Tuesday, December 20, 2011
By now you all know of my secret love for Tyler Florance. I swear if he were to cook for me my butt would be 2-3 time bigger. Over the passed 3 years I've have tried many of his recipes and I've always been impressed. This time around he has taken it all to a new level. This chicken Marsala recipe is so good and I was amazed on how good it turned out, just when you think it can't better it really does.
The only added a half cup of cream, to make it a little thicker and smooth it. Another thing I did was double the ingredients to make the sauce, this because I knew I wanted to pair it up with mashed potatoes and I would like to have extra sauce. I'm happy that I did that because even having had doubled the sauce...it was just enough. So this recipe has been modified just in the liquid portions.
I highly recommend this recipe, my husband who loved chicken Marsala states that this was the best he has ever had!
SOURCE OF RECIPE: http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe/index.html
WHAT YOU'LL NEED:
4 chicken breasts cut into thin cutlets (about 1 1/2 pounds)
AP flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces mushrooms, stemmed and halved
1 cup sweet Marsala wine
1 cup chicken stock
3 tablespoon unsalted butter
WHAT YOU'LL NEED TO DO:
Cut chicken breasts into thin cutlets about 1/4-inch thick.
Put some flour in a shallow platter and season with a fair amount of salt and pepper.
Heat the oil over medium-high flame in a large skillet.
When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, and shake off the excess.
Put cutlets into the pan and fry for 5 minutes on each side until golden.
To avoid over crowding, do this in batches if the pieces to insure even cooking.
Once chicken is done transfer to a platter and keep them warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat.
Then add the mushrooms and saute until they are nicely browned and their moisture has evaporated.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.
Add the chicken stock and simmer for a minute to reduce the sauce slightly.
Stir in the butter, cream and then return the chicken to the pan.
Simmer for 1 minute to heat the chicken through.
Serve over pasta or mashed potatoes.
Saturday, December 17, 2011
Is it just me, our does everyone fall into a food rut every once in awhile? I love food and trying new dishes. This that said...working long days, and then coming home to a three year year old, sometimes is easier to go to your staple recipes. You know what I'm talking about... the recipes that you don't need to think about it, you just go into auto pilot and before you know it dinner is served.
Yeah, I too am guilty of this, more so when winter rolls around because it get darker earlier, and I associate darker with later, which means make something fast. Now that the holiday are right around the corner I came up with the idea of keeping a food log. This is where I write what plan on making each day, giving me the opportunity add something new into the rotation. This has helped me a lot and I've worked it out so that on nights that I know I'll be coming home early, I plan on trying something new. And tonight was one of those nights...here is my spin on the traditional sausage and broccoli.
Hope you enjoy! And like always, Happy Cooking!
WHAT YOU'LL NEED:
1 package of whole wheat pasta
1 tablespoon extra virgin olive oil
1 pound bulk Sweet Italian sausage (I like to use a turkey sausage)
2 cloves garlic, minced
2 cups chicken broth
1 cup of white wine
1/8 teaspoon crushed red pepper flakes
1 bunch broccoli rabe, trimmed
1/4 cup butter
1 1/2 cups grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon of sugar
WHAT YOU'LL NEED TO DO:
Bring a large pot of lightly salted water to a boil over high heat.
Add in pasta, and cook until al dente, about 8 minutes, once done drain pasta.
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
Stir in the sausage until crumbly and no longer pink, this will take about 5 minutes.
Stir in the garlic, and continue cooking until the sausage begins to brown, for another 5 minutes.
Pour off the excess grease, then add chicken broth, white wine, and red pepper flakes.
Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe almost done about 2 minutes.
When the broccoli rabe almost done, stir in the butter, Parmesan cheese, salt, pepper, a sugar until sauce has thickened.
Add everything in with the pasta and and serve hot.