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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Raspberry Almond Mazarin Tart Recipe

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One of my favorite Scandinavian treats is the mazarin tart. It is rich and regal yet one of the easiest things one could make for friends… the perfect dessert.

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Preheat oven to 350F.

Dough Ingredients

  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1 egg yolk
  • 1 cup flour
  • 1/3 teaspoon sea salt

Cream butter & powdered sugar. Add egg yolk (save egg white for filling). Combine. Add flour & sea salt. Mix well. Place some flour on countertop. Separate dough into six equal pieces. Press into six 4-inch tart pans with removable bottoms. Make sure bottoms and sides are covered as you would a pie crust. Set aside.

Filling Ingredients

  • 7 ounces almond paste
  • 1/3 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 egg white (remaining from above egg yolk)
  • 1 teaspoon almond extract
  • 1/4 teaspoon sea salt

Whip butter and almond paste until combined well. Add sugar, egg, egg white, almond extract, and sea salt. Whip together. Spoon filling into tart crusts. Place all tarts on a baking sheet. Bake for 25 minutes. Cool until they can safely be removed from tart pans.

Topping Ingredients

  • 1 cup Strawberry or raspberry preserves

Spread a few tablespoons of preserves over the top of the almond tarts while they are still somewhat warm.

Serve on a pretty little plate.  Add a few fresh raspberries on top and drizzle with chocolate if desired.

This recipe can also be made in about a 10-inch tart pan for one large tart.

Alternate Topping

  • 1 cup powdered sugar
  • 1 tablespoon sherry wine

Mix together well to make a lovely glaze. Spread over top of tarts after they have cooled. Allow icing to dry for several hours before serving.

These are an impressive holiday dessert but also easy to make ahead and refrigerate for a hot summer evening.

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Southwest Rub Recipe

One has not lived until one has entered into a simple shop at Pike Place Market in Seattle and asked an old Mexican woman which spices to buy if one were to want to cook authentic Mexican food. How she sold me a basket full of spices without speaking a single word of English I will never know but I’m glad she did.

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Will coat about 4 chicken thighs or 2 butterflied chicken breasts.


Ingredients

  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground paprika molido (regular paprika is also fine if you don’t have this)
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoon ground coriander
  • 1 tablespoon cayenne pepper (can be halved if you prefer your seasoning less spicey)
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons fresh ground pepper

Toss all ingredients together in a large bowl. Coat chicken well with rub. Allow to sit for about 20-30 minutes. Brush off excess rub. Grill as usual. For added zing, drizzle fresh lime juice over chicken while it grills.

Make sure with a meat thermometer that the inside temperature at the thickest part of chicken reaches 165F. Less than 165F will make your family sick. Too far over 165F will make chicken dry. For these reasons, it’s good to watch it very closely. If using a different meat than poultry, just look up the safety temperature for that meat. 

This recipe can be baked at 350F in the oven for about 20 minutes as well. Just make sure middle of chicken pieces reach 165F.

Thank you, lovely Mexican lady. Your smile and your wordless sales abilities have changed my world.

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Homemade Rich, Meaty Bolognese Sauce Recipe

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I’m pretty sure every last one of my Facebook friends has visited Italy this week. There are beautiful pictures of naked male statues standing by glorious fountains, bold red wines, and churches – oh, the churches. And I’m all sittin’ over here in Seattle listening to my neighbor’s favorite music and eating a whole wheat bagel covered in peanut butter & jelly. Perhaps this post came out of my subconscious jealousy (and by subconscious, I mean complete awareness).

Cue the neighbor’s music that sounds like the back end of an eighties boom box by the time it reaches my ears… I’m about to welcome you to my own Little Italy.


Once you accomplish the initial steps, this is a great recipe to throw in the crockpot for the remaining 4 hours. Hey, Rome wasn’t built in a day so you had to know their sauce would take at least four hours to make. Also, you know I never miss capitalizing on a great pun. Like, ever. I’m sorry. You’re welcome. I’m sorry.

