Chicken Marsala

Ingredients *Double the sauce... its that good*
1/2 cup flour
1 tbs Essence (recipe follows)
2 skinless chicken breasts cut in halve and pounded thin
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken broth
Salt and Freshly Ground Pepper

Directions:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium heat until very hot but not smoking. Add 1 tbsp of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tbsp of the remaining butter to the pan and add the mushrooms. Cook stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove the browned bits from the pan. When the wine has reduced by half add the chicken stock and cook for 3 minutes, or until the sauce has thicken slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, 5-6 minutes. Swirl in the remaining tbsp of butter add salt and pepper to taste.

Essence Seasoning:
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
-Combine all ingredients thoroughly and store in an air tight jar or container

Notes:
*Be sure to make double the gravy serve over mashed potatoes*

Old Fashioned Cinnamon Rolls

Dough:
1 3/4 c. warm milk (heat in microwave until hot just BEFORE boiling)
2 tbps. instant yeast
2 eggs
1 1/2 tsp. salt
1/4 c. sugar
1/2 c. oil
6 c. flour

-Mix milk, salt, sugar and oil. Let cool until just warm. Not more 110 degrees
-Then add flour, yeast and egg.
-Put in big bowl and let rise until double.
-Roll out in rectangle for rolls.

Filling:
1 1/2 c butter; melted
1 1/2 c. granulated sugar
1 c. brown sugar
1/2 c cinnamon

Instructions:
-Mix butter sugars a cinnamon
-Spread on rolled out dough
-Roll the dough up tight
-Cut in 1 1/2" length
-Put 12 roll in per pan in 9¨ẍ 13"pans
-Let rise until double
-Bake at 350 for 20 minutes
-Let cool and spread Glaze on top.

Caramel Pecan Rolls

Ingredients:
2 c butterscotch chips
1 c. corn syrup
1/3 c. butter
1 c. pecans; chopped

Directions:
-Melt chips, syrup & butter together. Add Pecans.
-Spread evenly in 2 9¨x 13¨ pans.
-Make Cinnamon Rolls
-Put on top of Caramel Pecan Mixture.
-Bake at 350 for 25 - 30 minutes
-When baked, remove from oven and turn upsde down.
-Remove from pan while hot.
-Let cool

Makes 24 Rolls

Link for Rolls Recipie

Notes:
These are Jakobs Favorites!