Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon

Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon 

Ingredients 

Recipe for 6 people

Chicken - Boneless Chicken Thighs  12 pieces cut in 1/2 ( approx. 2 pieces per person)
Flour mix- 2 cups flour, salt, pepper, garlic powder.
    (If you want low carb - don't add flour mix to chicken)

Beef Broth-  4 cans or large container. Will use 3 cans and maybe another 1/2 can

Portabella Mushrooms - approx. 12 - 15 medium size - Sliced
Cream of mushroom soup - 4 cans
     (will use 3 cans and maybe more if not thick enough)
Onion - 1 large. Sliced Thin.
Shallot - 1 small - chopped
Bacon - 6-8 Strips
Virginia Ham - cut into chucks. Deli counter ask to slice 2 piece on #9
Butter  1 - 2  sticks (cut up into 2 TBS pieces)
Marsala Wine 4 TBS for each frying pan.

Optional:  Served with side Egg Noodles. Cook Noodles add beef broth, black pepper and butter.

Preparation: 

1.   Place 6-8 Strips of bacon in pan and cover with aluminum foil. Bake in over at 400
      Once bacon is cooked take off foil and place on Broil to crisp the bacon.
       Cut into chunks.  (Place in bowl)

Note:  I use the pan below. and I don't use any of the fat that drips off. I find that when you use the fat from the bacon you cannot taste the rest of the ingredients because the bacon over powers it with the bacon fat. 

2.  Boars Head -Virginia Ham Cut into chunks 

     At deli counter ask Clerk to slice 2 pieces of ham on #9.  It will be a thick slice. 
    Clerk will ask many times "Are you sure"  Tell him you are going to cut the ham into chunks and 
    Just give  that "what you don't think I know what I am doing kind of look"   
                                 

              

3.   Chicken - Cut Boneless Chicken Thighs into 3" x 3" sizes. You don't want to thick

       because you want the chicken to cook fast and not be raw.

4.   Flour mix- Mix in large bowl approx. 2 cups of Flour, 

       spec of (1/4 tsp) Salt, pepper and garlic powder

       Flour each piece of chicken and place flat in large pan. 

       (if you place on top of each other the Chicken will stick to each other)

5.  In frying pan on medium high Brown each side of chicken.
     You want to crisp the outside.
     At this point most of Chicken can be cooked fully.
     Some thicker pieces might be raw in middle.
     Cook them a little bit longer on lower temperatures once outside is crisp.
      Place chicken in bowl.

browning out side of chicken 

place in bowl when done.

  

 6.  2 bars of butter.  Cut up into chunks.  Leave on side in bowl.

Next steps.  7 - 11  Cooking Onions, Ham, Mushrooms and Bacon. 

You want to only place in frying pan enough to cover bottom. Otherwise to much in pan food cannot saute correctly.  I used 3 pans for this stage. Cooking Onions, Ham, Mushrooms and Bacon. 

7.   Saute Sliced Onions and chopped Shallot in large frying pan with a small amount of Olive Oil 

       Cook until Onions are golden brown

8.    Add Ham chunks. Cook Ham for about 1 minute. crisping the outside.

9.    Add Mushrooms and 2 Tbs butter. Cook for about 1 minute. Until butter is melted.
        (Note: Mushrooms are not to be fully cooked at this stage.
10.  Add cooked chopped Bacon.

11.   Add in 2 Tbs of Marsala wine. Saute 2 minutes and flip the mixture in pan a few 

        times so that all can absorb the Marsala wine. 

sauteing with butter 

Added Marsala wine 

12.    Add in cooked Chicken to each frying pan.
13.    Add another 2 TBS of Marsala Wine and 1 TBS Butter.
14.   Flip the ingredients so that the Chicken is coated with the Marsala wine
         and saute for about 3 minutes
15.   Place everything is a large bowl.




16.  In 3 frying pans.  Add 1 can of beef broth and 1 TBS butter. Cook until butter is melted.
17.  Add in 2 TBS Marsala Wine. Stir in.
18.  Add 1 can Cream of Mushroom Soup to each frying pan.
        Stir lightly with whisk.  Cook until it comes to a boil and sauce thickens up.
        If too thick add a few TBS at a time of  beef broth.
19.   Add in 2 TBS grated Cheese. Stir well and shut off heat.

Mix in cream of Mushroom soup 

Bring to boil

20.  Last Stage:
When preparing 2 person dish you can combine all ingredients into frying pan and let simmer for
a few minutes.
If preparing for 6 people.  You can either do as above states or
Place all ingredients in a glass baking pan and pour the Creamy Mushroom sauce over it and bake in oven on 400 degrees,  covered for 8-10 minutes

2 person dish. added all ingredients into frying pan.

baked all ingredients in oven for 10 minutes.

Stuffed Beef Steak Strogonoff

Stuffed Beef Steak Strogonoff  -  Bariatric Friendly. 

For Large meals place in baking Pan

                                                     

2-3 Servings  

 or for Large meals usually 2 slices of ham and cheese for each steak.

Meat Ingredients
Beef Round Top Steak Boneless -  2 Giant Size
or Vension Steak  or ( 1/2 steak  per person)
4 Slices of Virginia Ham  (2 slices ham to cover meat)
4 Slices of  Munster Cheese  (2 Slices cheese to cover meat)
Pepperoni chopped  Hormel (2 - 3 pieces per steak )
ToothPicks 2 per each

 Cream  Sauce Ingredients

To prepare for larger meals. 

I used 1 can of beef broth to 1/2 - 3/4 container of small Heavy cream shown. 

You want the cream sauce to stay a light color beige so don't use too much cream. 

1ST PREPARE THE MEAT.                

Prepare Meat

Place toothpicks on open side of steak to hold closed.

Prepare all your steak before you start sauteing

Lightly Oil Pan and Sear both sides of Steak
adding Salt, Pepper and Garlic powder to top.

Place meat in baking pan to cool off a little, so you can slice them. Prepare the Stronganoff Cream Sauce first.
You will be using the run off juices from the steak in the pan by adding it to the Stroganoff Cream sauce once it is prepared. 

Prep the Strogonoff Cream Sauce 

From the same pan you seared the meat in(using the juices that are in there)

• Add 2 TBS butter and sliced Garlic. cook until lightly golden.  (can add more olive oil if needed)
• Add Sliced Mushroom. Saute for 1 minute.  Add another TBS butter . Season with garlic powder and blk pepper.
• Add 1/4 cup Marsala wine, Saute for another minute. keep stirring. 
• 1/4 Cup Heavy Cream and 1/4 cup Beef Broth. Mix and cook for 30 seconds
• Add in grated Cheese, stirring constantly for about 30 seconds.
• Shut off and remove from hot surface.       

Last step in Meal.
Take the Seared Rolled Steak and place on cutting board.
(NOTE: STEAK WILL STILL BE RAW.) 
Slice Steak and place back in pan or frying pan. Whichever, can fit all the meat and Stroganoff Cream Sauce.



Place the Strogonoff Cream Sauce on top.
Cook for 3-5 minutes on stove top in frying pan or
For larger meals in baking pan.
on 400 covered for 5 -10 minutes. Then uncover for 2-3 minutes on broil to get crispy.

        

Can be served with Egg Noodles.

  I made this recipe with Vension meat.
From the happy grin on my husbands face, I can say
he likes it.

this meat was very tender and not gamie at all.
You can also rinse the venison in cold water and then soak
it in a bowl with milk for a day. then rinse off and use.
Milk takes the gamie flavor out.