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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 3 |
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Directions: 1. Cut Chicken into medium size chunks. Then flatten using meat tenderizer (metal cooking tool). Use the large spiked side, and then the closer together spikes. Make sure you tenderize both sides.
2. Coat chicken lightly in flour and then cook in 2 tablespoons butter until golden brown. Remove from pan and put on paper towel.
3. Make the sauce by melting 3 tablespoons bu
tter in a small sauce pan. Add 2 tablespoons flour and stir well. Add marsala cooking wine. Next add water gradually while mixing. Add the parsely and pepper. Heat on medium heat until thick and bubbly, stir constantly. When desired thickness removed from heat and cover.
3. Cut the garlic into large chunks, half of a clove (or less if a very large clove). Cook garlic in pan where chicken was cooked for a minute with an additional 2 tblsp butter. Next add portabella mushrooms and cover on low heat. Once well cooked, put chicken back in and add sauce. Cook on low heat for 5-10 minutes.
4. Cook pasta by directions on box. Serve with parmesan cheese when done.
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Roasted Red Pepper Soup
1 chopped potato, baking
3 sliced bell pepper, red
217/10000 Ounce(s) salt
217/10000 Pound(s) minced garlic
4/23 Ounce(s) fennel seed
1/2 sliced onion, yellow
1 1/4 Ounce(s) tomato paste
97/1242 Quart(s) olive oil
44 Ounce(s) chicken broth
163/5000 Pound(s) parmesan cheese |
Directions:
1. Deseed the red peppers and cut into small pieces. Saute in a covered sauce pan with 1 tablespoon olive oil for about 10 minutes. This is an easy way to get roasted red peppers. While this is happening proceed to the next step.
2. In a large pot over medium heat, heat the olive oil. Add the onions and fennel, toss to coat the vegetables with oil, and cook, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the garlic and cook, stirring, for another 2 minutes.
3. Season the vegetables with salt and pepper, add the red peppers, potato, tomato paste, and chicken broth, and stir. Bring to a boil, then reduce the heat and simmer for 25 minutes. Transfer the soup in batches to a food processor or a blender and pure'. Adjust the seasonings to taste. Serve with Parmesan cheese on top.
Serves 6
Wine suggestion: Bianco di Custoza
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Tomatoes with Balsamic Vinegar
1 tomato
4 Ounce(s) balsamic vinegar
4 Ounce(s) mozzarella slices |
Directions:
1. Cut up tomato into pieces.
2. Cut the mozzarella into pieces and place on top of the tomato pieces.
3. Lightly cover the tomato/cheese pieces with balsamic vinegar.
4. Sprinkle with fresh basil if desired.
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Salad
1 lettuce
2 chopped tomato
1/2 sliced english cucumber
1 sliced celery |
Directions:
Combine all in bowl.
Toss with appropriate salad dressing.
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Tomatoes with Balamic Vinegar
4 Ounce(s) mozzarella slices
4 Ounce(s) balsamic vinegar
1 tomato |
Directions:
1. Cut up tomato into pieces.
2. Cut the mozzarella into pieces and place on top of the tomato pieces.
3. Lightly cover the tomato/cheese pieces with balsamic vinegar.
4. Sprinkle with fresh basil if desired.
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