CHICKEN SOUVLAKI SALAD

This is probably my number one summer standby recipe. I searched back through the archives just to be sure that I had not posted this recipe already. I had forgotten that this is my first summer blogging. Oh Whipped… it is as if you have been a part of my life forever!

Initially, when I started this blog (encouraged by my buddy mav), I was looking for a new hobby and welcomed another way to obsess about food. I was skeptical as to how long I would keep it up since I have a love affair with learning curves and lose interest quickly when I do new things. My basement and closets are filled with various art supplies and equipment from past interests.

In the past six months, this blog has offered me much more than expected. It has been wonderful meeting new friends, finding kindred spirits, being welcomed by so many new people and evenreconnecting with an old friend by chance. I must admit that there has been a time or two when I felt a slight obligation to the blog but in large part, it has been such a delcious, friendly, stimulating, exciting adventure. Thank you for reading!

(sappy background music ends)

I discovered this recipe a few summers ago and make it a number of times each grilling season. The grated cucumber in the dressing adds something refreshing and special to the flavors. As I prepare to type it out, I am surprised at how long it is as I seem to throw it together so quickly. After you make it a time or two, you will see that it is a snap.

Chicken Souvlaki Salad
Adapted from Cooking Light

1 lb. boneless, skinless chicken
3 cups cubed, peeled cucumber
1/3 cup sliced red onion
1/2 cup crumbled feta cheese
1/2 cup kalamata olives
2 ripe tomatoes, cored and cut in 1 inch pieces
1/2 cup plain yogurt
1/4 cup grated, peeled cucumber
1 t white wine vinegar
1 crushed garlic clove
salt and pepper
dash cayenne pepper
Dried oregano (Greek oregano if you can find it)

Grill or broil chicken. Cut into chunks. Mix with cubed cucumber, feta, onion, olives and tomatoes. In separate bowl, combine yogurt, grated cucumber, vinegar, garlic, salt, pepper and a dash of cayenne pepper. Mix together to form dressing. Toss the salad with the yogurt mixture. Sprinkle with Greek oregano. Serve with pita chips.

taken by : http://whippedtheblog.com/2007/06/25/chicken-souvlaki-salad/

CHICKEN SOUVLAKI AND TZATZIKI

As I mentioned, I spent 10 days abroad at the beginning of this month. We visited relatives and friends in the Netherlands and then continued on to Corfu, Greece for a week. There, we also enjoyed time with relatives, swam in the sea and were honored with an amazing baptism and party for Mini-Whipped at the church in my father-in-laws village.

The Greeks that I have met on Corfu do not fool around when it comes to a barbeque. One of our family members builds free-standing, large grills with chimneys that are fit to hold a full animal… or barbeque an abundance of meat (like the above photo). People thought the scene in My Big Fat Greek Wedding movie was so funny when they mentioned a whole lamb on a spit in the yard. Well, it is a present day reality for many, animal head and all.

For my sister-in-law’s birthday, we set up the big, long table on the front porch, invited all the cousins and had an amazing, multi-meat course, red-hot-glowing-coals, tons-of-beer-and-wine-to-wash-it-all down barbeque. The Chicken Souvlaki is always one of my favorites. Small pieces of chicken, a few pepper pieces, oregano, lemon and olive oil is all it takes. I think that cooking the meat over wood charcoal adds a special flavor. But, gas grill or broiling would be an acceptable substitution since most Americans are not in the habit of having a 10 foot grill in their front yard. Often, the chicken skewers are served with pita bread (not a pocket) which can be warmed on the grill as well and Tzatziki (cucumber yogurt dip). Put it together with Horiatiki (Greek Peasant Salad) and you have a meal.

Chicken Souvlaki
1 lb boneless chicken breasts, cut into 1 inch cubes
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried Greek oregano
1 Red Pepper cut in 1 inch squares (optional)
1/2 red onion cut in small pieces (optional)

Combine lemon juice, oil, salt, pepper and oregano and whisk together. Put in a bag or container with chicken and marinate 2 hours to overnight. If you are using bamboo skewers, soak in water for at least 30 minutes before using to avoid burning on the grill. Thread chicken on skewers, alternating with a few pieces of red pepper and/or onion if you are using it. Grill on high heat, lid down for about 4 minutes per side or until juices run clear. Serve with non-pocket pita bread (warmed on grill) and Tzatziki sauce.

