2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Scott LONG’s
Cajun Chicken Marsala

Getting StartedAlmost done.


2 boneless skinless chicken breasts, sliced in two horizontally
Tony Chachere's Cajun Seasoning
2 tablespoons olive oil
1/2 stick butter
1/4 pound tasso, cut into small cubes (can substitite smoked sausage)
1 shallot, minced (or about 1/4 cup white part of green onions, minced)
1 1/2 cups sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1 cup half and half
1/2 teaspoon ground mustard
1 teaspoon garlic powder
Parsley, chopped (for garnish)




On a cutting board, trim the chicken breast well and slice each of the two into two thin pieces (total of four pieces). Season the chicken generously with Tony Chachere's, then place each piece between two pieces of parchment paper and pound with a mallet until each piece is about 1/4-inch thick. Put some flour in a shallow dish and lightly dredge each cutlet lightly on each side with flour.

In a large skillet over medium heat, add 1 tablespoon olive oil and one tablespoon butter. Add the chicken and cook until lightly brown and cooked throughout, flipping once so that both sides are browned. If you have to do it in batches, add a little olive oil and butter each time. Once browned on both sides, remove chicken and set aside on a plate.

Add the other tablespoon of olive oil and butter to the pan, along with the chopped tasso and shallot/green onion. Sauté for two or three minutes (Man, that smells good!) and then add the mushrooms and continue to sauté for a few minutes longer until the tasso is nicely browned. Add the Marsala wine and bring to a boil over medium high heat for a minute or two. (This allows the alcohol to burn out.)

Add the chicken broth, ground mustard, and garlic powder. Bring to a boil, reduce heat to low and add the half and half. Simmer for about 8-10 minutes, stirring often so the cream doesn't separate, until it starts to thicken. Place chicken back in the sauce and continue to simmer for a few minutes as you have yourself a beverage and pat yourself on the back for a job well done.

Serve over mashed potatoes or pasta, and garnish with chopped parsley.




Buon appetito!

Scott Long





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