Coq Au Vin Rigatoni

Remember What Would Brian Boitano Make?  I actually enjoyed watching that show but I guess not enough people did.  Give this recipe a try because I know you won't be disappointed...even if the show was a little corny.  You know, sometimes, I like corny and silly and not so serious.  Wish they would bring back this show!










Coq Au Vin Rigatoni


Adapted from Brian Boitano on The Food Network
Ingredients:
 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 large onion, diced

1 large carrot, sliced

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 tablespoon unsalted butter

1 pound rigatoni

Fresh parsley leaves, roughly chopped

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

To the same skillet add the onions and carrots and saute until they are soft and onions are translucent.   While the veggies cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente.

Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

Click here for a printable version of this recipe.

Coq Au Vin Rigatoni

Remember What Would Brian Boitano Make?  I actually enjoyed watching that show but I guess not enough people did.  Give this recipe a try because I know you won't be disappointed...even if the show was a little corny.  You know, sometimes, I like corny and silly and not so serious.  Wish they would bring back this show!










Coq Au Vin Rigatoni


Adapted from Brian Boitano on The Food Network
Ingredients:
 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 large onion, diced

1 large carrot, sliced

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 tablespoon unsalted butter

1 pound rigatoni

Fresh parsley leaves, roughly chopped

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

To the same skillet add the onions and carrots and saute until they are soft and onions are translucent.   While the veggies cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente.

Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

Click here for a printable version of this recipe.

Sweet and Sour Chicken

I started going through my chicken recipes that I saved in my google reader when I realized that we've been eating a huge amount of pasta lately.  I found this recipe for sweet and sour chicken that I saved from Brown Eyed Baker.  I've said before that I think chinese food  has been he most difficult cuisine for me to try to recreate at home.  This recipe looked so easy so I thought why not give it a try.  As I was preparing it I was a little overwhelmed by the smell of the ketchup.  Did not seem or smell very asian to me.  Luckily it turned out great!  I have to be honest, it didn't really taste very asian to me but it was a great dinner.  I think that maybe by adding a different type of sauce (maybe even a orange marmalade) in place of half of the ketchup will give it more of an asian flavor.  Any ideas?  I definitely recommend this recipe though.  It was excellent!

Brown Eyed Baker's Sweet and Sour Chicken

Yield: 4 servings
Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:

3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in egg and then coat with the cornstarch. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

Click here for a printable version of this recipe.

Sweet and Sour Chicken

I started going through my chicken recipes that I saved in my google reader when I realized that we've been eating a huge amount of pasta lately.  I found this recipe for sweet and sour chicken that I saved from Brown Eyed Baker.  I've said before that I think chinese food  has been he most difficult cuisine for me to try to recreate at home.  This recipe looked so easy so I thought why not give it a try.  As I was preparing it I was a little overwhelmed by the smell of the ketchup.  Did not seem or smell very asian to me.  Luckily it turned out great!  I have to be honest, it didn't really taste very asian to me but it was a great dinner.  I think that maybe by adding a different type of sauce (maybe even a orange marmalade) in place of half of the ketchup will give it more of an asian flavor.  Any ideas?  I definitely recommend this recipe though.  It was excellent!

Brown Eyed Baker's Sweet and Sour Chicken

Yield: 4 servings
Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:

3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in egg and then coat with the cornstarch. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

Click here for a printable version of this recipe.

Linguine with Chicken, Mushrooms and Wine

Every once and a while I like to go through some of my old cooking magazines because it's like seeing them for the first time again. A recipe that may not have appealed to me last year may appeal to me this year. This one I found in the December 2004 issue of Cuisine at Home magazine. It was written by Maryann Esposito and I have made some variations but I would love to make it as is someday. When it's just me and Steve I rarely make chicken on the bone unless it's a chicken breast. Steve won't eat the dark meat so I tend to adapt recipes to use breast meat instead. I don't mind it so much but when I'm visiting my parents alone I love to have my mom make dark meat or pork chops or any of the things Steve doesn't like. So Mom, if you're reading you know what to do! :-)

My changes were simple. I swapped chicken tenders for the whole chicken, swapped linguine for papparedelle (only because I forgot to buy it when I went to the supermarket), Added a little more sage (and I still think it could have used more), added stock for more sauce and added butter and cheese to the pasta (a trick for a silkier sauce thatI picked up last month in bon appetit magazine). All very minor changes nothing life changing except for the vinegar. I really wanted to add it but I forgot. It smelled soo good that I just thought I was all done! This was a fantastic meal and I highly recommend it!