Tzatziki (Cucumber Yogurt Dip)
2 cups plain yogurt (or 2 cups, thick Greek yogurt)
2 large cucumbers
1 1/4 Tablespoon minced garlic
1 Tablespon white vinegar
2 Tablespoons olive oil
salt and white pepper to taste

If using regular yogurt, put yogurt in a cheesecloth lined sieve over a bowl. Drain several hours or overnight in the refrigerator. Greek yogurt is thicker and does not need the draining. Peel, seed and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, sat and pepper to cucumbers. Mix well. Add drained yogurt and blend.


taken by : http://whippedtheblog.com/2008/09/20/chicken-souvlaki-and-tzatziki/

Buffalo Chicken Dip

You’ve tried buffalo chicken recipes before, but I promise you that none will compare to this Buffalo Chicken Dip. It is definitely NOT a “skinny” recipe, but that’s what makes it sooo good! With only 6 ingredients and half the prep completed the night before, it comes together fast the next day. For a lunch or dinner option, slap this mixture in between some warm toasty rolls and you have yourself one uh-mazing sandwich!

My mom’s side of the family is pretty big. She is 1 of 6 kids which totals 17 grandchildren and currently 26 1/2 great-grandchildren. Growing up in my younger years, we would all get together for Christmas and Thanksgiving at my Aunt Donna’s house in Miami. My Aunt Donna is a pretty phenomenal cook and this recipe comes from her. She actually brought this to a Christmas gathering about 7 years ago to my cousin’s house. About 6 of us literally hovered over the dish and devoured it in about 5 minutes. You snooze you loose!  The recipe has since spread like wildfire through the family and left completely unchanged because it is already sheer perfection!

Buffalo Chicken Dip

Ingredients

• 4-6 boneless chicken breasts
• 1 large bottle Frank's Buffalo Wing Sauce
• 2 8-ounce bars cream cheese
• 1 16-ounce bottle ranch dressing
• 1 C chopped celery
• 1 package 8-ounce shredded sharp cheddar cheese

Instructions

1. Boil chicken breasts, then shred. Place shredded chicken into large Ziplock bag and pour wing sauce over chicken. Be sure all chicken is covered in sauce. Place in refrigerator overnight to marinate.
2. Preheat oven to 375 degrees. In saucepan over medium heat, combine cream cheese and ranch dressing. Stir until smooth.
3. In large bowl, pour creamy mixture over marinated chicken and add chopped celery. Stir. Transfer to baking dish and bake for 20 minutes. Remove from oven and add shredded cheese. Bake an additional 10 minutes or until hot and bubbly.
4. Serve with tortilla chips for an appetizer or in between warm toasty rolls for lunch/dinner.

Notes

Recipe from my Aunt Donna

taken by : http://www.dangerously-delicious.com/buffalo-chicken-dip/

Green Bean & Sundried Tomato Chicken

We’re huge chicken eaters in our house–mostly because it’s affordable, it’s versatile, it’s adaptable, and it’s delicious! I love to experiment with different chicken dishes: It’s so easy to make an impressive chicken dish with simple ingredients, and that’s just what this Green Bean & Sundried Tomato Chicken Recipe is!

I think the flavor of sundried tomatoes is just out of this world, so I was really pumped to try this idea (and any other idea involving sundried tomatoes).  And the green beans not only up the vegetable factor, they also add a beautiful pop of color! It’s my firm belief that you should make a dish as pretty as possible, and I think this recipe totally accomplishes that.

In addition to the prettiness, the chicken is also soaking in a creamy sundried tomato sauce that is incredibly yummy and great over pasta. I served this with Rotelli and it was perfect. But it would also be great by itself, served over rice, or with sliced Italian bread. I just like to soak up the juices as much as possible–don’t we all? And my stomach just started to growl as I typed that.




