Monday, June 2, 2008

Good Food With Good Friends

Chicken Marsala with Garlic Mashed Potatoes and Sugar Snap Peas with Bacon

Sugar Snap Peas with Bacon
Very Easy... my local grocer did not have fresh sugar snaps so I bought a frozen bag and steamed them. While that was steaming I cooked five strips of bacon. When both were finished I broke up the bacon and combined it in a bowl with the sugar snaps, a tablespoon of butter, and a little salt and pepper to taste.

Garlic Mashed Potatoes
Skin your russet potatoes (around 6-7) and cut into small cubes and put in boiling water. Boil until tender with the poke of a fork. Then drain the water and add a stick of butter. After butter has melted begin mashing the potatoes and while mashing add some garlic salt, salt and pepper to taste, and around 1/4 a cup of milk (you can add a little more milk if you want to keep mashing the potatoes and get a creamier texture).

Chicken Marsala
From: America's Test Kitchens

4 boneless, skinless chicken breast (5-7 oz each), fat trimmed
1 c. unbleached all-purpose flour
salt and ground pepper
2 tbsp oil
2 1/2oz (a/b 3 slices) pancetta, cut into 1 by 1/8 in. pieces
8oz white mushrooms, sliced (a/b 2 c.)
1 med. garlic cloves, minced or pressed
1 tsp tomato paste
1 1/2 c. Sweet Marsala
1 1/2 Tbsp juice from lemon
4 tbsp unsalted butter, cut into 4 pieces
2 Tbsp minced fresh parsley leaves

-Adjust an oven rack to the lower-middle position on the oven, place a heatproof plate on the rack, and heat the oven to 200 degrees.
-Pat the chicken breast dry
-Place flour in a shallow baking dish or pie plate
-Season both sides of chicken with salt and pepper
-Working with one at a time, coat both sides of chicken with flour.
-Lift the breast from the tapered end and shake to remove excess flour and set aside.
-Meanwhile, heat oil in a large 12in heavy bottom skillet over med-high heat until shimmering
-Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 mins.
-Using tongs, turn the cutlets and cook on the second side until golden brown and the meat feels firm when pressed with a finger, about 5 mins longer
-Transfer chicken to the heated plate and return plate to oven... (I had VERY thick chicken breast, larger then 5-6oz and found turning the oven up to 350 and letting them bake until the sauce was done cook them through).
-Return the skillet to low heat and add the pancetta.
-Saute', stirring occasionally and scraping the pan bottom with a wooden spoon to loosen the browned bits, until the pancetta is browned and crisp, about 4mins.
-With a slotted spoon, transfer the pancetta to paper towels to drain.
-Add the mushrooms to the pan and increase the heat to medium-high.
-Saute', stirring occasionally and scraping pan bottom, until the liduid released by the mushrooms evaporates and the mushrooms begin to brown, about 8-10mins
-Add the garlic, tomato paste, and cooked pancetta and cook, stirring constantly, until the tomato paste begins to brown, about 1 min.
-Off the heat, add marsala.
-Return the pan to high heat and simmer vigorously, scraping browned bits from the pan bottom, until the sauce is slightly syrupy and reduce, about 5mins
-Off the heat, add the lemon juice and accumulated juices from the chicken.
-Whisk in butter, one Tbsp at a time, until incorporated.
-Stir in parsley and season with salt and pepper to taste.
Pout the suce over the chicken and serve immediately.

1 comment:

Anonymous said...

Wow Erin! This meal looks fantastic! What a spread. YUMMY!