|This is one our favorite quick meals! Chicken Peppers with Portabello Mushrooms!|
Plus I have a little surprise giveaway I want you to read more about!
Are you familiar with the Today Show? Well Joy Bauer is their nutritionist. Her new books, Food Cures and recipe cookbook Slim & Scrumptious are two wonderful books your going to love!
Today I would like to share with my readers my second blog and a chance for that great giveaway on my heartsmart website called "Blogsgotheart", I would love you to follow and that's where the GIVEAWAY IS! The blog is dedicated to a healthy happy heart. Thanks to Joy for the opportunity to review her books and awesome recipes she shared with me, this great giveaway is what I want you all to be part of ! In addition to my review of these informative books about healthy foods to enhance our lifestyles by eating healthier, I will be cooking up some her original recipes. I also have been given the pleasure to pick four Winners! YES, FOUR!!!! To enter is just a click away! Giveaway ends on July 9th @ 11:58 EST. Take a peek at these two awesome books you may be lucky enough to win! So hop over to Blogsgotheart to enter for a chance to win!
|Don't miss this great giveaway! Check out Blogsgotheart!|
Here that recipe I promised today!
Chicken, Peppers with Portabello Mushrooms over Penne
3/4 cup butter, divided
2 tablespoons olive oil
4 portobello mushroom caps
cherry or grape tomatoes
6 cloves garlic minced
2 1/2 tablespoons of flour
1/4 cup seasoned flour 1/4 teaspoon each cayenne pepper, black pepper, garlic powder, basil, salt, pepper
1 (14.5 ounce) can beef broth
1/2 cup dry Marsala wine
1/4 teaspoon kosher salt and ground black pepper , oregano, basil
6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Preheat oven to 350 degrees
Melt 1/2 cup butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove from heat, cover to keep warm, and set aside.
Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. Cook and stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. Cover saucepan, remove from heat, and set aside.
Dip chicken in the seasoned flour. Over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of an oil sprayed 13x9 inch baking dish, add 1 cup of cherry or grape tomatoes, cover with the sauce and mushroom mixture.
Cover baking dish with foil, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
Cook pasta of choice or rice and serve this mixture on top.