January 1, 2015

Marsala Veal

Posted by HI Cookery under 01 January | Tags: , , , , , |
Leave a Comment 

Marsala Veal

January 1: New Year’s Day (2015)

Inspired by the announcement that the Pantone company chose “marsala” as the color of the year for 2015, Islander cooked Marsala Veal for our first dinner of the new year—in our new home in the Gulf Coast area of Texas. We had moved from Southwest Texas only a few weeks ago during the hectic holiday season and are still organizing our kitchen and pantry.

According to Pantone, “Much like the fortified wine that gives Marsala its name, this tasteful hue embodies the satisfying richness of a fulfilling meal while its grounding red-brown roots emanate a sophisticated, natural earthiness.”

We blogged about Marsala Chicken a few years ago. We revisited the recipe and used veal instead of chicken as the “propitious protein” for the new year and, like Pantone’s description of the color, Marsala Veal is a fulfilling meal, especially when served with other auspicious foods, such as noodles (“longevity”) or rice (“riches”).

Enjoy the color of the year as well as this recipe for Marsala Veal. Happy 2015!!!

Recipe
(Adapted from the Food Network)

Ingredients

  • 4-5 veal slices for scallopini
  • flour (seasoned with salt and pepper)
  • olive oil
  • 4 ounces prosciutto, cubed
  • 8 ounces mushrooms (baby bella, crimini, porcini, etc.), stemmed and quartered
  • 1 cup Marsala wine (sweet instead of dry)
  • 1 cup chicken stock
  • 1 tablespoon cornstarch (mixed with water to form a paste to thicken the sauce)
  • ¼ cup Italian flat leaf parsley, chopped and for optional garnish

 

Directions

Dredge the veal in flour, shaking off the excess. Heat a little olive oil over medium heat in a skillet. Fry the veal until both sides are slightly browned, being careful not to overcook the slices or they will not be as tender. Transfer to a plate and keep warm. In the same skillet with the drippings, fry the prosciutto.

Add the mushrooms and sauté until brown. Pour in the Marsala wine and cook for about a minute. Stir in the chicken stock. In a small cup, make a paste with the cornstarch and water. Stir into the sauce to thicken. Put the veal slices back into the skillet. Simmer for about five minutes. Put on a platter and garnish with parsley flakes. Serve with pasta noodles or hot rice with the sauce poured over.

Notes

  • Good luck to Highlander in his new job in the Gulf Coast area of Texas (the reason we moved from our beloved San Antonio). Good luck to all our blog readers in the new year!
  • Search our blog for other new year’s recipes.

 

 

 

September 1, 2011

Marsala Chicken

Posted by HI Cookery under 09 September | Tags: , , , , |
Leave a Comment 

Marsala Chicken

Marsala Chicken

September: National Chicken Month

Islander was gifted with an apron that stated: “I like to cook with wine! (Sometimes I even add it to the food.)” Ironically, she does not like to drink wine but she sure likes to cook with it! So when she was gifted with a sweet Italian wine, Marsala, she tried it in a tiramisu recipe and loved it! When she ran out of Marsala, Highlander went to buy another bottle for her. On the back of the Gran Chef brand was the recipe for Marsala chicken. It is surprisingly simple to cook and features the full flavor of the wine. Anyone who likes to cook with wine (and sometimes add it to their food) really ought to try and make Marsala chicken for National Chicken Month.

Marsala Chicken

Recipe

(Adapted from Gran Chef)

Ingredients

  • 2 chicken breasts/cutlets, thinly sliced
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ – 1 cup mushrooms, sliced
  • ½ cup Marsala wine
  • ½ cup heavy whipping cream
  • cooked fettucine, spaghetti or other pasta

Directions

Brown both sides of the chicken breasts in olive oil until cooked through. Season with salt and pepper. Saute the onion, garlic and mushrooms for about a minute. Stir in the Marsala wine and let it simmer for another minute.

Marsala Chicken

Add the cream and cook for 2-3 minutes. Place the chicken on top of the cooked pasta. Spoon the mushroom sauce over the chicken. Garnish with Italian parsley (optional).

Marsala Chicken

Notes

  • Some versions of this Marsala chicken recipe call for dredging the cutlets in seasoned flour. After they are fried in olive oil, the cutlets are set aside and the other ingredients are added to the same pan to make a gravy.
  • For something similar, check out our Champagne chicken recipe that we posted on National Champagne Day (December 31) to celebrate New Year’s Eve.
  • More Marsala may be used in tiramisu! See our blog recipe for tiramisu in October, which is National Dessert Month.
  • Thanks to Olga W. for the apron that inspired this post. And thanks to Lisa L. for our first bottle of Marsala wine that she sent from Sicily, Italy.