Thursday, April 28, 2011

Chicken Marsala

from: Julie
Source: McCormick

1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onion
1/2 tsp coarse ground black pepper
1 tsp basil leaves
3/4 tsp parsley flakes
1/3 cup flour
1 tsp salt
6 thinly sliced bonless skinless chicken breasts (I used 3 frozen breasts whole)
3 tbsp butter, divided
2 tsp olive oil
1 pkg (8 oz) sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine

Mix flour, garlic, marjoram, onion, salt and pepper in shallow dish. Reserve 1 tbsp flour mixture. Coat chicken with remaining flour mixture.

Heat 2 tbsp of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet, cook and stir 5 minutes or until tender.

Mix broth and reserved flour mixture. Add to skillet along with the wine. Bring to boil, stirring to release browned bits on bottom of skillet. Stir in remaining 1 tbsp butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.

Wednesday, April 13, 2011

Rachel's Scallop and Proscuitto Risotto

Adapted from Michael Symon's Live To Cook

Serves 4
2 tablespoons olive oil
1 medium yellow onion, minced
2 garlic cloves, minced
1/2 cup diced prosciutto
1 cup Arborio rice
1 generous pinch saffron (didn't have any on hand, so I left it out)
1/2 cup dry white wine
3-4 cups chicken stock, warmed
1/2 pound bay scallops, or 1/2 pound sea scallops cut into 1/2-inch pieces
1/4 cup sliced fresh flat-leaf parsley leaves
1 tablespoon chopped thyme

1 tablespoon unsalted butter
2 tablespoons grated Parmesan

Heat the olive oil in a 4-quart saucepan over medium heat. Add the onion and sweat it for 2 minutes. Add the garlic and sweat it for 2 minutes more. Add the prosciutto and cook it until it crisps, about 1 minute. Add the rice and let it toast slightly in the hot fat, about 1 minute, stirring with a wooden spoon.

Reduce the heat to med-low, add the saffron and wine, and stir continuously until most of the wine has cooked off. Add 1 cup of the stock and stir continuously until the liquid has cooked off, about 3 minutes. It should be at a high simmer but NOT a boil...if it starts to boil you will cook the rice and it won't work right. I had to adjust the temp up and down continously to get the right temp. Continue to add stock in 1/4-cup increments until the rice is tender and the risotto is creamy.

Add the scallops and continue to stir for 2 minutes, or until the scallops are heated through. Remove the pan from the heat and stir in the thyme, parsley, butter, and cheese and serve immediately.