You have not tried spaghetti sauce until you’ve had bolognese. I promise you will never go back.

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Ingredients

  • 1 large yellow onion, finely diced
  • 2 large carrots, finely diced
  • 3 stalks celery, finely diced
  • 5 garlic cloves
  • 3 medium tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 cup unsalted butter (1/2 a stick)
  • 4 ounces pancetta, diced
  • 8 ounces ground beef
  • 8 ounces ground veal
  • 8 ounces country style ground pork
  • 1 1/2 cups milk
  • 1 1/2 cup water (1 cup may be replaced with a dry white or red wine if you’re feeling especially fancy pants)
  • 3 tablespoons beef Better Than Bouillon
  • 1/4 cup tomato paste

Most meats come in about one pound packages. If making one recipe, you can freeze the other halves. You’ll be making this again soon. I promise.
Preheat oven to 350F. It is a good idea to dice veggies in advance. This is a long simmering dish; but, it is also pretty busy in the beginning. Set veggies aside.
After veggies are diced, cut tomatoes into quarters and place on a baking sheet drizzled with olive oil. Salt & pepper tomatoes. Add garlic cloves (still wrapped in peels) to pan as well. Bake for 20 minutes. This is the only step that requires the oven so you can turn it off.
In a large pot, pour olive oil and add butter. Melt over medium-high heat. Add pancetta and allow to cook for a few minutes. Add diced veggies. Cook until onions are translucent.
While veggies cook, place milk, water, Better Than Bouillon, and tomato paste into a medium bowl and whisk together. Set aside.
Remove tomatoes and garlic from oven when they are done. Place tomatoes into food processor. Remove peels from garlic (they should practically slide off) and add. Process until still a little chunky, but soup-like.
Add ground meats. Using utensil, chop meat up well while cooking. Pieces should be very fine. Allow to cook until juices evaporate and meat is beautifully browned and somewhat sticking to bottom of pan.
Add bouillon mixture to pot. Stir in. Add processed tomatoes and garlic to pot. Stir in. Allow sauce to simmer on lowest heat with a lid partially covering for about 4 hours. Make sure to check and stir once and awhile. Sauce will become more red and be kind of oily in texture as it cooks. Near the end is a good time for additional salt since it may reduce down and become too salty if you add a lot in the beginning.
When it is time to serve, cook noodles according to instructions on box. Be sure to bring water to a boil first, add noodles, then cook for as long as box says (all noodle cooking times are different).
If you don’t count the fact there are no naked male statues standing by glorious fountains, bold red wines, and churches, it’s just like I’m there. Only, you know, I’m watching the Mariners on ESPN and approximately 5,661 miles away from an ancient colosseum.

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Fresh Roasted (or Grilled) Restaurant Salsa Recipe

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I haven’t met a soul yet who can resist Mexican restaurant salsa and chips. We get full before our meal comes. Amirite?

How spiffy would it be to make your own salsa at home and have the power of making your salsa as mild or spicy as you like? How awesome would it be to have the power to say you’ll skip the 2,794-calorie burrito platter and just get full on the chips & salsa freebies?


Your answer is here. Let’s salsa.

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If oven-roasting, preheat oven to 350F. If grilling, turn grill on medium-high.

Ingredients

  • 4 tablespoons olive oil
  • 6 medium tomatoes, stemmed & cut in quarters (I like vine-ripened but fresh outta the garden are for sure the best)
  • 1 medium red onion, peeled and cut into quarters 1-3 jalepeno peppers, stemmed & cut into quarters (removing seeds is optional)
  • 4 garlic cloves, remove peels after roasting
  • Sea salt
  • Freshly ground pepper
  • 2 tablespoons tomato paste (optional, great addition when using out-of-season tomatoes)
  • Juice of half a lime
  • 3 green onions, roots removed then diced
  • 1 bunch of cilantro, leaves only

Drizzle a couple of tablespoons of olive oil over a half sheet pan that has sides. Place tomatoes, onion, peppers, and garlic cloves on pan. Drizzle with a couple more tablespoons of olive oil. Sprinkle with sea salt and pepper. Place pan in oven for about 20 minutes or until sizzling. If grilling, place larger items on grill and turn occasionally until charred on outside edges. Place smaller items in a cast iron pan drizzled with olive oil to heat up.

