Chicken Marsala

Have I mentioned how much I LOOOOOVE mushrooms? Well I LOVE, LOVE Mushrooms! I could eat them every day of the week! I can not believe that I Jamie like a fungus! ewwww! Well I am crazy! So tonight I wanted to make some chicken Marsala. I made it once before but don’t recall it being all that great so I wanted to try a new recipe and see if it was better. So I found this recipe:

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
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8 ounces crimini or porcini mushrooms, stemmed and halved (I did 16oz, because I LOVE mushrooms)
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1/2 cup sweet Marsala wine
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1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

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, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
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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. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. 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 and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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Another quick Marinara Sauce

I have been a big slacker when it comes to posting recipes! It’s been 3 days! I hope everyone has survived without some Jamie food posts in their day!

I would have to say that my most favorite thing to make is marinara sauce. There are SO many different things you can do, and add and one ingredients can make it taste totally different (in my opinion) So I made up another quick marinara sauce the other day and I basically went in my fridge to see what I could find and see how I would make it and this is what I came up with…

Take some pasta any kind you like and follow the instructions on the box on how to make it…
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Then start by chopping up half a red onion
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Then preheat a sauce pan on the stove to med heat and pour in 1 tablespoon of olive oil, throw the chopped onions in
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then chop up 1/2 a cup of green bell pepper, add to pot with onions, stir
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wash three, large mushrooms, can be Crimini, button or portobelo mushrooms

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Chop up into cubes
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throw in with onions, and green bell pepper.
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then dice up 3 cloves of garlic, then throw in with onion, green bell pepper, mushrooms
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Then add some spices: I added in balsamic vinegar, onion salt, kosher salt, red pepper flakes, garlic salt, basil, oregano, thyme, freshly cracked black pepper (I did all by taste) maybe start with a teaspoon of each, except for the salts, do 1/4 tsp of garlic,onion, and kosher salt.

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Stir and Saute for about 2 minutes, until you really start to smell the garlic

then add in 2 15 oz cans of tomato sauce
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stir everything up and add 2 tablespoons of brown sugar, then add in the MOST important ingredient of ALL…

Red WINE

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stir and taste, add more spices if needed

then simmer for about 15-20 minutes let the flavors blend together and become good friends.

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then put some pasta on a plate and top with the yummy sauce you just made…top with fresh, chopped Italian, flat leaf parsley…
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