Linguine with chicken, mushrooms and wine

Adapted from Maryann Esposito

Ingredients:
1 lb mushrooms, quartered
4 oz pancetta or bacon, diced
1 large Vidalia onion, sliced
½ pound fennel (bulb only), sliced
4 cloves garlic, minced
1 cup dry red wine
1 cup chicken stock
1-2 tablespoons fresh sage leaves, chiffonade
½ cup all purpose flour
Kosher salt, pepper, garlic powder
1 lb chicken tenders, cut into bite sized pieces, tendon removed
4-6 Tbsp unsalted butter
Extra virgin olive oil
1 pound linguine
2 Tbsp balsamic vinegar, optional

Directions:
1. Sauté mushrooms in 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium-high heat. Don’t stir until the mushrooms begin to brown. Stirring them will prevent them from getting color and building that extra level of flavor. Once they start to soften, season with salt and they give off liquid. Cook until liquid evaporates. Stir in ½ cup of wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to stove top.

2. In a large plastic food storage bag combine flour, salt, pepper and garlic powder. Add the pieces of chicken, close the bag and shake to coat in flour.

3. Melt 2 tbsp of butter and 2 tbsp of oil in the sauté pan. Brown the chicken in batches (if necessary) over medium heat; remove; set aside.

4. Sauté the pancetta in the pan drippings until it begins to brown. Add the onion and fennel and cook until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in remaining wine and sage. Use a wooden spoon to scrape up the brown bits that have stuck to the pan. When wine begins to evaporate add about ½ cup of chicken stock. Let sauce reduce and add more stock if you want more liquid. Return the mushrooms and chicken to the pan and stir. Lower heat to medium-low and cover. Let chicken simmer for 10-15 minutes until chicken is cooked through.

5. Meanwhile, cook linguine in a large pot of salted boiling water. When pasta is al dente drain and add the remaining butter to the pot (optional) toss pasta in butter to coat and add about ½ cup romano cheese and toss. Toss pasta with half the sauce and chicken and add the remaining chicken and sauce to top the pasta in each plate.

Click here for a printable version of this recipe.

Linguine with Chicken, Mushrooms and Wine

Every once and a while I like to go through some of my old cooking magazines because it's like seeing them for the first time again. A recipe that may not have appealed to me last year may appeal to me this year. This one I found in the December 2004 issue of Cuisine at Home magazine. It was written by Maryann Esposito and I have made some variations but I would love to make it as is someday. When it's just me and Steve I rarely make chicken on the bone unless it's a chicken breast. Steve won't eat the dark meat so I tend to adapt recipes to use breast meat instead. I don't mind it so much but when I'm visiting my parents alone I love to have my mom make dark meat or pork chops or any of the things Steve doesn't like. So Mom, if you're reading you know what to do! :-)

My changes were simple. I swapped chicken tenders for the whole chicken, swapped linguine for papparedelle (only because I forgot to buy it when I went to the supermarket), Added a little more sage (and I still think it could have used more), added stock for more sauce and added butter and cheese to the pasta (a trick for a silkier sauce thatI picked up last month in bon appetit magazine). All very minor changes nothing life changing except for the vinegar. I really wanted to add it but I forgot. It smelled soo good that I just thought I was all done! This was a fantastic meal and I highly recommend it!

