Wednesday, January 20, 2010

Creamy chicken Marsala

Chicken Marsala is very simple to prepare and it is one of my favorite recipes. You can cook this recipe only with Marsala wine or keep on adding the extra ingredients to achieve the creamy and delicious sauce. Do not forget a little bit of crunchy bread on the side to clean the plate! :)

* A couple of chicken breasts, diced in chunks

* 2 tablespoons of all purpose white flour
* 1/2 tablespoon of fresh oregano, chopped
* 1 cup of mushrooms
* 2 tablespoons of unsalted butter
* 1 cup of Marsala wine
* 1 tablespoon of Sherry wine
* 1/4 cup of chicken broth
* 1/4 cup of heavy cream
* Salt
* Pepper
* 1 table spoon of vegetable oil
* Angel hair pasta (optional)

Easy as pie. Actually easier, I do not find pies that easy. Cut the chicken in square chunks, medium size. Then mix the flour, oregano, salt and pepper. Usually I use a plastic bowl with a cover, but a plastic bag can do the trick. Or you can do it one by one if you feel fancy. Drop the chicken pieces in the flour mix, cover the bowl and shake, shake, shake. In a pan, heat one tablespoon of vegetable oil and when hot, melt the butter in the oil. Then add the chicken, brown it and with a slotted spoon put it aside. Over low heat, add the Marsala wine and sherry to the pot and scrape the bits stuck to the bottom of the pot. When the mixture starts thickening, add the mushrooms. Cook for about 5 minutes and put back the chicken in the pot. Cook all together for about 10 minutes, then add the broth and the cream. Cook it for about 20 minutes, until the sauce is reduced. While you are cooking, keep on tasting and rectifying the salt. Serving suggestion: serve over a bed of boiled angel hair pasta.

Preparation time: 1 hour

Tuesday, January 19, 2010

More classes at Sur la Table

This month I attended two other great classes at Sur La Table: Fish 101 and Vietnamese cuisine. I was concerned about cooking fish properly; because I never liked fish very much, I felt I did not know beans about how to handle and prepare the fish. Cleaning, prepping, right temperature...we learned the whole process and some great recipes in the process. Vietnamese cuisine was also very interesting, with the mix of French and Asian ingredients, fusion long time before fusion was invented. Lemongrass and dill, fish sauce and chiles, fish and pork. We cooked a pork with lemongrass that was not of this world and we learned how to make spring rolls.