Chicken Marsala

I think the hardest question to answer (and I get this question a lot) is "what's your favorite thing to make?" Well, I don't really have a favorite thing to make, as I love being in the kitchen making anything, but chicken marsala would definitely be one of my top 5 favorite things to eat! I have been making chicken marsala for years, and I don't think I will ever get tired of it. I learned how to make this dish way back when I had my first job as a dishwasher at an Italian restaurant in Yakima, Washington when I was 15. I know I was the dishwasher, but I was also very good at putting my nose in the kitchen and learning lots and lots of valuable cooking tips. To this day, I think that was the best job I ever had because I learned how to make numerous recipes and desserts. The owner Diane was very sweet, and was always willing to let me ask questions and show me how to make her delicious recipes, and I will always be greatful for that.

Chicken Marsala

4 Boneless Skineless Chicken Breasts
2 Tablespoons Butter
2 Cloves Garlic, minced
3 Green Onions, finely chopped
1 Pound Crimini Mushrooms, sliced into 1/4 inch thick pieces
12 Ounces Marsala Wine (I just buy the 12 ounce bottle of marsala cooking wine which is kept by the vinegars in the grocery store)
1 1/2 Cups Chicken Broth
Oil (for frying the chicken)
Flour
Salt & Pepper

Place a large heavy bottomed frying pan (do not use non-stick) over medium high heat and add the butter, garlic, green onion, and mushrooms, saute until mushrooms are just barely soft-Remove from pan.
Next, place about 2 cups flour in a paper or plastic bag along with a tablespoon salt and pepper and shake to combine. Dredge the chicken breasts in the flour to coat. Heat 1/4 inch oil in your frying pan over medium-high heat and add chicken. Cook chicken until golden brown and fully cooked, about 12 -15 minutes total. Remove chicken from the pan and place on a paper towel-lined plate. Drain any remaining oil from the pan and place back on the stove over high heat. Deglaze the pan with the marsala wine-IT MAY IGNITE-please be careful! Scrape up any bits from the bottom of the pan and let the alcohol burn off. Now add 3 tablespoons of the flour mixture to the chicken broth and whisk together then add to the pan. Using a whisk stir constantly until marsala sauce comes to a boil and starts to thicken-just a couple minutes. Add mushrooms back into the pan and season sauce with salt and pepper to taste.
To serve place the chicken on a plate and spoon a generous amount of mushrooms and sauce over the top, enjoy!

Mushroom and Asparagus Risotto

My friend Heather was in town last weekend and asked me to show her how to make risotto, we decided that a mushroom and asparagus risotto would be delicious, so here is what we came up with.

Mushroom and Asparagus Risotto

1 Large Onion, diced
1 Shallot, Minced
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Salt & Pepper
1 Pound Crimini Mushrooms, quartered
4 Portabella Mushrooms, stems removed and cut into strips
1 Pound Asparagus, cut into 1-inch pieces
2 Cups Arborio Rice
6 Cups Mushroom Stock (or chicken stock)
1 Cup Grated Parmesan Cheese, plus more for garnish

Heat stock in a saucepan and keep warm. In a large skilled sauté the onion and shallots with the salt & pepper over medium hi heat until softened. Add the mushrooms and continue to cook until tender, about 5 minutes. Next add the asparagus and rice to the pan and reduce the heat to low. Add one ladle of the stock to the rice and stir until all moisture is absorbed, continue adding the stock to the rice one ladle at a time while constantly stirring until all stock is absorbed and rice is tender. (This will take a out 30 minutes). Remove from heat and stir in the parmesan cheese. Serve with a shaving of parmesan cheese on top.