Linguine with chicken, mushrooms and wine

Adapted from Maryann Esposito

Ingredients:
1 lb mushrooms, quartered
4 oz pancetta or bacon, diced
1 large Vidalia onion, sliced
½ pound fennel (bulb only), sliced
4 cloves garlic, minced
1 cup dry red wine
1 cup chicken stock
1-2 tablespoons fresh sage leaves, chiffonade
½ cup all purpose flour
Kosher salt, pepper, garlic powder
1 lb chicken tenders, cut into bite sized pieces, tendon removed
4-6 Tbsp unsalted butter
Extra virgin olive oil
1 pound linguine
2 Tbsp balsamic vinegar, optional

Directions:
1. Sauté mushrooms in 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium-high heat. Don’t stir until the mushrooms begin to brown. Stirring them will prevent them from getting color and building that extra level of flavor. Once they start to soften, season with salt and they give off liquid. Cook until liquid evaporates. Stir in ½ cup of wine. Increase the heat to high and boil until most of the wine evaporates; remove and set aside. Wipe out pan and return it to stove top.

2. In a large plastic food storage bag combine flour, salt, pepper and garlic powder. Add the pieces of chicken, close the bag and shake to coat in flour.

3. Melt 2 tbsp of butter and 2 tbsp of oil in the sauté pan. Brown the chicken in batches (if necessary) over medium heat; remove; set aside.

4. Sauté the pancetta in the pan drippings until it begins to brown. Add the onion and fennel and cook until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in remaining wine and sage. Use a wooden spoon to scrape up the brown bits that have stuck to the pan. When wine begins to evaporate add about ½ cup of chicken stock. Let sauce reduce and add more stock if you want more liquid. Return the mushrooms and chicken to the pan and stir. Lower heat to medium-low and cover. Let chicken simmer for 10-15 minutes until chicken is cooked through.

5. Meanwhile, cook linguine in a large pot of salted boiling water. When pasta is al dente drain and add the remaining butter to the pot (optional) toss pasta in butter to coat and add about ½ cup romano cheese and toss. Toss pasta with half the sauce and chicken and add the remaining chicken and sauce to top the pasta in each plate.

Click here for a printable version of this recipe.

Chicken Breasts with a Mustard Caper Pan Sauce

This dish (and others like it) is the reason why I have all clad pots.  To sear and to make pan sauces.  When I first started watching the food network I became obsessed with getting those little browned bits stuck to the pan so I could look and feel like a professional Chef when I deglazed the pan.  Seriously, it was like a little girl who plays house and dreams of what life will be like. Instead of dreaming about the house and the husband and the babies I dreamt of the kitchen and the deglazing and the sauces. I tried making a pan sauce in my mom's non stick pans and that only lead to disappointment. Luckily I have a mom who loves me and wants to make me happy so she bought me a set of all clad pans.  It truly is the gift that keeps on giving.  Thanks Mom!

Here is a simple dish that uses very few ingredients.  I actually coated the chicken in flour (before I had a clue that I was making that sauce) which was unnecessary.  So I am not going to put that step in the directions.  This is one of those made up as I go along recipes so I don't have exact ingredients.  Hopefully you'll be able to wing it.  :-) I made just enough for two but you can certainly make this for four or more.  If you want more sauce just add more chicken stock a little at a time and reduce it until it thickens and you have the amount of sauce you want.  You do not need a ton of sauce though because it is packed with flavor and a little goes a long way.

Chicken Breasts with a Mustard Caper Pan Sauce

Michele Brigante

Ingredients:

2 boneless skinless chicken breasts
approx 1/2 cup chicken stock
1 tablespoon unsalted butter
1 -2 tablespoons of extra virgin olive oil
1 generous tablespoon of dijon mustard
2 cloves of garlic, minced
2 teaspoons of capers
1 tablespoon of chopped fresh parsley
salt and pepper, to taste


Directions:

Season chicken with salt and pepper.  Heat 1 tablespoon of oil and the butter in a saute pan (stainless steel will work best) over medium heat. Saute chicken on both sides then remove to a plate.  If the pan is dry add a little more oil and the garlic. Do not let garlic burn or it will taste bitter (lower the gas if necessary).  Cook the garlic for a minute and add flour.  Allow flour to cook for 1 minute and stir.  Turn gas up again if you lowered it an add stock while stirring with wooden spoon or whisk.  Add mustard and capers and season with pepper.  Taste it before you add salt and adjust salt and mustard accordingly.  If you want your sauce to thicken reduce it further, or if you want more sauce add a little more stock and let it reduce.  Add parsley.  When your sauce is done add the chicken to the pan with and toss to coat.  Cover and let it cook for another 5-10 mins (depending on the thickness of your chicken) so chicken is cooked through. 

