On any given day, customers at Fresh Fields grocery stores across the country have a choice of 35 to 40 varieties of fresh pasta, ranging in flavor from squid ink to garlic parsley. If none of those is suitable, special orders can be made from a list of a whopping 208 pasta varieties. The average American consumer ate 18.4 pounds of pasta in 1990, up from 12.9 pounds in 1982. The National Restaurant Association estimates by the year 2000 we'll be eating 30.6 pounds.
This is a classy chicken dish featuring Marsala wine and cooking sherry.
1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves , pounded 1/4-inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry
Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
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.
Chicken Florentine Recipes: Chicken Florentine Casserole
A classic recipe featuring chicken breast, spinach, mushroom soup, parmesan cheese, mozzarella cheese and Italian spices.
4 skinless, boneless chicken breast halves 1/4 cup butter 3 teaspoons minced garlic 1 tablespoon lemon juice 1 ( 10.75 oz.) can condensed cream of mushroom soup 1 tablespoon Italian seasoning 1/2 cup half and half cream 1/2 cup grated Parmesan cheese 2 ( 13.5 oz.) cans spinach, drained 4 ounces fresh mushrooms, sliced 2/3 cup bacon bits 2 cups shredded mozzarella cheese.
Directions
Preheat oven to 350 degrees.
Place the chicken breast halves on a baking sheet; bake for 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees.
In a medium saucepan, melt the butter over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half and half and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9-inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms.
Arrange chicken breasts in the dish and cover with the remaining sauce mixture. Sprinkle with bacon bits and top with mozzarella cheese.
Bake for 20 to 25 minutes or until bubbly and lightly browned.
This is a classy chicken dish featuring Marsala wine and cooking sherry.
1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves , pounded 1/4-inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry
Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
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.
Chicken Florentine Recipes: Chicken Florentine Casserole
A classic recipe featuring chicken breast, spinach, mushroom soup, parmesan cheese, mozzarella cheese and Italian spices.
4 skinless, boneless chicken breast halves 1/4 cup butter 3 teaspoons minced garlic 1 tablespoon lemon juice 1 ( 10.75 oz.) can condensed cream of mushroom soup 1 tablespoon Italian seasoning 1/2 cup half and half cream 1/2 cup grated Parmesan cheese 2 ( 13.5 oz.) cans spinach, drained 4 ounces fresh mushrooms, sliced 2/3 cup bacon bits 2 cups shredded mozzarella cheese.
Directions
Preheat oven to 350 degrees.
Place the chicken breast halves on a baking sheet; bake for 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees.
In a medium saucepan, melt the butter over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half and half and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9-inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms.
Arrange chicken breasts in the dish and cover with the remaining sauce mixture. Sprinkle with bacon bits and top with mozzarella cheese.
Bake for 20 to 25 minutes or until bubbly and lightly browned.
