When you go out to eat, don’t you often wish you could duplicate the recipe at home…but it doesn’t turn out just as you remember? I made two items from the America’s Restaurant Recipes and was I surprised that they tasted just exactly as I remembered. Red Lobster’s “Pina Colada Shrimp” and Chipotle’s “Cilantro Lime Rice” — both fantastic!
This set of five PDF download books also include one on sauces, kid-friendly foods, and one on growing and using herbs. Just think; they stay on your computer, take up no desk space and are environmentally friendly!
Here’s a sample of the recipes, the Olive Garden Chicken Marsala. Enjoy!
Olive Garden Chicken Marsala
- 1/4 cup cake flour **
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. oregano
- 4 Tbsp. oil
- 4 Tbsp. butter
- 4 skinless, boneless half chicken breasts
- 1 cup fresh mushrooms, sliced
- 1/2 cup Marsala wine
- 1 Tbsp. shredded Parmesan cheese (optional)
In a shallow dish, combine cake flour, salt, pepper and oregano; stir to blend. In heavy skillet, heat oil and butter together until butter melts and mixture bubbles slightly.
Dredge chicken lightly in flour mixture, shaking off excess. Saute in pan 2 minutes for the first side or until lightly browned. Carefully turn chicken and add mushrooms around the chicken Once the second since is lightly browned, add wine around the pieces Cover and simmer for 10 minutes.
Transfer to plates, sprinkle with cheese if using, and serve with cooked pasta of your choice. Serves 4
** If you don’t have cake flour, take 1/4 cup all purpose flour, remove 1 tsp. and sift the remainder twice. But using cake flour – because it is lighter in texture – is better.