Click here for a printable version of this recipe.

Chicken Breasts with a Mustard Caper Pan Sauce

This dish (and others like it) is the reason why I have all clad pots.  To sear and to make pan sauces.  When I first started watching the food network I became obsessed with getting those little browned bits stuck to the pan so I could look and feel like a professional Chef when I deglazed the pan.  Seriously, it was like a little girl who plays house and dreams of what life will be like. Instead of dreaming about the house and the husband and the babies I dreamt of the kitchen and the deglazing and the sauces. I tried making a pan sauce in my mom's non stick pans and that only lead to disappointment. Luckily I have a mom who loves me and wants to make me happy so she bought me a set of all clad pans.  It truly is the gift that keeps on giving.  Thanks Mom!

Here is a simple dish that uses very few ingredients.  I actually coated the chicken in flour (before I had a clue that I was making that sauce) which was unnecessary.  So I am not going to put that step in the directions.  This is one of those made up as I go along recipes so I don't have exact ingredients.  Hopefully you'll be able to wing it.  :-) I made just enough for two but you can certainly make this for four or more.  If you want more sauce just add more chicken stock a little at a time and reduce it until it thickens and you have the amount of sauce you want.  You do not need a ton of sauce though because it is packed with flavor and a little goes a long way.

Chicken Breasts with a Mustard Caper Pan Sauce

Michele Brigante

Ingredients:

2 boneless skinless chicken breasts
approx 1/2 cup chicken stock
1 tablespoon unsalted butter
1 -2 tablespoons of extra virgin olive oil
1 generous tablespoon of dijon mustard
2 cloves of garlic, minced
2 teaspoons of capers
1 tablespoon of chopped fresh parsley
salt and pepper, to taste


Directions:

Season chicken with salt and pepper.  Heat 1 tablespoon of oil and the butter in a saute pan (stainless steel will work best) over medium heat. Saute chicken on both sides then remove to a plate.  If the pan is dry add a little more oil and the garlic. Do not let garlic burn or it will taste bitter (lower the gas if necessary).  Cook the garlic for a minute and add flour.  Allow flour to cook for 1 minute and stir.  Turn gas up again if you lowered it an add stock while stirring with wooden spoon or whisk.  Add mustard and capers and season with pepper.  Taste it before you add salt and adjust salt and mustard accordingly.  If you want your sauce to thicken reduce it further, or if you want more sauce add a little more stock and let it reduce.  Add parsley.  When your sauce is done add the chicken to the pan with and toss to coat.  Cover and let it cook for another 5-10 mins (depending on the thickness of your chicken) so chicken is cooked through. 

Click here for a printable version of this recipe.

Chicken Marsala with Gorgonzola Cream Sauce

I have two great things to share with you all this morning!  This fantastic recipe for Chicken Marsala with Gorgonzola sauce and the gorgeous Kensington Platter it's sitting on! 

I got this recipe from a special issue magazine from Fine Cooking called Real Italian.  For $10 I think I did better with this purchase than some of my cookbooks because there are so many recipes I can see myself trying.  I didn't change this recipe much, I just added an entire package of mushrooms (10 oz)  so I upped the garlic to 3 cloves, upped the marsala by another splash and added a little more cream because I wanted it to have a little more sauce for the pasta.  I also used a little butter along with the oil when sauteing the chicken and mushrooms.The recipe didn't have pasta in the recipe but in the photo it was served over pasta so I just tossed it together.  If you don't want to use pasta you can serve it over rice or even polenta.  If you toss is with 1/2 pound of pasta this dish can serve 4 easily.

