Chicken Feta Corvo Wine Sauce

                                                                                                             Bariatric Friendly

 Serving for 4

Ingredients

5 - 6 Skinless Boneless Chicken Thighs                                                            2 Jumbo Portabella Mushrooms - Sliced into chunks                                          1/4 cup Olive oil                                                                                            Garlic Seasonings - 1/4 tsp Salt, pepper and garlic Powder 

1/4 cup chopped fresh Parsley, 

4 Slices chopped Munster Cheese, 

4 Tbs Salted Butter,                

1/4 cup Chicken Broth 

1/4 cup of Corvo White Wine

2 oz crumbled Feta cheese

Prep Chicken

 Cut Chicken into cubes,
Saute in Olive Oil and add salt, pepper & garlic powder
Cook both sides - crispy
Don't worry about it being raw.  it will be completely cooked by the end.
Place cooked chicken in a pan

Using the same frying pan
Add Sliced Garlic,  2 Tbs butter and fresh parsley cook until garlic is lightly golden
Add in Cooked Chicken, Sliced Virginia Ham, and another 2 Tbs Butter
Saute for a minute then

Add Corvo Wine
Saute for another 1 - 2 minutes.

(I used the Corvo Wine that my husband received as a gift. it is the wine that is made
from his town in Sicily.  Opps! but it made the meal delicious.  I always believe if you use
good wine your dish will taste delicious!  Corvo is now my new favorite wine. )

Add in chicken Broth and Munster cheese cook until cheese is melted. 

Then add in chopped pepperoni. Saute for another 1-2 minutes to it begins to boil. Take off heat.

 

Add in Feta Cheese.  If you want it crispy place frying pan in broiler for 1-2 minutes.

Make sure your frying pan is made to go into oven! if not, place in pan and broil.

Excuse the non-tiled wall. I bought a new gas stove and remodeling the Kitchen.

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.

Chicken Cutlet w/ White wine sauce.

A very easy recipe to add to Chicken Cutlet to
bring it up a NOTCH!!

Recipe for 8 pcs chicken Cutlet.
Need One slice of  Virginia Ham and 1 - 2 Slices of Provoloni for each
Piece of chicken cutlet.


Prep and cook Chicken Cutlet as usual.   (Below chicken cutlet recipe if needed)
In large flat baking pan lay out cooked chicken Cutlet.
Place on top of Chicken Cutlet:
one slice of Virginia Ham and 1 - 2  slice of provolone. Whatever is needed to cover Chicken.
Then White Wine Sauce. (Recipe Below)

Chicken Cutlet Recipe:

In one large bowl: Bread Crumb, (Plain bread Crumb bought from bakery, add 1/2 tsp salt, blk pepper and garlic powder, pinch of oregano, basil, parsley and 1/2 cup Romano Peccorino grated cheese)
In another large bowl.  6 beaten eggs with a  pinch of salt, blk pepper, garlic powder.
Dip Chicken Cutlet into egg batter than breadcrumb.
Fry over medium heat in a litte bit of Olive Oil until both sides are golden brown.
(Note: change Olive Oil if chicken Cutlets start to burn)
Place cooked cutlets over Bounty Paper towels to absorb the extra oil.
then place Chicken Cutlet in large flat baking Pan.

Prep:
White Wine Sauce: 

5 TBS Butter
4 cloves of garlic chopped
1 TBS Olive Oil
1/2 cups of sliced Mushrooms
1/2 cup Moscato White Wine
1 can chicken Broth


In frying pan: Melt 5 TBS of butter with 1 TBS Olive Oil.
(by Adding Olive Oil the butter won't burn)
Once butter is almost melted:
Add Chopped Garlic.
Once Garlic is lightly brown.
Add Sliced Mushroom and cook and stir for 2 minutes.
Pour in 1/2 cup Banfi Moscato wine (White Wine).
Cook for about 3 minutes.
Then add 1 can of Chicken Broth.
Cook for another 3 minutes (Until it comes to a full boil for about 1 min.)
Pour The White Wine Sauce on top of Chicken and
Bake in oven at 450 degrees until cheese is melted and crispy.
(You don't need to put oven on low b/c chicken is already warm. so, put it on 450 so that you can crisp up the top ham and cheese).

The white wine Sauce will make the Chicken Cutlet juicy and flavorful.