I always try to eat delicious food. Unfortunately I don't have that much money, so I have to cook a lot of it at home. But thats OK because I love cooking and I love eating at home with my wife. This is a website with my favorite recipes and a little bit of commentary.

Wednesday, August 29, 2007

A Marsala-esque Chicken Dish

My wife made a really tasty chicken dish the other day. It has a sauce with marsala wine, which is always good, and is accompanied by mushrooms and prosciutto. How can you go wrong?

Stuffed Chicken Breasts with Mushroom Sauce

This recipe comes from Frank Pelligrino’s new cookbook, Recipes from the Neighborhood.

6 boneless, skinless chicken breasts
6 slices prosciutto
6 slices mozzarella cheese (or 1 small ball of natural mozzarella, sliced into 6 pieces)
½ cup Pecorino Romano cheese, freshly grated
1/3 cup olive oil
1 cup flour
1 large egg, beaten with 1 T water
1 lb sliced mushrooms
2 T butter
½ cup dry Marsala wine
2 cups chicken broth
Freshly ground black pepper to taste

Lay a pounded chicken breast open flat. Place a slice of prosciutto, a slice of mozzarella, a heaping tablespoon of pecorino romano on one half and season with pepper. Fold the other half over. Pound the edges so they are thin. Heat olive oil in a skillet over medium heat. Dredge chicken breasts in flour and egg. Place in pan. Cook about 3 minutes on each side or until browned. Remove and set aside. Add the mushrooms to the pan. Season with salt and pepper. Cook until soft (10-15 minutes) and remove any liquid from the pan. Add the butter, wine and chicken broth.
Bring to a boil. Return the chicken to the pan and reduce heat to a simmer. Cook 15 minutes. Pour mushroom sauce over the chicken to serve.

This dish needs some accompaniment. Here is a tasty soup to go along.

Muriel’s Minestrone Soup

3 slices bacon, cooked crisp and chopped into bits
1 clove garlic, minced
1 medium onion, chopped
¼ c. parsley (dried is ok)
2 carrots, diced
1 large potato, peeled and diced
½ of a medium cabbage, finely sliced
1 tsp. basil
1 tsp. salt
28oz. can diced tomatoes
½ c. pasta
13oz. can kidney beans
2 qt. Chicken broth

Brown bacon in stock pot and remove from pot. Cool and chop into bits. Sauté onion, garlic and carrots in bacon grease slowly. Add the potato, cabbage, parsley, basil and salt. Cook 45 minutes in 2 qt. Chicken broth. Add tomatoes, kidney beans and pasta. Cook until pasta is tender.

You should also think about a tomato, red onion and mozzarella salad.

Another option is an appetizer plate. Here is one with a few deviled eggs and proscuitto with melon.