So what do you all think of this platter?  I've been eyeing it since I first saw the Entertaining at Home Catalog and when I joined the company I found out that I could earn it for free! EAH has no minimums but they have a ton of awesome incentives that you can choose to participate in.  The first month I didn't even realize I earned any free product until I got an email telling me I did.  I was certainly surprised!  This month I was expecting my incentive gift and was thrilled when it got here! I knew I wanted to use it right away and so here it is!  Take a look at how beautiful this is! You can see more information about this platter and stand on page 10 of our catalog.  You can view that by clicking on this link and then clicking on Preview our Spring Catalog.

Chicken Marsala with Creamy Gorgonzola Sauce

As seen in The Best of Fine Cooking - Real Italian

Issue No. 36

Serves 2 -3

Ingredients:

1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbsp extra virgin olive oil
6 oz cremini mushrooms, sliced
2 large cloves garlic, minced
1/2 cup dry marsala
1/3 cup heavy cream
1 1/2 oz. crumbled gorgonzola (1/3 cup)
1 tbsp. chopped fresh parsley


Directions:

1.  Trim the chicken, removing the tenders and slice on an angle into 3/4 inch thick pieces, and then season generously with salt and pepper. In a 10 inch straight sided saute pan, heat 2 tbsp olive oil over medium high heat until it shimmers.  Add half the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 mins per side. Transfer to a plate and repeat with remaining chicken.

2.  Return the pan to medium-high heat and add the remaining tsp of oil.  Add mushrooms, season lightly with salt and saute, stirring with a wooden spoon until softened and well browned, 3-4 minutes. Reduce the heat to medium and add the garlic, and cook, stirring constantly until fragrant, 20-30 seconds.  Pour in the  Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes.  Stir in the cream and simmer until thickened slightly, about 2-3 minutes.  Add two thirds of the Gorgonzola and stir until melted, 1-2 minutes.  Taste the sauce; add salt and pepper as needed, add the chicken along with any accumulated juices and turn to coat with the sauce.  Serve immediately, sprinkled with the remaining cheese and the parsley. 

Click here for a Printable Version of Chicken Marsala with Gorgonzola Cream Sauce.

Chicken Marsala with Gorgonzola Cream Sauce

I have two great things to share with you all this morning!  This fantastic recipe for Chicken Marsala with Gorgonzola sauce and the gorgeous Kensington Platter it's sitting on! 

I got this recipe from a special issue magazine from Fine Cooking called Real Italian.  For $10 I think I did better with this purchase than some of my cookbooks because there are so many recipes I can see myself trying.  I didn't change this recipe much, I just added an entire package of mushrooms (10 oz)  so I upped the garlic to 3 cloves, upped the marsala by another splash and added a little more cream because I wanted it to have a little more sauce for the pasta.  I also used a little butter along with the oil when sauteing the chicken and mushrooms.The recipe didn't have pasta in the recipe but in the photo it was served over pasta so I just tossed it together.  If you don't want to use pasta you can serve it over rice or even polenta.  If you toss is with 1/2 pound of pasta this dish can serve 4 easily.

So what do you all think of this platter?  I've been eyeing it since I first saw the Entertaining at Home Catalog and when I joined the company I found out that I could earn it for free! EAH has no minimums but they have a ton of awesome incentives that you can choose to participate in.  The first month I didn't even realize I earned any free product until I got an email telling me I did.  I was certainly surprised!  This month I was expecting my incentive gift and was thrilled when it got here! I knew I wanted to use it right away and so here it is!  Take a look at how beautiful this is! You can see more information about this platter and stand on page 10 of our catalog.  You can view that by clicking on this link and then clicking on Preview our Spring Catalog.

Chicken Marsala with Creamy Gorgonzola Sauce

As seen in The Best of Fine Cooking - Real Italian

Issue No. 36

Serves 2 -3

Ingredients:

1 lb boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 tbsp extra virgin olive oil
6 oz cremini mushrooms, sliced
2 large cloves garlic, minced
1/2 cup dry marsala
1/3 cup heavy cream
1 1/2 oz. crumbled gorgonzola (1/3 cup)
1 tbsp. chopped fresh parsley


Directions:

1.  Trim the chicken, removing the tenders and slice on an angle into 3/4 inch thick pieces, and then season generously with salt and pepper. In a 10 inch straight sided saute pan, heat 2 tbsp olive oil over medium high heat until it shimmers.  Add half the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 mins per side. Transfer to a plate and repeat with remaining chicken.

