The Literate Chef

Posts Tagged ‘marsala’

Pollo al Marsala con Funghi (Chicken Marsala with Mushrooms)

In Chicken, Recipes on July 26, 2015 at 2:50 PM

Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms (Pollo al Marsala con Funghi)

(Preparation time, 40 minutes; Serves 4)

Ingredients:

1 lb. mushrooms, sliced
1.5 lbs. skinless, boneless, chicken breasts
1/4 lb. unsalted butter
2 eggs, beaten & seasoned with salt & pepper
1 cup flour, seasoned with salt & pepper
Fresh sage, about 8 large leaves, chopped coarse
1 + 1/4 cup Sweet Marsala

Procedure:

1. Heat a large (12″ or more) non-stick skillet on medium-high.
2. Add 2 tbsp. of butter. When bubbling, add mushrooms and sauté until golden brown. Remove and set aside.
3. Pat dry the chicken breasts with paper towels, dip them in the seasoned egg and then in the seasoned flour and set aside until all pieces are floured.
4. Melt the remaining butter in the pan on medium heat.
5. When bubbling, add the floured chicken breasts and lightly brown for 5 minutes on each side.
6. Add the chopped sage and sautéed mushrooms and mix well. Add 1 cup of Marsala, reduce heat to low, cover and cook for 10 minutes, turning once after 5 minutes.
7. Turn heat to medium high, remove the cover and cook for 5 minutes more.
8. Check the chicken for doneness, remove all to a serving plate and keep warm.
9. Deglaze the skillet with the remaining 1/4 cup of Marsala, scraping up any fond and pour the sauce over the chicken.

Serve with a well-chilled bottle of Italian white wine, such as an Arneis.

Strawberries with Zabaglione

In Dessert, Recipes on June 20, 2012 at 8:44 AM

Strawberries with Zabaglione

(Preparation time 30 minutes, serves 4)

Adapted from Molto Batali as published in The McClatchy Tribune

Ingredients:

2 pints of fresh strawberries, washed, hulled and sliced
4 egg yolks, at room temperature
1/3 cup of sugar
1/4 cup Sweet Marsala
6 oz. Heavy Cream, whipped

Preparation:

1.    In the top of a double boiler, combine the egg yolks, sugar and Marsala and whisk quickly to combine.
2.    Add water to the bottom part of the double boiler and bring to a boil. When water begins to boil, reduce to a simmer and place the top part of the double boiler over it, making sure that the bottom does not come into contact with the simmering water and that the water remains at a high simmer and does not boil.
3.    Using an electric mixer, beat the mixture until it is doubled or tripled in volume. This could take up to 10 minutes.
4.    When the mixture is frothy, plunge the top of the double boiler into a bowl of iced water and continue beating until cool, then set aside.
5.    Slowly add the whipped cream to the mixture and refrigerate the Zabaglione.
6.    Remove the Zabaglione from the refrigerator 20 minutes before serving.
7.    To serve, place the strawberries in a glass dessert dish, balloon wine glass or other festive and suitable serving dish and spoon the Zabaglione over the strawberries.

Please see A Multitude of Fishes

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