breast, I season with Kosher salt and pepper. I salt the sautéed mushrooms. I salt the water my pasta cooks in. I even add cooked bacon, which is salty. This may sound like a lot of salt but a little goes a long way.

I also add Spaghetti Sauce (Prego) and Lemon Juice. The tomato, from the sauce deepens the flavor and darkens the tone. Alternatives could be tomato paste or plain tomato sauce if you’d like. I’m betting that it could even be done with a squeeze of Ketchup. I add the lemon to the sauce while it’s cooking but, I find that it’s even more refreshing, adding a fresh squeeze of lemon juice, over the top of each serving, even more satisfying.

The wine I use in this dish is what gives this recipe its name, Marsala. It can be dry or sweet and most recipes call for dry Marsala wine but, I prefer mine sweet. Again, that’s just a personal preference so you decide what’s best for you.

Chicken Marsala “How to” video tutorial by PoorMansGourmet.

Chicken Marsala Ingredients: Serves 2 to 3

1 Chicken Breast, Halved, Butterflied & Tenderized with a Mallet, then seasoned with Kosher Salt and Pepper and dredged in flour
1/4 cup All Purpose Flour
3 tbsp Butter, add 2 for chicken and 1 for Mushrooms
1 tbsp Olive Oil
2 Garlic Cloves, chopped
5 oz Mushrooms
1 cup Marsala Cooking Wine, Dry is recommended but I used Sweet and loved it!
1/2 cup Whipping Cream/Half and Half
1/3 cup Marinara or Spaghetti Sauce
1 pinch Fresh Parsley, chopped
1 Green Onion, chopped (optional)

Kosher Salt and Pepper to taste

This recipe can be served over your favorite pasta, rice, bread etc. and is often garnished with Scallions over the top. Just follow the instructions in the short video tutorial and I’ll show you exactly how to make this Chicken Marsala recipe.

Pizza Tacos

Spinach Chicken Alfredo and Pepperoni & Sausage Pizza Tacos.

The Best Pizza Tacos

If you’re a fan of both Pizza and Tacos, you’re in for a real treat because nothing could be more satisfying than putting those two things together to make Pizza Tacos. And, the way I do it, the recipe stays true to Italian ingredients, only shaped and stuffed like tacos. If you need a Pizza Sauce recipe, I’ve got one. If you need an Alfredo Sauce recipe, I’ve got that too. I even have recipes for Pizza dough, if you choose not to use the frozen dinner rolls, and homemade Italian Sausage or you can just do what I did, and by everything for this recipe, pre-made, from your grocery store. It’s that easy.

Store bought, frozen dinner roll dough.

Pizza Tacos Dough

There’s several different ways to make these Pizza Tacos. You can make your own Pizza Dough, for which I have a great recipe for, or use store bought dough like these frozen dinner rolls. I used this dough when I showed you how to make Utah Scones and it works great for recipes like this too because it cuts out half the work and makes it virtually fool proof. Plus it’s fun for a quick snack, lunch or dinner dates and/or for kids, if you want to get them cooking.

Alfredo Sauce, Pizza Sauce, chopped Spinach, Chicken and Pepperoni.

Pizza Tacos Filling

When I made these Pizza Tacos for the video, I made a standard Pepperoni and Sausage Pizza Taco and a Chicken Alfredo Taco with Spinach, just for variation. You, however, can make what ever you like. Just use this as a basic guide to get you from A-Z and have fun with your toppings. It doesn’t have to be the way I did it. Though, I used Italian sausage and some left over pulled chicken, you could totally go vegetarian or vegan with this recipe. Maybe a Philly Steak and Cheese sounds good, I don’t know. You decide. The sky’s the limit.

Pizza Tacos Ingredients:

8 Dinner Rolls Frozen Dough, thawed
1 cup Alfredo Sauce
1 cup Pizza Sauce
1 lbs Mozzarella Cheese, grated
1 lbs Italian Sausage, cooked
1 lbs Seasoned Chicken, cooked
1/2 cup Spinach, chopped
8 oz Mini Pepperoni

Oven max temperatures vary but I bake the Pizza Tacos twice at 500 degrees Fahrenheit for 3 to for minutes, both times. Just follow the instructions in the video tutorial for best results.

Italian Cheese Bread

Italian Cheese Bread Slices served with Pizza Sauce for dipping.

The Best Italian Cheese Bread

Weather you’re used to Little Caesars Italian Cheese Bread or Papa John’s Cheese Sticks, maybe even some other version from another local Pizza Pie cafe you love, they’re all pretty much one in the same; a baked pizza crust with some variation of ingredients mixed into the melted cheese. So, it doesn’t matter what you call it just as long as it’s good and I’ve got a great recipe for you. Not only is it good, it’s great and it’s really easy to make, too.

Fresh out of the oven, sliced Italian Cheese Bread.

How I make Italian Cheese Bread

When I make Italian Cheese Bread I use my Pizza Dough Recipe, only I bake it at lower temperature. I also use my Pizza Sauce Recipe for dipping, as well. One of the secret ingredients, however, to making great cheese bread is seasoning the dough after it’s been rolled out. I keep it very simple by spreading 1/4 cup of Italian dressing because it’s got everything you need. Then I lay down the cheese, Mozzarella and Romano. It’s a perfect combination mixed with dried Mexican Oregano and some crushed Chili Flakes.

Italian Cheese Bread Ingredients:

1 lbs Pizza dough
1/4 cup Italian dressing
1 cup Mozzarella cheese, grated
2 tbsp Romano cheese, grated
1 tsp Mexican Oregano, dried
1 tsp Crushed Chili flakes, dried

Make the dough the day before and refrigerate for best results. Remove the dough 1 hour before baking and allow it to rise and reach room temperature before rolling it out. Bake Italian Cheese Bread at 475 degrees Fahrenheit for 8 minutes on the bottom rack.