2.  Return the pan to medium-high heat and add the remaining tsp of oil.  Add mushrooms, season lightly with salt and saute, stirring with a wooden spoon until softened and well browned, 3-4 minutes. Reduce the heat to medium and add the garlic, and cook, stirring constantly until fragrant, 20-30 seconds.  Pour in the  Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes.  Stir in the cream and simmer until thickened slightly, about 2-3 minutes.  Add two thirds of the Gorgonzola and stir until melted, 1-2 minutes.  Taste the sauce; add salt and pepper as needed, add the chicken along with any accumulated juices and turn to coat with the sauce.  Serve immediately, sprinkled with the remaining cheese and the parsley. 

Click here for a Printable Version of Chicken Marsala with Gorgonzola Cream Sauce.

Roasted Chicken with Artichokes and Tomatoes

Last month when I roasted chicken breasts for Ina Garten's Chicken Salad, I told myself that I should use this method more often for more dishes. The chicken breasts were so incredibly moist and delicious and the seasoning was so simple, just salt, pepper and extra virgin olive oil. Last night I decided to make the chicken again and make a sauce to go on top. After digging around my fridge and pantry I came up with an amazing sauce. I served the chicken on top of couscous and with a side of broccoli rabe. The sauce gave the couscous tons of flavor.  After cooking I removed the skin from the chicken because Steve won't eat it anyway and when he picks something out and puts it to the side it sort of makes me a little crazy (shhh!) so I took it off myself.  It doesn't look as pretty as it would with crispy brown skin but we do what we have to for the ones we love (and our sanity). 

Ingredients:

2 split chicken breasts, cleaned and trimmed of excess fat
1/2 pint of grape tomatoes
1/4 cup sundried tomatoes packed in oil
1 small jar of marinated artichokes, drained
1 tablespoon capers
1 cube frozen Dorat basil (from Trader Joe's)
3 cloves garlic, cracked, skin removed
extra virgin olive oil
salt and pepper
dry white wine
splash of white balsamic vinegar
chicken broth

Directions:

1. Preheat oven to 350 degrees. Place chicken on hide sided cookie sheet (jelly roll pan) and rub both sides with oil, salt and pepper. Roast for 45 minutes. Add white wine and chicken broth to the pan. Not enough to cover the whole pan but enough to created a sauce with the drippings. Cook for 10 more minutes or until chicken is cooked through (depends on the size of the chicken breasts). Remove pan from the oven and remove the skin (unless you plan on eating the skin, then keep it on.)

2. In a cast iron skillet add grape tomatoes, sundried tomatoes, artichoke hearts, capers, garlic, drizzle of oil and splash of vinegar. Cook in the oven while the chicken is cooking. When you add wine and broth to the chicken also add some to the tomato artichoke mixture along with the basil. Continue to cook for another 10 minutes.

3. If you chose to remove the skin or not you may want a little more color on the chicken or to crisp the skin. Remove chicken from the pan and nestle it into the tomato artichoke mixture and add whatever juice is in the pan. Put the skillet under the broiler until chicken reaches desired color or skin is crispy.

Serve chicken with tomato artichoke mixture spooned over it.

Enjoy!

Click here for a printable recipe of Chicken with Artichokes and Tomatoes.

Roasted Chicken with Artichokes and Tomatoes

Last month when I roasted chicken breasts for Ina Garten's Chicken Salad, I told myself that I should use this method more often for more dishes. The chicken breasts were so incredibly moist and delicious and the seasoning was so simple, just salt, pepper and extra virgin olive oil. Last night I decided to make the chicken again and make a sauce to go on top. After digging around my fridge and pantry I came up with an amazing sauce. I served the chicken on top of couscous and with a side of broccoli rabe. The sauce gave the couscous tons of flavor.  After cooking I removed the skin from the chicken because Steve won't eat it anyway and when he picks something out and puts it to the side it sort of makes me a little crazy (shhh!) so I took it off myself.  It doesn't look as pretty as it would with crispy brown skin but we do what we have to for the ones we love (and our sanity). 

