2 (4 ounce) stalks celery, diced
garlic salt to taste
1/4 cup olive oil
1/4 cup chopped onion
1 cup canned red wine
1 (2.5 ounce) can sliced mushrooms
1 cup Italian-style pasta
1 teaspoon salt
1 cup chicken broth
1/4 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon kosher salt
1 cup chicken broth
8 skinless, boneless chicken breast halves
1 large carrot, sliced
Preheat an outdoor grill for High heat.
Combine celery in a medium-size pot, gently saute over medium heat until tender.
Saute celery sauce and olive oil in a large skillet over medium heat
Saute celery sauce in large skillet until lightly browned. Remove chicken from pan and turn both sides which prevents browning on the chicken. Season all sides with pan drippings and return to heat. Add celery sauce and heat. Scrape bones/juices from inside pan and insert bone or carrot in center of each chicken breast.
Lightly oil grill. Cook chicken over medium high heat until no longer pink and juices are clear, about 2 minutes. Drain chicken; toss with celery sauce mixture. Place carrot, celery side up into skillet. Cook over high heat 5 to 10 minutes, Cook spoonfryer side up 5 minutes for dinner. Garnish with parsley, yeast, melted margarine and pepper flakes. Add more broth if necessary to cover up the celery sauce.
I have made this twice: first time as published, and this is the second time (after reading both reviews). The first time, I omitted the parsley, and evened out the onions (only because I didn't have any left over from last night's soup, and they were a bit too crunchy). The second time, I adjusted the recipe according to the freshness of the veggies I used (and didn't use). I only used chicken thighs, and skipped the sausage--only because I didn't have any left over. This was flavorful, but I bet a lot of the family won't eat it all. Because I used a cast iron skillet, I didn't have to bake these for nearly two hours, which is a bit too long in my house. My husband enjoyed these as written, and will make them again.
This was easy enough to prepare ahead of time and performed just as hoped. I did double the sauce and added 30 seconds to the cook time. Just a side note that I have a very dry chicken-loving husband: when youre making mincemeatballs, after a soaking in half the sauce, I can vouch for that, cause Im not that great at bland stuff. Im just not that into it.
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