Another really great thing about this recipe is that it reheats wonderfully. I always make a little extra for us so that Stephen and I can both pack lunches for the next day, and we both came home and said the same thing: “That chicken was great reheated.” Since that’s not true for a lot of dishes, we were pleasantly surprised. And that means it’ll get added to the regular dinner rotation

Green Bean & Sundried Tomato Chicken

 

Prep time

5 mins

Cook time

32 mins

Total time

37 mins

 

Delicious Green Bean & Sundried tomato Chicken in a scrumptious cream sauce.

Author: Cat Elsby

Recipe type: Dinner

Ingredients

• 2 tablespoons olive oil
• 3 large chicken breasts
• 10.5 ounces chicken broth
• 8 oz. jar of oil packed sun dried tomatoes, chopped
• 12 oz. of fresh green beans, cut into bit-size pieces
• 3 cloves garlic, minced
• 1 tablespoon of Italian seasoning
• ¼ cup grated Parmesian Cheese
• ½ cup heavy whipping cream

Instructions

1. Cut the chicken breasts in half lengthwise, forming 6 pieces of chicken total
2. Heat 1 tablespoon of oil in large skillet over medium-high heat
3. Take 3 slices of chicken and put them in skillet--cook until golden brown and cooked through, about 5-6 minutes each side, set aside
4. Continue that process with remaining 3 slices of chicken
5. Add garlic to skillet, saute for 1 minute
6. Add the broth, cream, cheese, Italian seasoning, and green beans to the skillet--stir until combined
7. Bring to a boil
8. Cover, reduce heat to medium-low, and let cook for 10 minutes
9. Add chicken, let cook for another 2 minutes
10. Remove from heat, serve warm
11. Dig in!

taken by : http://therusticwillow.com/green-bean-sundried-tomato-chicken/

Cheesy Chicken, Broccoli, and Rice Casserole

Last week, we had my parents in town AND my son’s baseball game. Since things were crazy busy, I decided to throw this casserole together in the morning and have it ready to go before baseball that evening. It took me about 10 minutes to put together, and fed my family, my parents, and still had enough leftover for two lunches the next day. The kids loved this because of the cornflake “cereal” topping (their word choice, haha). It was very flavorful and it was an all in one casserole since it had veggies, rice, and chicken already in it. This is definitely the perfect go to casserole on those busy evenings!!
And to make the night even better, my son’s team won the game! See, this casserole is even good luck, haha!!

Ingredients:

• 2 cups chicken, cooked and shredded
• 2 cups broccoli, chopped
• 1 can cream of chicken soup
• 2 cups cooked rice (any rice works, just make sure it is cooked)
• 1 cup cheddar cheese, shredded
• 1/2 cup mayonnaise
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3/4 cup corn flakes, crushed (I put cereal in a sandwich bag, seal it, and hit the bag a few times until crushed)
• 2 tbsp. butter, melted

Directions:

1. Preheat oven to 350 and grease a 9 x 13 baking pan.
2. Mix the chicken, broccoli, cream of chicken soup, cooked rice, cheddar cheese, mayonnaise, salt, and pepper in a large bowl.
3. Pour mixture into greased baking pan and spread evenly.
4. Sprinkle crushed corn flakes over mixture evenly.
5. Drizzle melted butter over corn flakes.
6. Bake in oven for about 30 minutes, or until casserole is bubbly.
7. Serve immediately!!

taken by : http://thecookinchicks.com/2015/03/cheesy-chicken-rice-and-broccoli-casserole/

Chicken Marsala

I’ve made Chicken Marsala before and it’s always been one of our favorite meals.  But I knew very little about Marsala wine.  I knew it’s Italian because the word Marsala sounds Italian, but other than that and where to buy it from, I knew nothing else about it.  So I did a bit of digging and found out some cool facts about Marsala wine.  Here’re some of them:

• Marsala is the west section of Sicily.
• Marsala developed historically not as a drink of the local people, but as a wine primarily intended for export to London and the British Empire.
• Dry Marsala is usually used for savory dishes like chicken and veal Marsala and sweet Marsala is usually used for desserts like tiramisu.
• Marsala wine was not made just for cooking as it is commonly used now.  In the 1700’s, Marsala wine was a sought after wine in Britain and the United States.
• After opening, you don’t need to refrigerate Marsala wine.  Keep the bottle in a cool, dry place and use it within three or four months.  However, it doesn’t go bad or become unsafe to use  after three or four months, the flavor just fades a little.
• For the best Marsala wine, go to your local liquor store as the ones in your supermarket are likely not real Marsala wine.

