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CHICKEN MARSALA OVER WHITE RICE

Prep Time: 15 mins • Cook Time: 40 mins • Servings: 4

INGREDIENTS

• 1 cup uncooked white rice

• 2 cups water

• 1 cup all-purpose flour

• salt to taste

• ground black pepper to taste

DIRECTIONS

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to mediumlow, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25

• 1 pinch dried oregano to taste

• 1 pound skinless, boneless chicken cutlets, pounded to 1 / 4-inch thickness

• 1 tablespoon olive oil

• 2 tablespoons butter, divided

minutes. Set rice aside.

• In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.

• 1 clove garlic, minced

• 1 cup sliced fresh mushrooms

• salt and ground black pepper to taste

• ½ cup Marsala wine

• ½ cup chicken stock

• Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.

• Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.

• Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

SPINACH MUSHROOM QUICHE

Prep Time: 15 mins Cook Time: 45 mins Additional Time: 30 mins Servings: 6 Yield: 1( 9-inch) quiche

INGREDIENTS

• 5 ounces fresh spinach

• 1( 8 ounce) package sliced fresh mushrooms

• ½ yellow onion, sliced

• 2 ounces crumbled feta cheese

• 4 ounces shredded Swiss cheese, divided

• 4 large eggs

• One 9-inch deep dish prepared pie crust

• ¾ cup milk

• 1 tablespoon chopped fresh parsley

• 1 teaspoon minced garlic

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• ⅛ teaspoon ground nutmeg

DIRECTIONS

• Gather the ingredients. Preheat the oven to 400 degrees F( 200 degrees C).

• Gently combine spinach, mushrooms, onion, and feta cheese in a bowl. Spread mixture into prepared pie crust; top with 1 / 2 of the Swiss cheese.

• Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in the bowl. Pour egg mixture evenly over filling, swirling egg mixture in bowl to evenly distribute seasonings. Top with remaining Swiss cheese, then place quiche on a baking sheet.

• Bake in the preheated oven until lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

18 • SEPTEMBER 2025 • OZARK LIVING