Place all ingredients into a large food processor and pulse until the texture of restaurant salsa as pictured above. Sample with a tortilla chip to be sure the flavoring is right and that there is enough salt to bring out all the gorgeous flavors of your salsa.

Now that you’ve saved 2,794 calories, let’s do margaritas, you zesty little thing.

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A Birthday Party for Dotter With Owls and Fondue

It seems like just yesterday we celebrated dotter’s 16th birthday. I told her and son they must never grow up but neither one of them listened to me. Son now towers over me and dotter celebrated her 20th birthday this weekend.

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She’s my St Patrick’s Day baby. I told her over lunch the other day about the day she was born. She was mortified. It’s payback for her deciding to grow up.


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I hid her birthday party supplies up high on a shelf but since dotter is also taller than me, I discovered that my high is not high enough. Thankfully she approved. She’s into owls lately.

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But what she did not see was all the hard work and heartache that was going into our party plans. And by heartache, I mean that these are not chocolate. I forgot about them baking for an hour and a half. It’s a six to eight-minute baking time recipe. Sigh.

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Ahhhh that’s better.

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We found these adorable white chocolate shamrock mints at Common Folk in Bellevue, Washington. If you have not been, please do. And tell them I sent you. And buy mints. They are loverly.

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Finally, the big day arrived. Here is dotter smiling with her cake.

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Here is dotter thinking about how amazing 21 will be.

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Here is dotter thinking deep thoughts.

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Here is dotter… well, I don’t know what she’s doing in this picture but she’s adorable, even so.

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And here is dotter ready to eat cake.

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At Dotter’s request, we did a fondue party. Here is my cheese fondue recipe.

Cheese Fondue:

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 cup Hefeweizen beer
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mustard
  • 2-3 cloves minced or smashed fresh garlic
  • 1-2  teaspoons cayenne pepper (optional)
  • 1 pound block* sharp cheddar cheese, grated (or more, if desired)
  • Sea salt & pepper to taste

Heat olive oil in a large saucepan. Sprinkle in flour and stir & cook for a couple of minutes (don’t skip this step or your fondue will taste yucky – like flour). Add liquids while continuing to whisk. Add remaining ingredients and cook on low heat until cheese is completely melted. Place in fondue pot or in crock pot to keep warm. If heated too high, sauce can separate, so be sure to keep over low heat.

*Block cheese is best because it’s not coated in cornstarch & will melt much better than pre-grated cheese.

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And chicken broth for cooking beef & chicken. Just heat over a high heat (electric fondue pots are best for this) & add sea salt & pepper. Let everyone know how important it is that their raw chicken doesn’t touch their plates and gets cooked thoroughly before eating.

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And this. Isn’t she beautiful? I adopted her from a thrift store. I love her.

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Fresh berries, cutie orange pieces and banana slices ready to dip into the glorious chocolate. I love the Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips because they don’t have the cornstarch coating that normal chocolate chips have. Instead of becoming a thick mess, they melt perfectly.

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Oh, yes, and mini marshmallows.

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New baby cuddles for Cindy – good for the soul.

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I love the way toddlers smile after each step they take upstairs that they aren’t supposed to be climbing up. This little guy is so cute, he makes me forget there is anything else going on in the room.

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Oh, yeah. Dotter’s birthday. Time for gifts!

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And, finally, cake. Happy birthday, dotter. My Northwest has been brighter and luckier every day since you were born.

Speaking of gifts… it is now time to give away our four tickets to the Seattle Bites Food Tour! Thank you again, Seattle Bites! Let’s do this.

Congratulations to:

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Michele, I hope you and three of your friends enjoy the tour! Congratulations!