So now that we’ve found out some interesting facts about Marsala wine, let’s talk more about the recipe for Chicken Marsala.  I think that even the pickiest of eaters will give you two thumbs up for this dish.  Really, what’s not to like? First off, you have tender, juicy, flavorful chicken breasts, then you have your earthy, deep flavors from the mushrooms and sage and the sauce is just fantastic!  You definitely need something to sop up the sauce, something like mashed potatoes or a crusty baguette or plain spaghetti because the sauce is a wonderful combination of Marsala wine, chicken broth and juices, heavy cream and a little bit of zing from lemon juice!  This Chicken Marsala dish makes for a great weeknight dinner and fancy enough for a dinner party as well.  It’s so simple to make, but it’s so flavourful.  You don’t need to braise the chicken for a long time or chop so many ingredients and it’s real easy clean up afterwards.  So if you want to try Marsala wine and make this dish, here’s the recipe for you:

Chicken Marsala

Ingredients

• 1¾ cups reduced-sodium chicken broth (14 fl oz)
• 2 tablespoons finely chopped shallot
• 5 tablespoons unsalted butter
• 10 oz mushrooms, trimmed and thinly sliced
• 1½ teaspoons finely chopped fresh sage
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup all-purpose flour
• 4 skinless boneless chicken breast halves (2 lb total)
• 2 tablespoons extra-virgin olive oil
• ½ cup plus 2 tablespoons dry Marsala wine
• ⅔ cup heavy cream
• 1 teaspoon fresh lemon juice

Instructions

1. Put oven rack in middle position and preheat oven to 200°F.
2. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about ¾ cup, about 20 minutes.
3. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute.
4. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
5. Put flour in a wide shallow bowl.
6. Gently pound chicken to ¼ inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
7. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
8. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total.
9. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm.
10. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
11. Add ½ cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds.
12. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes.
13. Add lemon juice and remaining 2 tablespoons wine and ½ teaspoon sage.
14. Serve chicken with sauce.

Notes

This recipe got 4/4 from the reviewers and 92% out of the 383 reviewers would make it again. I've made it myself several times and we love it! The leftovers the next day is even better because the flavours have come together even more.

taken by : http://sprinklesandsauce.com/chicken-marsala/

BLTA Pesto Chicken Salad – Low Carb, Gluten Free, Paleo

This chicken salad is so easy to make and is crazy flavorful. I like to make a double batch of it for quick, protein packed lunches throughout the week. Serve on top of or wrapped in fresh butter lettuce leaves.

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 Ingredients

• 1 lb chicken, cooked and cubed
• 6 slices bacon, cooked crisp and crumbled
• 1 medium avocado, cubed
• 10 grape tomatoes, halved
• 1/4 cup mayonnaise
• 2 tbsp garlic pesto
• Several fresh butter lettuce leaves

Instructions

• In a large mixing bowl, combine chicken, bacon, avocado, tomatoes, mayonnaise, and pesto.  Toss gently to coat.

taken by : http://peaceloveandlowcarb.com/2015/03/blta-pesto-chicken-salad-low-carb-gluten-free-paleo.html

Crock Pot Cream Cheese Chicken

Since starting this bog, there have been a couple times that I get so caught up in making something new and exciting that I completely forget about tried and true simple recipes like this one.
We haven’t made this recipe for a few years, probably because I was so into finding new things that I just forgot about it. It was one of those that I had never written down. I had been served it at someone’s house and they told me what was in it, and it was so simple that I never thought to write it down. I just made it several times … and then completely forgot about it.
So when I remembered again, I had to tweak it a bit to get the right proportions. Which means we’ve been eating a lot of this lately. And my husband still likes the leftovers. That tells you something. This is really good.
This recipe is very simple. Only 4 ingredients and a few hours in the crock pot. Seriously my kind of recipe.

