Saturday, August 28, 2010

Chicken Marsala Recipe (in memory of my dad Carmen)

In my dad's memory Carmen Colenzo( my dad's favorite dish ) birthday August 28th 
 Born August 28th,  1912-1995  RIP Daddy
you will always be missed and never forgotten, I love you dad.

Dad always loved to cook, and loved marsala sauce. This was one of his favorites, today is his birthday and even though he has been gone many years now, there isn't a breath I take without being grateful for having him around as long as I fondest memories of cooking are the days we had in the kitchen together, near and dear to my heart forever and always, I will miss you dad... in loving memory happy birthday to you.
4 chicken breasts sliced thin
1 garlic clove minced fine plus 1/2 teaspoon garlic powder
salt and pepper to taste
plastic bag
 1/2 cup milk
Olive oil for frying
1 pound of your favorite pasta (dad loved vermicelli)

In a large plastic bag, add around 1 cup flour, salt, pepper, garlic. Shake together. In a large bowl add milk, place chicken into the milk. Add the milk coated chicken to the flavored flour. Coat evenly. Fry  floured chicken in olive oil till nicely browned on both sides and cook evenly. Set aside in a baking dish and keep warm in oven on low.

Marsala Sauce

1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced garlic
1 pound of sliced shittake, baby bella or regular mushrooms cleaned boiled for 7 to 8  minutes set aside
1/2 cup dry marsala wine or any brand
3/4 cup chicken stock
3 1/2 teaspoons cornstarch
1 teaspoon minced fresh parsley
3 tablespoons heavy cream
1/4 teaspoon black pepper optional

Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.
Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed. If gets too thick add more wine.
Boil pasta according to package directions in boiling water, toss in 4 to 5 tablespoons of olive oil in a bowl with pasta and cover to keep warm.
Arange chicken on platter spoon sauce over each piece.....sprinkle with more parsley, place pasta on the dish add more marsala sauce on top and serve.

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