Page 77 - 2016TOHCookbook

Transfer the chicken to a clean plate and set aside.
3. Melt another 2 tablespoons butter in the skillet and add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown and have re- leased their liquid. Add the Marsala, raise the heat to medium-high and bring to boil, scraping to remove any browned bits.
4. When the wine has reduced by half, add the chicken stock and cook until the sauce has thickened slightly, about 3 minutes. Lower the heat to medium and return the chicken to the pan. Continue cooking until the chicken is firm to the touch and the sauce has thickened, 5 to 6 minutes more.
5. Swirl in the remaining butter and season with salt and pepper to taste. Garnish with chives.
Corri’s Texas Chili
Ogburn Family | READING, MA
“We eat this all through the winter. Jonah loves it. It is simple and everyone likes it because for picky people (and kids) it doesn’t contain chunks of tomato or onions, but it’s tasty and seasoned well, hot and hits the spot! Perfect for fall and winter!” CORRI OGBURN
INGREDIENTS
Serves 8
2 (29-ounce) cans tomato sauce
2 (14.5-ounce) cans kidney beans, rinsed and drained 1 (15.25-ounce) can corn, drained
2 pounds ground beef, browned and drained
2 packets chili seasoning, such as French’s
Diced onions, grated cheese and corn bread, for serving
PREPARATION
1. Combine the tomato sauce, beans, corn, beef and chili seasoning in a slow cooker. Cover and cook on low for 4 hours.
2. Serve with diced onions, grated cheese and corn bread.
TASTE OF HOME | PAGE 67