Tag Archives: Mushrooms

Chicken Marsala

Chicken marsala from LaurenFoodE
I’ve been told my strength is sauces. My Caesar salad dressing is divine, my vodka sauce could make grown men cry, and last night I perfected another: marsala. There is something so rich and deep about this sauce, it tastes like you cooked for hours to achieve it. Truth: it takes 45 minutes tops.

Note: this is a recipe that looks kind of involved, but it’s really not. Just read the whole thing before you start so you know which step comes when, and so your whole meal finishes at the same time.

On the menu:
Chicken marsala
Serves 2 – 3 (truth be told, this was too much for just 2 of us but if you’re serving 2 big eaters, then this might be perfect for 2)

2 large chicken breasts, cut in half length wise and pounded to 1/2 inch thick
1/4 cup flour
2 Tbsp olive oil
1 3/4 cups chicken broth
2 Tbsp butter
1 large shallot, finely minced
2 cloves garlic, finely minced
10 oz. white mushrooms, roughly chopped
1 tsp dried rubbed sage
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup Marsala wine
2/3 cup heavy cream
1 tsp fresh squeezed lemon juice
1/2 pound angel hair pasta

Preheat oven to 350 degrees.

Get a large pot of salted water boiling (for pasta).

In a small saucepan, boil chicken stock uncovered until reduced to 1/2 cup. Once cooked down, turn off heat and set aside.

In a large skillet, melt butter over medium heat. Add minced shallots and garlic and cook for 2 minutes or until fragrant. Add mushrooms, sage, salt and pepper and cook for around 6 – 8 minutes or until mushrooms have cooked down. Remove from heat and reserve.

In a shallow dish, spread out the flour. Liberally salt and pepper each piece of chicken and dredge in flour, shaking off excess. In a large frying pan, heat olive oil over medium heat. Cook each piece of chicken for 1 – 2 minutes, just until browned on each side. Place on a foil-lined baking sheet and finish the breasts off in the oven, baking for 7 – 8 minutes.

Meanwhile, in the same large skillet the mushrooms cooked in, add marsala wine and bring to a simmer, scraping off all the little brown bits from the shallots and garlic. Cook for 1 – 2 minutes or until the liquid reduces by half. [Now is a good time to start cooking your angel hair pasta!] Add reduced broth, cream, and mushrooms and stir. Let liquid simmer for 10 minutes. Stir in lemon juice.

Plate pasta, then chicken, then top off with sauce. Serve hot.

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Penne with Mushrooms and Pancetta

I know, this is not the most appetizing picture ever. But it’s better then nothing!

It’s a blessing and a curse, guys. I am phenomenal at making basic comfort foods. I know, I know. Humble, too.

You might be thinking, “How in the world is this a curse?” Because in my house, that’s all I ever get asked to make. The below dish is a perfect example. It’s not groundbreaking cuisine here, folks. It’s just a different sauce. But after I made it The BF said, “You gotta make more stuff like THIS!” Ah… more cheesy pasta. Noted.

On the menu:
Penne with mushrooms and pancetta

1 1/2 cups low-sodium beef broth
1 cup dry red wine (I used Malbec… because I.Love.Malbec.)
8 oz pancetta, coarsely chopped
2 Tbsp olive oil
12 ounces of assorted mushrooms, cut into large pieces (I used baby bellas and crimini but you can use anything fresh)
3 Tbsp unsalted butter, cut into 1/2 inch cubes
3 Tbsp fresh sage (OR 1 Tbsp dried sage), chopped
1/2 Tbsp fresh rosemary (OR 1/2 tsp dried rosemary), chopped
1 lb penne
1 cup freshly grated parmesan cheese

In a large sauce pan, combine the beef broth and the wine over medium/high heat. Let cook for 18 – 20 minutes until the liquid is reduced to one cup.

In the meantime, heat 1 Tbsp olive oil over medium heat in a LARGE pot (the entire pound of pasta will eventually go into this pot so keep that in mind when choosing a size). Add mushrooms and season with a bit of salt and pepper. Cook until softened, around 6 – 8 minutes. Transfer mushrooms to a plate.

[AT THIS TIME: start cooking your penne! Just remember to cook until JUST al dente, and reserve half a cup of the pasta water for later in the recipe]

Add pancetta to the large pot that your mushrooms were in and saute until the pancetta is crispy and brown, around 10 – 12 minutes. Drain off excess fat. Add wine reduction, butter, and herbs to the pot. Simmer until liquid thickens slightly, around 5 minutes. Stir in mushrooms.

Add cooked pasta and 1/2 cup of the parmesan cheese to the mushroom mixture. Cook over medium/high heat until the sauce really thickens and coats the pasta, about 7 – 9 minutes, adding a bit of pasta water little by little if the sauce is dry. Plate pasta and top with remaining cheese.

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Do Gooder

I’ve posted about my not-so-exciting-but-maybe-inspiring dinners before, but this time I have an ulterior motive. This post is a dedication! To the woman who could look into the fridge and whip up something that looked restaurant quality; the woman who taught me to trust my eye and write my own instructions down in the cookbook next to the typed ones; the woman who showed me that roasting a chicken with lemon and herbs is easy as pie; and most importantly, the woman who introduced me to popcorn with Sno-caps. My lovely friend, Joelle.

Joelle is currently traveling through Mozambique and South Africa, working with charities along the way, and chronicling her amazing adventures here at Afternoon Tea Comes Early. She’s one of the most inspiring people I know, and when I look into my fridge and pull out something like this, I always think of her. Safe returns, J!

Fried eggs over romaine hearts and sauteed mushrooms and grape tomatoes, with parmesan cheese and fresh cracked pepper

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