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Tuesday, January 19, 2016

Chicken Marsala and Risotto

A birthday celebration, and I chose the men. Yes it is all about me, and fortunately visiting family members count it among their favorites too.

First the cook had to have champagne while she cooked. The local "Total Wine" guy sold me a champagne that he promised was better than Veuve Cliquot. De Margeri Grand Cru was good but on special occasions I should always go for my sentimental favorite.

First course: Mini Caprese with Arugula.   The grape tomatoes and mini mozzarella were mixed with arugula and balsamic dressing.

Entree: Chicken Marsala. The chiclet strips were floured and pounded to tho fillets.  Having no mallet I put a large can of soup in a baggie and used it to pound out the fillets.  I set ten aside on a floured The chopped shallots and garlic were sautéed in
evoo and butter till soft then removed. Additional butter and evoo were added for sautéing the mushrooms (shitake, button and dried crimini) Chopped proscuitto was added. After all became soft, chicken broth and an ample amount Marsala was added.
When the mushrooms were soft and the liquid was reduced the mushrooms as well as any liquid were removed.  Additional butter and evoo were added to the pan and the chicken fillets were browned. were

Sides: Haricot Vert  The beans were ended and simmered in chicken broth until semi soft.

       Risotto: The risotto was prepared per the package except chicken broth was used instead of water. When the rice was the appropriate consistency, sautéed garlic and shallot, sun-drid tomato pieces, and parmesan cheese was stirred in. Additional parm was added before serving.

Wine: Rossodi Toscana 2010 - a recommendation of Total Wine.  It went well with the meal, but i would give it a 6 out of 10.

Final Course: Son in law bought a variety of cheese for a great platter and a wonderful finish to a good meal.


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