Not that long ago, I shared with you that Hubby and I attended a Thank You Dinner put on by our Parish. It was to honor those who volunteered their time and then some to put together a month long Eucharistic Immersion Experience that actually allowed visitors to walk through the Twelve Stations of the Eucharist.
It was a huge undertaking, transforming our parish hall into an immersion experience beginning with Creation through to the Miracle of the Eucharist witnessed at by the faithful during Holy Mass. Each group of volunteers was responsible for creating one of the immersion rooms depicting one of the Twelve Stations. Once completed, more volunteers were needed to guide visitors through the experience. All in all, several hundred gave of their time to ensure the success of the Eucharistic Experience. Over 3,000 people attended the event over the course of its month-long run. Hubby and I helped to put together the Passover Room, as well as volunteered as Media Attendants to keep things running smoothly.
The Thank You Dinner was quite the production. And the food was amazing. So much so that I wanted to recreate it for my family again as a part of our Sunday Lenten Celebration. I hope you enjoy this Classic Italian Supper.
Second Sunday in Lent Celebration
Italian Mushroom Salad
Classic Chicken Marsala
Garlic Red Skinned Mashed Potatoes
Bread and Wine of Choice
Italian Mushroom Salad
1 bag Italian Salad
4 White Mushrooms
3 Green Onions
1 cup Grape Tomatoes
Italian Dressing as desired
Garlic Croutons as desired
Open salad bag, scatter into a large salad bowl, set aside. Clean and slice mushroom, set aside. Slice green onions, including bulbs, set aside.
Cut tomatoes in half, scatter over the salad greens in the bowl. Scatter mushrooms over the tomatoes, toss to mix well. Sprinkle green onions on top. Serve with dressings and croutons to use as desired.
Classic Chicken Marsala
2 boneless Chicken Breasts
Salt to taste
Black Pepper to taste
8 oz Cremini Mushrooms
3 Garlic Cloves
1/4 cup Flour
1 tablespoons dried Basil
1/2 tablespoon Garlic Powder
2-1/2 tablespoons Olive Oil
3 tablespoons Butter
1/2 cup Marsala Wine
Heat oven to 250-degrees. Lightly spray a casserole dish with cooking spray, set aside.
Split chicken breasts in thirds lengthwise to create 6 think breasts. Season split breasts with salt and pepper; set aside. Clean and thinly slice mushrooms, set aside. Peel and chop the garlic, set aside.
In a pie tin, combine flour, garlic powder and basil. Dredge each piece of chicken in the seasoned flour. Set chicken aside.
In a large skillet warm olive oil over medium-high heat. Once the oil is shimmering, cook the chicken until cooked through, about 4 minutes per side. Remove breasts from the pan. Place in the prepared casserole dish, hold in the oven.
Lower heat to medium and melt the butter into the pan. Add mushrooms, toss in the melted butter. Cook mushrooms for about 3 minutes until warmed through but not yet completely tender. Deglaze the pan with Marsala wine, scraping up the browned bits at the bottom of the pan. Add garlic, cook for about 3 minutes longer.
Remove chicken from the oven; smother with Mushroom Marsala Sauce and serve.
Garlic Red Skinned Mashed Potatoes
3 lbs Red Potatoes
4 Garlic Cloves
2 Green Onions, garnish
4 tablespoons Butter
3/4 cup Milk
Salt to taste
White Pepper to taste
Scrub potatoes, dice into 1/2-inch cubes; skins on. Place potatoes in a large pot, cover with an inch of water. Bring to a boil; cook until potatoes are tender, about 15 minutes. Drain and set aside.
While the potatoes cook, peel and mince the garlic. Slice green onions, set aside.
When the potatoes are draining, melt butter in the same pot used to cook potatoes. Add garlic and milk, heat through. Return potatoes to the pot, mash with a potato ricer until almost smooth. (There will be some lumps because of the red skins). Season to taste with salt and pepper.
Transfer potatoes to a serving bowl. Garnish with green onions, serve and enjoy.
I will walk before the Lord, in the land of the living
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