Hot Entrée Selections Recipe
Baked Haddock, Chicken Marsala or Roast Beef Au Jus
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Ingredients
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Baked Haddock
Chicken Marsala
Roast Beef Au Jus
Method
Baked Haddock
- 1
Prepare the Haddock
Preheat the oven to 375°F (190°C). Rinse the haddock fillets under cold water and pat dry with paper towels.
- 2
- 3
Garnish and Serve
Sprinkle chopped parsley over the baked haddock before serving.
Chicken Marsala
- 4
Prepare the Chicken
Flatten the chicken breasts using a meat mallet. Season with salt and pepper, then dredge in flour.
- 5
Cook the Chicken
In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook until golden brown, about 5 minutes per side. Remove and set aside.
- 6
Make the Sauce
In the same skillet, add mushrooms and sauté for 3-4 minutes. Pour in Marsala wine and chicken broth, scraping any bits from the bottom. Bring to a simmer.
- 7
Finish the Dish
Return the chicken to the skillet and simmer for another 10 minutes. Garnish with fresh thyme before serving.
Roast Beef Au Jus
- 8
Season the Roast
Preheat the oven to 350°F (175°C). Season the beef roast with salt, pepper, garlic powder, and onion powder.
- 9
Roast the Beef
Place the roast in a roasting pan and cook for about 2-2.5 hours, or until the internal temperature reaches 135°F (57°C) for medium rare.
- 10
Prepare the Au Jus
Remove the roast and let it rest. Pour beef broth into the pan and stir to combine with the drippings. Strain the mixture to serve as au jus.
- 11
Slice and Serve
Slice the roast and serve with au jus on the side.