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Ground Turkey Tamales With Enchilada Sauce Recipe

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Tamale. Tamale. I love ya’ tamale. Only, you know, today is tamale. And tamale is today.  Oh, who am I tryin’ to kid? I love tamales today. And every day. And tomorrow. And you will too… especially making them at home. This is a great recipe to make with friends or family. It is the social Mexican equivalent of snapping beans on the front porch in rocking chairs.

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Prep:

Soak 20 large corn husks in water (there are usually about 40-50 to a bag sold in grocery stores). Place a clean plate or tray upon them to keep them from floating out of the water.

Ground Turkey Tamale Filling:

  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 20 ounces ground turkey 
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon oregano powder
  • 3 teaspoons cumin
  • 1/2 teaspoon chipotle powder
  • Sea salt & pepper
  • 1 teaspoon leaves from 2 sprigs fresh oregano, minced

Heat olive oil over medium-high heat in a large frying pan. Add diced onions and fry until translucent then add ground turkey. Stir in chili powder, garlic powder, oregano powder, cumin, chipotle powder and plenty of  salt & pepper. Cook until done then set aside.

Enchilada Sauce:

  • 1/4 cup olive oil
  • 1/4 cup flour
  • 2 tablespoons chili powder
  • 4 – 5 cups chicken stock and/or water
  • 3 tablespoons tomato paste
  • 1 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons cumin
  • 1/2 teaspoon sugar
  • Seas salt & pepper to taste

Heat olive oil in frying pan over medium high heat. Sprinkle in flour and whisk continually while cooking for a couple of minutes. Whisk in chili powder and then pour in 4 cups of chicken stock and/or water. Sauce will thicken as it heats. Evaluate thickness of sauce and add 1 more cup of water or broth if desired. Cook down for a few minutes again and then turn heat to low. Stir in remaining ingredients. If you don’t think sauce is flavorful enough, it probably needs a bit more salt. Add salt just until you experience all the wonderful flavors. Stir 2/3 of the sauce into the ground turkey set remaining sauce aside for serving.

Masa Dough:

  • 2 cups masa
  • 2 1/2 cups chicken stock
  • 1/2 cup shortening
  • 1 tablespoon chili powder
  • 1/4 cup fresh cilantro leaves, minced
  • Sea salt to taste

Place all ingredients into a large bowl. Stir well with a wooden spoon until everything is combined. Taste and stir in additional salt of needed.

Assembling the Tamales:

Place about 6 cups of water in steaming pot and turn on high. Bring to a boil & turn heat down to medium to simmer. Don’t let the water get so high that it rises to the steaming rack as to not get the tamales wet.

Lay a softened corn husk out with top facing away from you. Press about 2-3 tablespoons of masa dough on the upper left side. Pressing with fingers, cover about 2/3 across the husk, leaving about 2-3 inches free at the bottom of the husk. It helps to pretend your making it the shape of the blue corner on the American flag.

Place a line of about 2-3 tablespoons of ground turkey filling straight up & down the middle of the masa dough. Turn corn husk so the left masa edge is facing you. Roll tamale away from yourself. Fold the bottom (which has no masa dough on it) up toward the top of the tamale. Repeat and place tamales on a tray.

When all tamales are prepared, place upward in the steaming rack. Simmer for about one hour.

To Serve:

It is most fun to place tamales in or on a pretty dish and serve in husks, allowing each guest to unroll their own. Of course, they will be very hot & steamy, so everyone will need to be careful. Serve with sauce and, if desired, grated cheese, sour cream, chopped fresh cilantro and maybe diced tomatoes. The possibilities are limitless.

And to my friend, Roz, who recently sat with me, patiently picking cilantro leaves, let us make tamales next time and pick cilantro on the front porch together in rocking chairs. Today, tamale, or whenever you’d like to pretend we’re in an Anne of Green Gables movie – only, you know, based in Tijuana.

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Braised Chicken With Dried Cherry Compote

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What is gorgeous and festive and scrumptious and festive? Why, braised chicken with dried cherry compote, of course. She is sexy upon a plate of arugula and impressive for your guests. Doubled or tripled, she is perfect for a shindig – for she is a party on a plate and in your mouth.

