Any Home Bakers Here?

[N F C]

@rjohns39 this is the recipe with Marsala wine I mentioned earlier today.

CHICKEN LOMBARDY
4 boneless, skinless chicken breasts, pounded to even thickness
2-3 Tab butter
2-3 tsp minced garlic
8-oz fresh mushrooms, sliced (I used Baby Bella, very good)
AP flour for dredging the chicken
3/4 Cup Marsala wine
1/2 Cup chicken broth
salt & pepper to taste
1/3 Cup shredded mozzarella cheese
1/3 Cup shredded parmesan cheese
(I also added 1/3 Cup shredded Asiago)

1. Preheat oven to 400*. Lightly grease a 9x13" baking dish, set aside.
2. Melt butter in large skillet over medium heat. Stir in garlic. Saute mushroom until tender & fragrant. Transfer to a plate and set aside.
3. Dredge chicken in flour to coat. Cook for 1-2 minutes on each side in the same skillet as the mushrooms. Transfer chicken to the baking dish. Scatter mushrooms over the chicken.
4. Add Marsala wine and chicken broth to the pan. Add salt & pepper. Bring to a boil, then reduce heat and simmer 5-10 minutes. Pour over chicken & mushrooms.
5. Mix cheeses together and sprinkle over chicken & mushrooms. Cover dish with foil and bake 15-20 minutes. Uncover and cook another 5-10 minutes until chicken is cooked through and cheese is melty.

DH & I both loved this dish, the chicken stayed moist & tender and the sauce was good on a side serving of rice. I'm keeping this one on hand to make again

 

[ronott1]

@rjohns39 this is the recipe with Marsala wine I mentioned earlier today.

CHICKEN LOMBARDY
4 boneless, skinless chicken breasts, pounded to even thickness
2-3 Tab butter
2-3 tsp minced garlic
8-oz fresh mushrooms, sliced (I used Baby Bella, very good)
AP flour for dredging the chicken
3/4 Cup Marsala wine
1/2 Cup chicken broth
salt & pepper to taste
1/3 Cup shredded mozzarella cheese
1/3 Cup shredded parmesan cheese
(I also added 1/3 Cup shredded Asiago)

1. Preheat oven to 400*. Lightly grease a 9x13" baking dish, set aside.
2. Melt butter in large skillet over medium heat. Stir in garlic. Saute mushroom until tender & fragrant. Transfer to a plate and set aside.
3. Dredge chicken in flour to coat. Cook for 1-2 minutes on each side in the same skillet as the mushrooms. Transfer chicken to the baking dish. Scatter mushrooms over the chicken.
4. Add Marsala wine and chicken broth to the pan. Add salt & pepper. Bring to a boil, then reduce heat and simmer 5-10 minutes. Pour over chicken & mushrooms.
5. Mix cheeses together and sprinkle over chicken & mushrooms. Cover dish with foil and bake 15-20 minutes. Uncover and cook another 5-10 minutes until chicken is cooked through and cheese is melty.

DH & I both loved this dish, the chicken stayed moist & tender and the sauce was good on a side serving of rice. I'm keeping this one on hand to make again

Thanks for the recipe!

I might try this one on Monday

 

[pennyJo1960]

Thank you @N F C looks good tonight is a leftover dinner here

 

[ronott1]

Tonight is Pizza!
Dough is raising at home now

 

[igorsMistress]

Have you thought of doing rolls ahead and freeze?? I make wheat rolls and no one, even me can tell the difference between the fresh baked or defrosted ones ( as long as you use them within a month).

Sometimes - everything seems better when someone else cooks/bakes it - IMO we are often our own worst critics......and IMO it's the taste and not the appearance of a bread/roll that really counts. Looking forward to see what you come up with.

And BTW - we love pics , would prefer samples .

My bread maker was under an unaccessible cabinet for over 20 years when I rediscovered it, don't have remorse. I'm jealous of the great bakers here who can do it all without the "cheaters way".....I miss out on the skills to learn the feel Debby mentions.



...I have to keep telling myself this as well.



Maybe my automatic addition is why my hands aren't as strong as they used to be .

You're so right, nothing tastes like my moms bread. I've bought fresh bread from a bakery, made from scratch right there. Still doesn't taste like Moms. I have many fond memories of fresh rolls just cool enough to eat with real butter.

I don't think a machine is cheating either. I dumped mine because it was get rid of that and the yogurt maker, or my vac sealer and dehydrator which I can't live without . I'm a little ocd about my space and had too much junk.

 

[pennyJo1960]

I make the rolls and bread now never when I was younger.. I was the one out with Daddy in the fields once we moved out here.. I have fond memories of Grandma making bread rolls pies me right there and quilting with her soon as I could hold a needle

 

[wyoDreamer]

Yep, that's the one - Easy Peazy French Bread.
thank you.

 

[The Farmers' Daughter]

Luckily I didn't grow up with bakers (or cooks for that matter). So I have no one to compete with except myself. Whenever my mom wanted something baked she'd ask me to do it.

 

[rjohns39]

@rjohns39 this is the recipe with Marsala wine I mentioned earlier today.

CHICKEN LOMBARDY
4 boneless, skinless chicken breasts, pounded to even thickness
2-3 Tab butter
2-3 tsp minced garlic
8-oz fresh mushrooms, sliced (I used Baby Bella, very good)
AP flour for dredging the chicken
3/4 Cup Marsala wine
1/2 Cup chicken broth
salt & pepper to taste
1/3 Cup shredded mozzarella cheese
1/3 Cup shredded parmesan cheese
(I also added 1/3 Cup shredded Asiago)

1. Preheat oven to 400*. Lightly grease a 9x13" baking dish, set aside.
2. Melt butter in large skillet over medium heat. Stir in garlic. Saute mushroom until tender & fragrant. Transfer to a plate and set aside.
3. Dredge chicken in flour to coat. Cook for 1-2 minutes on each side in the same skillet as the mushrooms. Transfer chicken to the baking dish. Scatter mushrooms over the chicken.
4. Add Marsala wine and chicken broth to the pan. Add salt & pepper. Bring to a boil, then reduce heat and simmer 5-10 minutes. Pour over chicken & mushrooms.
5. Mix cheeses together and sprinkle over chicken & mushrooms. Cover dish with foil and bake 15-20 minutes. Uncover and cook another 5-10 minutes until chicken is cooked through and cheese is melty.

DH & I both loved this dish, the chicken stayed moist & tender and the sauce was good on a side serving of rice. I'm keeping this one on hand to make again

Sounds Yummy, I'll have to try it.

 

[jnicholes]

Hello,

I bake bread also, my mom and I are experts. Everyone here is right, it takes practice. I didnt do good my first time, but now I am a good bread baker.

Just practice and you will be fine. I have a bread recipe if you want one.

Jared