Chicken Marsala

Ingredients: 
1 Tbsp Butter
1 Tbsp Olive Oil
1/4 cup of dry Marsala Wine
1/4 cup of dry Cabernet Sauvignon
1 cup of cremini mushrooms
2 pcs boneless skinless chicken 

* Kosher Salt
* Black pepper
* Flour
Preparation:
Remove stem and slice mushrooms into 1/4" slices and set aside. Season chicken with salt, pepper and coat in flour. 

In a deep walled skillet, mix butter and olive oil together over medium heat until melted. Add chicken to the pan and cook until golden browned / cooked through flipping after about 2 minutes. Add both wines and mushrooms and stir well so that some mushrooms are under the chicken, others are over and the wine coats everything.  Reduce heat to low and simmer covered for about 5 - 7 minutes until the mixture reduces down. 

Serving:
It is recommended to serve this with a side of mashed potatoes (garlic or regular) layering the chicken down first along with the mushrooms and some of the additional sauce. Serves 2. 

Grilled Chicken Fettuccine Alfredo

Ingredients: 
1/2 Cup of Alfredo Sauce
6 small Cremini Mushrooms (stems removed)
3/4 Cup of fresh spinach
2 pcs Boneless Skinless Chicken
112 g fettuccine

* Kosher Salt
* Black Pepper 
* Garlic Powder
* Olive Oil
Recommended to cook the chicken on a Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)Preparation:
Salt, Pepper and lightly garlic the chicken. Heat up a griddle pan with a light spray of olive oil over medium heat. Cook chicken turning once per side for grill marks. After 4 - 6 minutes (or until cooked through depending on thickness) remove from griddle set aside and let rest.  When ready to serve, slice chicken into 3/8" or 1/2" wide strips against the grain on an angle. 

Chop spinach finely and mix in with Alfredo sauce in a small sauce pan over medium heat. Mix together to ensure that the spinach is well incorporated into the the sauce. 

Spray a small skillet with a light coating of olive oil and heat over medium/low heat. Slice mushrooms into 1/4" thick slices and saute with a light salting until mushrooms soften. Once cooked through, set aside. 

Boil water seasoned heavily with salt (should taste like the sea) and boil fettuccine until al dente.  Strain and set aside. 
Serving:
Plating: 
 Half of the serving of Fettuccine in the bottom of the plate/bowl. 
 Mix together with approx 1/8 cup of Alfredo sauce
 Half of the total chicken slices
 Half of the pan of mushrooms
 Remainder of the Alfredo sauce

Coq au vin

This is based on the Coq au vin cooking style from the Melting Pot restaurant. Broth fondue style cooking can be used to cook beef, chicken, shrimp or any other protein you feel like cooking. 

To serve this, it is best done with a fondue pot but any vessel that will keep the liquid just under the boiling threshold to cook the meats. 

Ingredients: 
5 cloves of garlic minced
3 Cremini mushrooms diced
1 14oz can of vegetable broth 
1 can of water (use the broth can)
1 - 1 1/2 cup of Pinot Noir wine

3 - 4 red potatoes washed and quartered 
5 - 6 Cremini mushrooms (whole)

Preparation: 
In a large saucepan, bring to a boil water and broth.  Once boiling, mix in garlic, mushrooms and wine covered until at a boil. Once at a full boil remove from heat and place in fondue pot over high heat. 

Serving: 
This should remain steaming the entire time and be in a slow rolling boil for serving purposes. Meats should be skewered and placed in the liquid for 2 - 3 minutes depending on doneness.  Use a slotted spoon to retrieve potatoes and mushrooms from the liquid (takes about 7 - 10 minutes for these to be fully cooked through)

Serving side suggestions: 
Teriyaki Sauce
Simple and Tasty Barbecue Sauce
Melting Pot style Gorgonzola Port sauce