Braised Chicken With Dried Cherry Compote


Braised Chicken Recipe

  • 1/4 cup olive oil
  • 1 chicken, fabricated (cut into pieces)
  • 1 yellow onion, diced
  • 2 cups chicken stock
  • Leaves from about 8 fresh thyme stems
  • Sea salt & pepper to taste

Heat the olive oil in a large, oven-safe pot over medium heat. Brown the chicken pieces a few pieces at a time. After skin is golden brown on all sides, set chicken pieces aside.

Add onion to remaining olive oil and cook until somewhat translucent. Add the chicken back into the pan and enough chicken stock to come to about 1/2 the way up the chicken. Sprinkle with thyme leaves, salt and pepper.

Bring to a simmer, cover lightly with foil and bake at 350F for about 60 minutes or until middle of the breasts are 165 degrees on meat thermometer. Remove from oven when done.

Dried Cherry Compote Recipe

  • 1/2 sweet onion, diced
  • 1 tablespoon vegetable oil
  • 1 cup sugar
  • 1/2 cup balsamic vinegar
  • 1 cup chardonnay wine
  • Sea salt & pepper to taste
  • 12 ounces dried cherries
  • 3/4 cup water
  • 1/4 teaspoon crushed red pepper (optional)

Cook onion in oil in saucepan over medium heat until somewhat translucent. Add sugar and balsamic vinegar. Allow to cook for about 15 minutes while stirring until sugar mixture turns a golden caramel. Carefully add  wine and salt. Continue to boil, stirring for a minute or so. Add dried cherries and reduce heat to medium-low. Stir occasionally, until liquid has reduced down to become syrupy, about 45 minutes. Add water. For a sweet and spicy zing, add a 1/4 teaspoon of crushed red pepper to compote at the same time as adding the water. Cook for another 15 minutes, stirring occasionally.

When chicken is done baking, place on a platter and top with dried cherry compote. ‘Tis lovely served with Swedish rye bread.

She is sweet and saucy.  She will not disappoint. Plus, you get to use the word “compote” when telling your guests about her and that is always most impressive.

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Homemade Gnocchi Recipe

How does one deal with nervously wondering how one will come across on national television? How does one deal with helping one’s dotter move out on the same weekend? Um. Well. One doesn’t. One organizes closets. One is extra chatty with guests. One makes comfort food.

I feel better about the whole thing since my inner feelings while taping the show didn’t show themselves on air. There was that one exception, however, of my double chins. I can’t decide which one of them I love best.

Dotter? Well, she is doing well too. She loves her new place and is very grown up but misses me already which makes me feel warm and cozy inside. She also only has one chin so I must have done something right.


INGREDIENTS:

  • 2.5 pounds russet potatoes
  • 2 – 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • Parmesan cheese (optional)

Peel potatoes well. Cut into about 2 inch pieces. Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium and cook for about half an hour or until a fork poked into potatoes slides out very easily. Drain potatoes.

Put warm potatoes through a potato ricer or food mill. Add flour, salt & white pepper into potatoes. Work together until becomes a nice dough.

Place a little flour on countertop and, taking small amounts of dough at a time, roll to form a long strip of pasta dough. Continue until finished. Cut rolled dough into 1 inch pieces.

If desired, roll each gnocchi over a cheese grater or fork for added beauty.

Put a fresh pot of salted hot water on to boil. Then add the gnocchi a few at a time so they don’t stick together while cooking. Allow to cook until all raise to the top of the hot water. This doesn’t take long. Drain gnocchi.

Place on a serving platter or bowl. If you like, sprinkle with parmesan cheese. There are many ways to enjoy gnocchi as there are exercises to work it off. You can go simple with fresh sage and butter or red sauce has a delightful freshness that counters the heaviness of the gnocchi well.

Dotter sent a picture of kitty this morning who is not coping with the move nearly as well. Kitty is burrowed under a bed comforter in a little ball. I can relate, kitty. And after some comforting gnocchi, my chins and I will probably do the same.

