Chicken Marsala | Recipes

You know we are fans of Tyler Florence, you can see another recipe of his here.  This is another one of his, and it is not only delicious but really easy.  We had Kevin’s parents over for dinner and we seriously ate huge portions of this and all had clean plate awards.  I am not ashamed to admit it….

You will need these ingredients.

That would be chicken broth, Marsala wine, pasta, prosciutto, olive oil, butter, mushrooms, parsley, chicken, and flour.

Flour your chicken and cook in the olive oil.

Remove from the pan and add the prosciutto, and mushrooms.

And if you are like me you will sneak bites of the prosciutto right out of the pan…it’s the best part.

Next you will add the broth and the Marsala wine.

And butter.

Return the chicken to the pan and you are pretty much done.  Serve over pasta, with the parsley on top.  It is important to note that we make a bit more of the liquid than the recipe calls for because we love it so.

Do yourself a favor and make this.

Oh, and don’t forget today is the last day to enter the Birchbox giveaway!

Ingredients

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces crimini or porcini mushrooms, stemmed and halved
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Sage Roasted Pork Tenderloin with Plum Sauce | Recipes

This was the first meal Kevin made for me.  It has been one of my favorites since.  This would be a great meal to serve for the holidays as it is very impressive but quite simple.  We actually made this for a Christmas Eve dinner a few years ago.  This recipe is from Tyler Florence.  We always have a pork tenderloin in the freezer so we make this or a variation often.  The plum sauce makes it.  We served this with garlic mashed potatoes and parmesan wrapped asparagus.  Recipe below.

We got the potatoes boiling and started the plum sauce. This is an entire bottle of red wine in the pot.

Add some red wine vinegar, dried prunes, and sugar.

Let this cook for about 20 minutes.  In the meantime, get the tenderloin ready. Trim away the silver skin and any fat.  Season with salt and pepper.  Lay sage leaves on top of the tenderloin and tie it with some butcher’s twine.

Heat olive oil in an oven proof skillet (we use a cast iron) and sear all sides.

Transfer skillet to a 400 degree oven  and continue cooking for about 15 minutes or an internal temperature of 160 degrees.

In the meantime finish the plum sauce.  Transfer the sauce to a blender and blend until smooth.  Keep warm until ready to serve.

For the asparagus, spray a baking sheet with cooking spray.  Place shredded parmesan cheese in a circle on the pan.  Sprinkle a bit of cayenne pepper on each circle.

Blanch some asparagus.  You can roast it, boil it, whatever, but we prefer to blanch it.  Put the cheese into a 350 degree oven (we just placed it in the 400 degree) and watch it.  This takes no time.  The cheese will melt and begin to turn a bit golden.  Take it out of the oven, place 3 asparagus stalks in the middle, and wrap it up like a burrito.

Slice the tenderloin and pour the plum sauce over.  This is so good.  You must try it.

Tyler Florence is our go to chef.  His recipes are easy to follow and impressive.  I love reading his blog and delicious recipes.  Check it out here.

Sage Roasted Pork Tenderloin with Plum Sauce

Time: 1 hour

Serves: 2

Plum Sauce

• 1 bottle fruity red wine, such as Pinot Noir
• 1/3 cup sugar
• 2 tablespoons red wine vinegar
• 3/4 cup pitted prunes
• Sea salt and freshly ground black pepper

Pork Tenderloin

• 4 fresh sage leaves
• 1 pound pork tenderloin
• Sea salt and freshly ground black pepper
• Extra-virgin olive oil

Start with the plum sauce, because it takes longer than the pork. Combine the red wine, sugar, vinegar, and prunes in a pot. Cook over medium heat until the prunes simmer down and get really soft, about 20 minutes. While that is cooking, move on to the pork.

Preheat the oven to 400°F. Arrange the sage sprigs in a row down the length of the pork tenderloin and tie with butcher’s twine to hold them in place. Season the pork all over with salt and pepper. Put a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a little olive oil and get it almost smoking. Add the pork to the pan and sear on all sides until nicely browned and caramelized. Transfer the whole thing to the oven, pan and all, and roast the pork for 10 to 12 minutes.

Puree the prune mixture in a food processor or with a handheld blender. The prunes will thicken the sauce; season with salt and pepper. Cut the string off the pork but leave the sage leaves in place. Slice the pork tenderloin on a slight bias into 1-inch-thick pieces. Drizzle the sauce over the pork.