Ingredients:

2 split chicken breasts, cleaned and trimmed of excess fat
1/2 pint of grape tomatoes
1/4 cup sundried tomatoes packed in oil
1 small jar of marinated artichokes, drained
1 tablespoon capers
1 cube frozen Dorat basil (from Trader Joe's)
3 cloves garlic, cracked, skin removed
extra virgin olive oil
salt and pepper
dry white wine
splash of white balsamic vinegar
chicken broth

Directions:

1. Preheat oven to 350 degrees. Place chicken on hide sided cookie sheet (jelly roll pan) and rub both sides with oil, salt and pepper. Roast for 45 minutes. Add white wine and chicken broth to the pan. Not enough to cover the whole pan but enough to created a sauce with the drippings. Cook for 10 more minutes or until chicken is cooked through (depends on the size of the chicken breasts). Remove pan from the oven and remove the skin (unless you plan on eating the skin, then keep it on.)

2. In a cast iron skillet add grape tomatoes, sundried tomatoes, artichoke hearts, capers, garlic, drizzle of oil and splash of vinegar. Cook in the oven while the chicken is cooking. When you add wine and broth to the chicken also add some to the tomato artichoke mixture along with the basil. Continue to cook for another 10 minutes.

3. If you chose to remove the skin or not you may want a little more color on the chicken or to crisp the skin. Remove chicken from the pan and nestle it into the tomato artichoke mixture and add whatever juice is in the pan. Put the skillet under the broiler until chicken reaches desired color or skin is crispy.

Serve chicken with tomato artichoke mixture spooned over it.

Enjoy!

Click here for a printable recipe of Chicken with Artichokes and Tomatoes.

Chicken Salad

I've never made chicken salad before this weekend.  I don't know why, maybe it's because I'm not a big fan of tons of mayonaisse.  I don't mind a little on my sandwich but potato salads that have a ton of it or tuna that is swimming in it, I don't know, it grosses me out.  This definitely has mayo in it but it's cut by sour cream and it's so much better than all mayo.  Trust me.  The chicken is roasted instead of poached and what a difference it makes.  Throw in some extra breasts and save the chicken for other recipes.  I did and it's come in handy already. The recipe is by Ina Garten's and I made a couple of small changes.  I'll post what I did here and you can click on the link for the original recipe.


Chicken Salad

http://www.foodnetwork.com/recipes/chicken-salad-contessa-recipe/index.html

Ingredients:


2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves (or walnuts)
2 stalks celery, diced
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
¼ cup scallions or chives
1 cup green or red grapes, cut in half
Lettuce leaves, for serving

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Shred the chicken with two fork or with your fingers.
Meanwhile, toast the pecans in a pan and set aside to cool.

For the dressing, mix together the mayonnaise, sour cream and mustard.  Add salt and pepper to taste . Fold in parsley and chives.

Place the shredded chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well.  Serve on a bed of lettuce leaves.

Chicken Salad

I've never made chicken salad before this weekend.  I don't know why, maybe it's because I'm not a big fan of tons of mayonaisse.  I don't mind a little on my sandwich but potato salads that have a ton of it or tuna that is swimming in it, I don't know, it grosses me out.  This definitely has mayo in it but it's cut by sour cream and it's so much better than all mayo.  Trust me.  The chicken is roasted instead of poached and what a difference it makes.  Throw in some extra breasts and save the chicken for other recipes.  I did and it's come in handy already. The recipe is by Ina Garten's and I made a couple of small changes.  I'll post what I did here and you can click on the link for the original recipe.


Chicken Salad

http://www.foodnetwork.com/recipes/chicken-salad-contessa-recipe/index.html

Ingredients:


2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves (or walnuts)
2 stalks celery, diced
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon dijon mustard
1 tablespoon chopped fresh parsley
¼ cup scallions or chives
1 cup green or red grapes, cut in half
Lettuce leaves, for serving

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Shred the chicken with two fork or with your fingers.
Meanwhile, toast the pecans in a pan and set aside to cool.