We serve it over rice or pasta and with some green veggies to bring some color!

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Crock Pot Cream Cheese Chicken

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 6 servings

Ingredients

• 1 pound boneless skinless chicken breasts
• 8 oz cream cheese, cubed
• 1 can cream of chicken soup
• 1/2 cup Italian dressing

Instructions

1. Spray crock pot with cooking spray and place chicken in the bottom.
2. Place cream cheese, cream soup and Italian dressing over the chicken.
3. Cook on low for 5-6 hours.
4. When chicken is done, take out of the crock pot and shred.
5. Stir the sauce until combined and put the shredded chicken back in the sauce.
6. Keep warm until ready to serve.

taken by :http://numstheword.com/crock-pot-cream-cheese-chicken/

One-Pot Meal: Spicy Rice and Beans with Pulled Chicken

This is a crazy easy one-pot meal that you can make after work and have it ready in time for dinner. It’s also a difficult meal to ruin, as the main ingredients spend most of their time cooking in stock, which allows the flavors to combine and deepen. This recipe also makes A LOT of food, which means that you’ll have lunches planned for the following week.


My wife, who will periodically request a large pot of this for dinner claims that – like chili – it’s even better as leftovers.

Ingredients:

• 1.5 tbs vegetable oil
• 2.5 lbs chicken breast
• 1 medium onion – diced
• 2 cans diced tomatoes
• 2 tsp chipotle chili powder
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 cups (or more) chicken or vegetable stock
• 1 can pinto beans
• 1 can black beans
• 1 can corn kernels
• 2 cups 10 minute brown rice
• ½ cup chopped fresh cilantro
• lime wedges for serving

Heat the vegetable oil over medium-high heat in a large pan or stock pot. You want something with a wide bottom for the initial frying, and high sides for cooking the added liquid.
Dice the onion, and add it to the pan after the oil gets hot. Cook the onion until it gets translucent (about 3-4 minutes).
Remove the onions from the pan and scrape them into a small bowl, and set them aside.
Season the chicken breasts with a pinch of salt and pepper, and place them in the heated pan. Cook them on each side until golden brown (but not cooked through), about 4-5 minutes per side.
Once the chicken has a nice golden hue, return the onions to the pan with the chicken, and add the tomatoes and spices (chipotle chili powder-black pepper). Give all of these ingredients a good stir, which should adequately coat the chicken in the tomatoes, onions and spices.
Add the stock to ensure that the chicken is completely covered. With the pan that I use, this took about 2 cups of stock, but you can obviously add more if need be.
You’ll want to keep track of how much stock you add, because it will directly impact the amount of rice that you need to add as well.
Give it all a good stir, and allow the mixture to boil, cover it up, and then let it simmer on a medium-low setting for 20-30 minutes.
Open the cans of beans and corn and drain them of the excess fluids – you know, that weirdly viscous bean-liquid.
Uncover the pan, stir it up again, and then add the beans and corn to the mix. Again, bring it to a boil and reduce it to a simmer. Let it simmer for another 10 minutes or so, and then add the 10-minute rice. We usually prefer a stickier final mixture, so I tend to use slightly less rice than I should based on the amount of liquid in the mix – but it’s up to you. Experiment with it.
The chicken should also be ready to pull at this point. You may choose to fish out the cooked pieces of chicken and pull them individually (using two forks on a cutting board) at this point, or to wait until the rice is cooked, and pull the chicken as you serve it. This second method is usually the one that I use, as it saves a little time, and a few burnt fingers.
Again, stir it, cover it and let it cook according to the directions on your particular package of instant rice.
Considering mine was ten-minute rice, I let it cook for ten minutes.
Weird.
Stir the final product, and serve a few scoops with a squeeze of line and a pinch of fresh-chopped cilantro.

