{"id":321,"date":"2012-02-10T21:49:47","date_gmt":"2012-02-10T21:49:47","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=321"},"modified":"2012-02-10T21:49:47","modified_gmt":"2012-02-10T21:49:47","slug":"valentines-day-cheffin-part-i","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/valentines-day-cheffin-part-i\/","title":{"rendered":"Valentine’s Day Cheffin’: Part I"},"content":{"rendered":"

Yup, it’s coming up people and you know what that means; flower stores all over are counting their rose pedals, heart-shaped boxes full of chocolates are selling like hot cakes, and restaurants are getting booked up by the hour.\u00a0 But you know, with all the hustle and bustle associated with going out on Valentine’s day, the “special” just seems to get lost in it all.\u00a0 Don’t get me wrong, I love going out for a prepared romantic meal for two, but how romantic can it be when stuffed in a loud, crowded room full of people?\u00a0 You really want to enjoy that time with just that special someone sitting across from you.<\/p>\n

So, why don’t more people just make it a more intimate, romantic setting for two at home?\u00a0 Well let’s be honest – this is a girl’s holiday and I think I could say pretty confidently that girls usually reign supreme in the kitchen over guys.\u00a0 Some guys might feel a little lost and overwhelmed at the idea of making a beautiful meal at home that will impress, so they’re quick to just go through the phone book and find a perfect place to have it done for them.\u00a0 Well, I think I can help guys.\u00a0 I thought I’d share a recipe that I think would be perfect for this Valentine’s Day, all while keeping it simple, and still getting the romantic satisfaction that you’re truly looking for.\u00a0 Creamy, savory, delicious Chicken Marsala will definitely put love in the air, and in your tummy.\u00a0 And don’t be shy ladies; if you feel like switching the tables around, this dish will be sure to please him too:<\/p>\n

Chicken Marsala with Angel Hair Pasta<\/strong><\/h2>\n

\"\"Ingredients<\/h2>\n
    \n
  • 4 skinless, boneless, chicken breasts (about 1 1\/2 pounds)<\/li>\n
  • All-purpose flour, for dredging seasoned<\/li>\n
  • Kosher salt and freshly ground black pepper, garlic & onion powder<\/li>\n
  • 1\/4 cup extra-virgin olive oil<\/li>\n
  • 4 ounces prosciutto, thinly sliced<\/li>\n
  • 8 ounces crimini or porcini mushrooms, stemmed and halved<\/li>\n
  • 1\/2 cup sweet Marsala wine<\/li>\n
  • 1\/2 cup chicken stock<\/li>\n
  • 2 tablespoon unsalted butter<\/li>\n
  • 1\/4 cup chopped flat-leaf parsley<\/li>\n
  • 1 pound box of Angel Hair Pasta<\/li>\n<\/ul>\n

    <\/h2>\n

    <\/h2>\n

    Directions<\/h2>\n

    Start a pot of salted water to boil for the pasta.<\/p>\n

    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 the salt, pepper, garlic and onion powder; mix with a fork to distribute evenly.<\/p>\n

    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 \u2013 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.<\/p>\n

    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.\u00a0 Add pasta to the boiling water; the pasta should take 4-5 minutes to cook.\u00a0 Simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.\u00a0 I suggest a nice, buttery Chardonnay to pair with.\u00a0 Hope you enjoy!
    \n