Chicken Marsala

by Michael on January 30, 2017

I can’t believe that I have not posted this yet.  This is my go to simple dinner, that is a favorite at my house. Try it and you will love it.  It is easy to do in bulk and reheats really well, making it a buffet staple.  The only thing I warn about is to get real marsala wine and not marsala cooking wine.  The cooking wine has a ton of salt added to it.

INGREDIENTS
chix marsala1¼ lb. chicken cutlets, Cut ¼” thick on a bias or diagonally
Kosher salt and freshly ground black pepper, to taste
⅓ cup flour
5 tbsp. olive oil
8 oz. crimini or baby bello mushrooms
2 tbsp. minced shallots
1 clove garlic, minced
⅓ cup dry Marsala wine
⅓ cup chicken stock
5 tbsp. unsalted butter
1 tbsp. finely chopped parsley, for garnish (optional)
INSTRUCTIONS
1. Season chicken with salt and pepper and dredge in flour making sure to shake off the excess. Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until dark golden brown, about 2 minutes each side. Add additional oil as needed. Transfer to a plate, and set aside. Add 2 tbsp. oil and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.

2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Add Marsala and stock; cook, stirring and scraping bottom of pan for about 1 minutes. Return chicken and mushrooms to skillet, and stir in remaining butter. Cook until sauce has thickened, about 8 minutes. Remove from heat and season with salt and pepper; garnish with parsley, if you like.

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Oyster Stew

by Michael on January 24, 2017

5 Tbsp olive oil
1-pint oysters with their liquor, jarred or freshly shucked, about 2 dozen
1/4 cup flour
2 celery stalks, minced
1 medium onion, minced
1 3/4 cup milk
1/4 cup cream
Salt
Freshly ground white pepper
2 ounces Pernod or another Anise Flavored Liquor
1/4 cup parsley, minced
Method
Strain the oyster juice through a fine-meshed sieve to remove grit and reserve the oyster juice. Pick out the oysters and lay out flat on a tray.

Make a roux by adding the oil to a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often until a strong nutty aroma is present and when the roux turns the color of coffee-with-cream. Stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes.

Add the oyster juice and any juices the oysters in the pan have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in.

Heat the soup to just below a simmer over low heat and cook for 15 minutes. (Do not let the soup boil! Or the soup may separate)

If you have large oysters, you may want to cut them in half or even quarters if larger than 3 inches. Add the oysters and Pernod, cook for another 2 minutes, until the edges of the oysters just begin to curl.

Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley to serve.

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