Healthy Living with Anita.

Ingredients

2 Pounds boneless skinless chicken breast tenderloins

1 cup all-purpose flour, for dredging

12 ounces of crimini or porcini mushrooms, sliced

1/2 cup Marsala wine or brandy

3/4 cup chicken broth

4 Tablespoon of butter

2 Tablespoon extra virgin olive oil

1/4 cup fresh parsley, chopped

4 cloves of garlic, minced

1/2 cup heavy cream or mascarpone cheese

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

Preparation

1. Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika.
2. Dredge both sides of chicken tenderloins in the bowl with seasoned flour.3. Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a large skillet and fry chicken tenderloins over medium-high heat on both sides until golden brown. Remove from skillet and set aside.4. Use same skillet with left over grease, add 2 Tablespoons of left butter and 1 Tablespoon of olive oil. Incorporate minced garlic and sliced mushrooms. Cook for about 3 to 4 minutes until tender.5. Incorporate Marsala wine and chicken broth. Simmer for about 10-12 minute. Add Heavy cream and mix all well. 6. Return chicken back into the sauce and cook for about 4 minutes or until sauce thickens. 7. Garnish with fresh chopped parsley. Delicious to be served over pasta, rice or potatoes. Enjoy!

Ingredients

1 1/2 pounds fresh mussels, cleaned

1/2 pound shrimps , cleaned and deveined

1 pound fresh calamari cut in rings, cleaned

4 garlic cloves, minced

juice and zest of 2 lemons

1 teaspoon coarse salt

1 teaspoon freshly ground pepper

1 teaspoon crushed red pepper

3 Tablespoons of parsley, finely chopped

1/2 cup dry white wine

1/3 cup extra virgin olive oil

Preparation

1. Heat a gas grill at medium-high heat.
2. Place fresh mussels, shrimps and calamari into a heavy-duty foil pan. Add salt, pepper, and crushed red pepper.
3. Drizzle olive oil and wine over mussels and calamari. Cover pan with foil. Cook for 10-15 minutes or until shellfish are open and shrimps turned pink.
4. Continue cooking until all shellfish are open and discard any unopened ones. Add lemon juice and zest of lemons. Toss all well. Cook for another 5 minutes to absorbed all juices.
5. Serve in a bowl and set aside.

Ingredients for Glazed Mashed Potatoes

4 large Russet potatoes, peeled and quartered

1/2  cup milk

2 Tablespoon butter

1 teaspoon salt + 1 tablespoon for water

1/2 teaspoon white pepper

2 teaspoon cream cheese

Preparation

1. Add salt to a large pot with water, and bring to a boil. Add quartered potatoes and cook till fork tender for about 20 minutes, drain.
2. Heat milk and butter over low heat. Add warm milk and melted butter over potatoes. Seasoned with salt and pepper. Using a potato masher bring potatoes to a creamy and smooth consistency.
3. Add cream cheese and mix till no lumps.

Balsamic Glaze

In a small saucepan combine 1/2 cup of red balsamic vinegar with 1 tablespoon of brown sugar. Let it boil and reduced by almost half to thickened.

Assembling

Place delicious creamy mashed potatoes into a serving plate. Incorporate mussels, grilled shrimps and clams on top with a drizzle of balsamic glaze. Sprinkle fresh parsley. Enjoy!