Viva l’Italia!

My love affair with Italian food began many years ago. Over the years I have traveled Italy extensively, savoring the differing cuisines, while developing a greater appreciation for the country’s culture, history and its people. The essence of Italian cooking today is simplicity. One uses the freshest ingredients possible, and then uses basic cooking techniques to enhance the natural flavor of the food. While traveling in Italy, I spent many hours browsing through the market stands overflowing with the vibrant colors of fresh foods in the marketplace. My many trips to Italy also taught me that dining “Italian Style” was more than merely eating. When one sits down at an Italian table, time is taken to savor each course, to visit with those sharing your meal, and to relax after a busy day. Italians learn to appreciate good food when they are young, and eating continues to be one of each day’s pleasures even as they grow to adulthood. Italian women all seem to share a passion for food, which is probably why life in Italy has always revolved around the kitchen. Recipes are passed down through generations, and every holiday revolves around family favorite recipes.
Buon Appetito!

Chicken Marsala

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I love Chicken Marsala!  It is one of my favorite recipes. Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. It’s a delightful meal rich with flavor and a sweet aroma that awakens the senses!  Delicious!!!

“Delizioso” as the Italians would say!

 

 

Cook: 25 min

Yield: 4 serving

 

Ingredients:

  • 1/4 cup flour
  • 1/4 tsp salt
  • 1/8 tsp freshly ground, black pepper
  • 1/2 teaspoon dried oregano
  • 4 chicken breasts, boned, skinless
  • 4 Tbsp olive oil
  • 1/2 cup Marsala wine
  • 1 cup sliced mushrooms
  • 1/2 cup chicken stock (or 1/4 cup cooking sherry)
  • 1/2 lemon

 

Directions:

Mix together the flour, salt, oregano, and pepper.

Pound the chicken breasts gently (with the flat side of your meat mallet).

Roll the chicken in this until well coated.

On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate. (An option is to keep the chicken int he microwave at 10% power for five minutes.)

Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 10 minutes. (If you cooked the chicken in two batches, put all the chicken back in the skillet before you add the Marsala.)

Add in chicken and cook covered another 10 minutes.

 

Note: Serve with a simple pasta dish such as fettuccine with butter and Parmesan cheese.

 

 

 

Chicken Piccata

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Cook: 25 min

Yield: 4 serving

 

Ingredients:

  • 2 skinless and boneless chicken breasts, butterflied, cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

 

Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.