For the dressing, mix together the mayonnaise, sour cream and mustard.  Add salt and pepper to taste . Fold in parsley and chives.

Place the shredded chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well.  Serve on a bed of lettuce leaves.

Chicken Saltimbocca Pasta Toss - Bakespace International Cooking Tour

When Saltimbocca was decided for the Coast to Coast Challenge I thought I'd sit it out. You see, I believe I have really perfected this dish and I didn't want to alter it. Steve loves it, our friends and family love it. I make it often and already blogged about it. Check out my post here. However, this challenge (or is it cook off?) has gone international and I didn't want to miss out on the fun. I thought that I could make this dish a one pot pasta dish and instead of serving the spinach on the side I would toss it in. So, I did it and you guessed it, it was meant to be! This dinner was fabulous, so fabulous in fact that I couldn't help laughing at how good (and easy) it was. I know, I'm a dork but I just felt SO good about it.

This is almost identical to my other recipe so I'm probably just going to do a little copy and paste but that's why it's so great, I didn't change the recipe, it's just new! Now I know I said this is a one pot dish but consider that I need lots of garlic in my spinach (yes Dad...Garlic...we're Italian...embrace it) so instead of just tossing it in at the end (which you could absolutely do) I decided to saute it separately in garlic and oil and toss it in already cooked. I think it added great flavor.

Chicken Saltimbocca Pasta Toss

Serves 4

Ingredients:

2 chicken breasts, cut into chunks or strips
5 slices of prosciutto di Parma, sliced into strips
4 cloves garlic, sliced
1 cup marsala wine
1 cup all purpose flour
wondra flour
approx. 2 cups chicken stock
salt and pepper
fresh sage
4-5 tbsp butter (can be adjusted or substiuted with oil)
extra virgin olive oil
1 pound cellantani pasta or any short tubular pasta will do
spinach, prepared (see below) or one bag of fresh spinach

Directions:

1. Season all purpose flour with salt and pepper and stir to combine. Lightly dredge chicken into flour shaking off excess. Melt 2 tbs butter and 1 tbsp oil into a large hot pan. Sauté chicken over medium high heat until nicely browned, remove from pan and set aside for later.






2. In the same pan sauté 4 cloves garlic adding more butter or oil if the pan is dry. After a minute or so add the prosciuto slices and let them crisp up. Add a few torn leaves of fresh sage. Toss garlic and prosciutto together and then add marsala wine and use a wooden spoon to scrape up any brown bits in the pan. Let liquid reduce to about half. Add chicken stock and cook for about 10 minutes until reduced a bit. At this point you can add some more sage to infuse the flavor into the liquid. Sprinkle in wondra flour a little at a time and stir after each addition until you get the the thickness you like. You want the sauce to coat the back of a spoon. Once desired consistency is reached add cooked chicken and any accumulated juices into the sauce.


3. Meantime cook pasta in boiling salted water until al dente. (If cooking the spinach prepare now as it only takes minutes to cook.) Drain pasta and add to the pan with the sauce and toss, add spinach and toss.







Sautéed Spinach

Ingredients:

1 bag spinach
4 cloves garlic cracked
extra virgin olive oil
salt

Directions:

Sauté garlic in oil until it begins to lighly brown, add in the spinach and toss so it gets coated with oil. Add more oil if needed, season with salt (and pepper if you like) and once wilted it's done.

There have been some exciting additions to our coast to coast challenges! For one, we have gone international and second, DD of DDpie's Slice has been kind enough to make us a bakespace map. Click on the map to go on our International Saltimbocca Cooking Tour! It's so interesting to see how creative the Bakespace members are. Each recipe is different so you'll be sure to find AT LEAST one you like! On the map, you can choose a location on the left hand pane or you can click on a marker on the map. When the pic of the dish pops up, click on it and it will take you to that person's blog. Hope you have fun on our International Tour!