I am so excited to be part of this fantastic project. I was contacted a month or so ago by Meredith.com publishing house to review “Martina’s Kitchen Mix” cookbook by Martina McBride. A dream and an honor.
I must say, I am in love with this book. Reading thru the pages, Martina McBride, opens up about her passion for food, her family, her life and her music.
From a worldwide artist she becomes a friend, a mother, a sister. Her recipes are full of flavor and yet very easy to create in your own kitchen.
And with March Madness here, you will be fast impressed with all the great recipes that you can share with your family and friends.
I would also recommend it as the perfect gift for the bride to be.
With no further ado…. Drumroll please!!! I am super excited to giveaway “Martina’s Kitchen Mix” by Martina McBride, wonderful book, a $30 value, to one of you, my readers.
All you have to do is click on the link below, enter your email and you are all done. The contest runs until March 18. We will notify the lucky winner on the 20th.
The giveaway is also running on Facebook and Instagram. Follow Martina McBride on Instagram. Do share and tag your friends. Good Luck!!
Here is your link to the Giveaway:
Here below is one of our favorite recipe Chicken Braised in Sun_dried Tomato Cream Sauce.
Chicken Braised in Sun-Dried Tomato Cream Sauce
This is a recipe I have made again and again for several years. As a matter of fact, this was in my first “cookbook” (a little book I printed for friends and family). It’s so quick and easy. One of my friends makes it all the time and his family calls it “Martina’s Chicken.” Using the oil straight from the jar of sundried tomatoes gives the chicken lots of flavor.
SERVES 4 TO 6
HAND S-ON 20 MINUTES
TOTAL 20 MINUTES
4 chicken breast cutlets (about 1 pound)
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
1⁄4 cup thinly sliced sun-dried tomatoes in oil, plus
1 tablespoon oil from the jar
3 garlic cloves, thinly sliced
1⁄2 cup dry white wine
1⁄2 cup heavy cream
3 tablespoons thinly sliced basil leaves
Garnish: basil sprigs
1. Pat the chicken dry. Season with the salt and pepper. Heat 1 tablespoon oil from the jar in a large skillet over medium-high. Cook the chicken 1 minute on each side or just until golden.
2. Remove the chicken. Stir in the garlic; cook 30 seconds. Add the wine, cream, and tomatoes, stirring to scrape the brown bits from the bottom of the skillet. Cook over medium-high until the mixture comes to a boil. Add the chicken, and reduce the heat to medium-low.
3. Cover and cook 5 minutes or just until the chicken is done. Transfer the chicken to a serving plate, and add the basil to the sauce. Season to taste with the salt and pepper, and serve over the chicken. Top with the thinly sliced basil. Garnish with basil sprigs, if desired.
ad lib: Serve this with a green vegetable, garlic, and mashed potatoes . . . or turn it into a super-quick, one-pot chicken and pasta dish. My family loves it this way. Just cook 1⁄4 pound angel hair pasta. After the chicken is cooked in the sauce, cut it into bite-size pieces. Add the basil and pasta to the sauce and stir until the pasta is coated. Return the chicken to the pan and toss it with the pasta and sauce. Add a green salad and you have a complete dinner on the table in about 20 minutes!
Photo credit: Antonis Achilleos
Excerpted from Martina’s Kitchen Mix by Martina McBride . Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
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