Sometimes winging it and making something your own works out.   My son wanted asked me to make Chicken Marsala, I had most of the ingredients, so I winged it.  Turned out well.  He loved it.  

Ingredients

• 4 skinless, boneless, chicken breasts 
• All-purpose flour
• Sea salt and freshly ground black pepper
• 1/8 tsp cayenne pepper 
• 1/4 cup grape seed oil 
• 3 Sun dried tomatoes, chopped 
• 4 green onions, thinly sliced, reserve some green parts for garnish 
• 8 ounces baby bella mushrooms, stemmed and sliced 
• 1/2 cup light white wine (Pinot Grigio) 
• 2 tbsp brandy 
• 1/2 cup veggie  stock
• 2 tablespoon unsalted butter
• 2 tbsp  dry parsley 
  

Directions:
Line cutting board with plastic wrap, put the chicken breasts on the cutting board.  Lay a piece of plastic wrap over them.  Pound with a meat mallet or rolling pin until they are 1/4 to 1/3 inch thick. Take the top layer of plastic wrap off, season the chicken with a little salt, pepper and cayenne pepper. 
Put flour in a shallow dish, season salt, pepper and a little bit of the parsley. Stir with a fork to distribute evenly.

• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, place the chicken seasoned side down in the flour, season the 2nd side before turning over.  Dredge the chicken in the flour, shake off excess before placing them in the pan.  Fry for 5 minutes on each side until golden, turning once.(I did this in batches, as to not over crowd the pan.  Once done, place them in a tray in a single layer and kept them in a 200 degree oven to keep warm while I finished the rest)
  Once all the chicken pieces are done, lower the heat to medium,  add the green onions and sun dried tomatoes to the pan. Add 1 tbsp of butter, saute for 2 minutes. Add the mushrooms and saute until nicely browned, about 3 to 4 minutes.  Season with salt, pepper and dried parsley. Add the wine and brandy the pan and boil down for a min to cook off the alcohol. Add vegetable stock, simmer for a couple of minutes to reduce the sauce slightly. Stir in the rest of the butter, return the chicken back to the pan and simmer gently for 1 or 2 minutes.   Garnish with the rest of the sliced green onions before serving.
  
  
  

This recipe is a healthier and quick variation of the Chicken Tikka Masala.  
Serves 2 to 3 people. 

Ingredients:
6 chicken thighs, skinless and boneless
2 1/2 cups buttermilk
½ cup plus 2 tablespoon tandoori paste (store bought or homemade)
2 Tbsp oil
½ tsp whole cuimin
1 poblano pepper, chopped
½ red bell pepper, chopped
1 large tomato, roughly chopped
1 medium onion, cut in half and sliced
1 clove garlic, minced
1 Tbsp tomato paste
½ to 1 Tsp cayenne pepper
1 Tsp lime juice
2 Tbsp clilantro
Salt to taste
 
Directions:
Mix 2 cups buttermilk and ½ cup of tandoori paste. Add chicken.  Marinate for 1 hour or more.  Heat grill on medium.  Grill the chicken until almost done.   While the chicken is cooking, in a cast iron pan or skillet, saute onions, peppers, cumin seeds and garlic until soft.  Sprinkle some salt.  Add tomatoes, lime juice, cayenne pepper, tomato paste and tandoori paste.  Stir and cook over low heat until tomatoes start breaking down.   Thin out the remaining 1/2 cup of buttermilk with 1/3 cup of water and stir so it’s blended. Add the thinned out buttermilk to pan.   Take chicken off grill and slice it.  Add chicken to the skillet and stir. Simmer on low until the sauce thickens a little and chicken is done.  Stir in ½ the cilantro.  Serve over jasmine rice and top with rest of the cilantro.

This recipe has chicken and bacon, which can be left out for a vegetarian.  This recipe can serve up to 8 people.  The pic above is the vegetarian version which contains spinach.  

Ingredients:
1 lb pasta (such as cavatappi/cellentani, Lumaconi)
4 strips of bacon
2 cups panko bread crumbs
4 chicken thighs
½ tsp Adobo
1/3 cup water
1 tbsp BBQ sauce (I used my homemade bourbon bbq sauce)
2 tbsp oil
1 cup poblano pepper, chopped
1 cup red bell pepper, chopped
1 cup vadalia onion, chopped
2 green onions, sliced 
1 clove garlic, minced 
½ tsp cumin
2 tsp chili lime spice blend
1 tsp Cajun or creole seasoning
3 tbsp butter
1/3 cup flour
3 cups milk
1/3 cup, plus 2 tbsp chopped cilantro   
2 ½ cups finely shredded Mexican cheese blend
Salt and pepper
 
Directions:
In a large pot, cook the pasta in salted water until 2/3 of the way cooked.  While the pasta is cooking, cook the bacon in a pan until crisp.  Remove bacon from pan and set aside until cooled.  Add the bread crumbs and toast them on low in the bacon grease.   Once bacon is  cooled, break it up in to little pieces. Remove the bread crumbs and toss them with the bacon . Wipe out the pan with a paper towel, add water, adobo , bbq sauce and chicken to pan, cook on medium heat until chicken is cooked thru, turning once, shred and set aside.   Drain the pasta and put it in a baking dish.    Using the same pot, add, oil, peppers, onions and garlic. Cook until just soft and add the remaining spices.  Stir and cook for 2 min.  Add butter and flour to make a roux, slowly whisk in 3 cups of milk and simmer gently until it’s slightly thickened.  Add salt and black pepper to taste.  At this point, stir in 1/3 cup cilantro and pour the thickened milk over the pasta.  Mix in the shredded chicken and 2 cups of the cheese.   Top with the remaining half cup of cheese, 2 tbsp cilantro and breadcrumbs.  Bake at 350 degrees for 40 min.  

This recipe yields 3 to 4 servings.

to Ingredients:
For Chicken –
2 large chicken breasts – cubed in 2 inch pieces
1 tbsp veg oil( I used grape seed oil)
¼ tsp of ground cumin, salt, turmeric, garam masala
1/8 tsp of cayenne pepper
 
For the greens sauce –
2 tbsp of Veg oil
2/3 cup onions, diced
½ tsp cumin seeds
1/2 tsp ginger paste
1/2 tsp garlic paste
5 oz  baby spinach(approx. 4 large handfuls) 
4 stems of swiss chard(remove stems and finely chop, julienne the leaves and set aside with spinach)
½ tsp of turmeric, ground cumin, ground coriander, garam masala
¼ tsp cayenne
Salt to taste
lemon wedges ​
 
Directions:
Heat a large thick bottom pan, add oil. Coat the cubed chicken with all the spices and lightly brown.  Remove chicken and set aside.
Add 2 tbsp of oil to pan, add onions and cumin seeds.  Season with salt. Once the onions start to soften, add chopped stems of swiss chard, sauté for 2 min on medium heat.  Add ginger and all the spices.  When the onions become translucent, add the water, spinach and julienned swiss chard leaves. Stir and let cook until soft and wilted.  Using a handheld blender(stick blender), blend the greens until pureed. 
Add the chicken back to the pan, cover and simmer over low heat until cooked through.  Squeeze lemon on before serving.  Serve with naan bread/roti and rice.