Enjoy!


taken by : http://lovefoodandbeer.com/2015/03/02/one-pot-meal-spicy-rice-and-beans-with-pulled-chicken/

Roasted Chicken with Garlic Mashed Potatoes, Mushroom and Zucchini Tomato Sauce

This Mouth Watering Roasted Chicken with Garlic Mashed Potatoes and Mushroom, Zucchini Tomato Sauce is a special dish that you will want to lick your plate after eating.   Bake the chicken and while the chicken is baking make the mashed potatoes and mushroom, zucchini tomato sauce.  I am a pretty fast cook and have made many a delicious dish as the chef/owner of a catering business that I sold recently to pursue food blogging and travel and the good life in Orlando.   

I retired from the catering business because my mother is in Florida and has Alzheimers and I need to go to Florida every month.   We purchased a house in Orlando and will be moving there permanently in the next few years.  So blogging about food and sharing it with you has become one of my passions.  Once a Chef, always a chef...... and I just can't stop thinking about food, ..........good food and ways to make it even better.  

This Roasted Chicken with Garlic Mashed Potatoes and Mushroom, Zucchini Tomato Sauce is one that I would be proud to serve at to any of my catering clients and to share with you! 

The Mushroom, Zucchini Tomato Sauce is really a delicious tomato sauce with some lightly sauteed mushrooms and zucchini added to it for a few minutes before it is served.  

ROASTED CHICKEN WITH GARLIC MASHED POTATOES AND MUSHROOM, ZUCCHINI TOMATO SAUCE

Roast Chicken ingredients:
6 chicken breasts or 12 chicken thighs per person
2 tablespoons olive oil
garlic powder
onion powder
salt & pepper

Garlic Mashed Potatoes ingredients:
6 to 8 russet potatoes
1 large garlic cloves or 2 small garlic cloves chopped
1/2 cup milk
2 tablespoons butter
salt & pepper

Tomato Sauce ingredients:
1 zucchini sliced in circles or half circles
8-10 mushrooms sliced or quartered
1 tablespoon olive oil
2 small garlic cloves or 1 large garlic clove, chopped
1- 28 oz can tomatoes, petite cut
1/4 cup fresh basil or 1 teaspoon dried basil
1/2 teaspoon oregano
salt & pepper


Instructions:

1.  Preheat Oven to 375 degrees.  Prepare a roasting pan by covering with foil.  

2.  Rub the chicken pieces with the olive oil and then sprinkle top and bottom with salt, pepper, onion powder and garlic powder.  Place chicken in pan and place in oven.  Bake for about 30 minutes or until chicken temperature is 150.  The chicken will continue cooking after removed from the oven.   A good temperature for chicken is 165 but if you wait until it gets to 165 degrees before taking it out of the oven it will be dry when you eat it.

3.  Peel the potatoes and chop into 1 1/2  inch pieces.  Place potatoes and garlic and salt into pot with water to cover the potatoes.  Boil the potatoes until tender.  While potatoes cook make tomato sauce.

4.  When potatoes are tender,  drain them in a colander or strainer and place in bowl or return to the pan, add butter and 1/4 cup milk,  whip with a mixer until potatoes are nice consistency.  Add more milk if needed.  Cover with lid until ready to serve.

5.  Place Zucchini and Mushrooms in skillet with 1 tablespoon olive oil.  Saute for a few minutes and set aside.

6.  In a pot, add 1 tablespoon olive oil, add garlic and saute for 1 minute, add tomatoes, basil, oregano, and salt and pepper to taste.  Cook on low/medium heat for about 15 minutes.  Add sauteed zucchini and mushrooms.   Continue to cook for an additional 10 minutes on low heat.  Check sauce and adjust seasoning by adding more salt and pepper if needed.

7.   To serve, pour 1/2 cup sauce on plate, place a scoop of garlic mashed potatoes on top and place a piece of chicken on top on the potatoes and if desired an additional 1/4 cup tomato sauce on top of the chicken.   

taken by : http://foodhuntress.com/blog/2015/2/13/chicken-zucchini-mushroom-marinara-with-garlic-mashed-potatoes