This recipe makes about six servings.

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Mushroom Risotto Recipe

She is not always familiar, for she is foreign. She is not rice, for she is frumpy. She is not pasta, for she is temperamental.

INGREDIENTS:

  •  1/4 cup olive oil
  • 1 cup sliced or diced fresh mushrooms
  • 1 medium yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • 6 cups chicken broth
  • 2-3 tablespoons beef Better than Bouillon
  • 3 tablespoons butter
  • 1/2 cup fresh parmesan cheese, grated (plus more for top if desired for garnish)
  • One small handful fresh chives, finely chopped
  • Salt
  • Pepper

To prepare for all that is holy and lovely, pull all ingredients together ahead of time. Cut onion and mushroom and heat olive oil on medium-high in a somewhat deep frying pan.

Saute mushrooms until softened and a beautiful brown. Using a straining utensil, remove mushrooms from pan and set aside.

While cooking the mushrooms in the frying pan, heat the chicken broth in a separate saucepan until warm in a saucepan. Keep warm (but don’t allow it to reduce).

Place chopped onions into oil. Cook until translucent and caramelized. Add minced garlic. Then add Arborio rice and stir until rice is translucent around the edges yet white in the center.

Finally, the finicky side of risotto… the babysitting.

Pour white wine into risotto. Stir and cook on medium heat until wine is nearly all absorbed by the rice.

Add about 1/2 to 3/4 cup of broth and stir and cook until broth is nearly all absorbed.

Continue to cook and add broth in this same fashion until broth is gone but, more importantly, until risotto is al dente (not mushy and not crunchy). The dish should be a little creamy. Stir in 2-3 tablespoons beef Better than Bouillon to your liking.

Stir in cooked mushrooms, butter, parmesan cheese and chives. Add salt & pepper last since you can’t be sure how much salt you will need until after the parmesan has been added.  If desired, sprinkled freshly grated parmesan over the top and perhaps some freshly chopped chives.

Serve hot and serve often for she is warm and gorgeous and comforting. For she is risotto.

To make this into a main dish, you can stir in pieces of  cooked chicken. 

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Chicken Marsala Recipe

Perhaps this should be called Indulgent Chicken Marsala Recipe. But I can’t help it. I love a breaded piece of chicken. And I love a gravy sauce. One would probably never guess I was born as far away as one can get from the south while still in America. Well, there was that one thing – the fact that I spelled y’all as ya’ll for forty years might have been a clue.

INGREDIENTS:

  • 6-8 whole chicken breasts
  • 1 1/4 cup flour (divided)
  • 1/2 cup canola or vegetable oil
  • 1 cup mushrooms, diced or sliced
  • 2 cups chicken broth
  • 1 cup dry Marsala wine (can use sweet Marsala wine if preferred)
  • 3 tablespoons Better than Bouillon Chicken Base
  • Juice from 1/2 fresh lemon
  • 3 tablespoons butter
  • Salt
  • Pepper
  • Leaves from 6 fresh oregano stalks, chopped

First, pound chicken breasts until about even all the way across.

For breaded chicken, just use 1 cup or so to coat each piece in flour. This is entirely optional, you know, for those who do not have a southern girl on the inside.

Heat pan with oil to medium-high heat. When hot, fry chicken until 165 degrees inside the middle.

Set chicken aside.

Fry mushrooms in same pan. Set aside as well on a separate plate after cooked.

Make sure pan has about 4 tablespoons of oil in it. If not, just add some and wait until hot again. Sprinkle 1/4 cup of flour into pan and whisk immediately. Cook a few minutes or until somewhat brown. Pour in chicken broth and continue to whisk. Sauce will thicken.

Again, thickening the gravy is optional. You can also just let it cook down for a while until it reduces to a lovely sauce.

Pour in Marsala wine.

Continue to whisk.  The whisking exercise makes the breading and the gravy okay.

Gravy will turn a beautiful brown color. Add chicken base, salt and pepper to taste. Stir until chicken base melts into gravy. Stir in lemon juice, butter and then mushrooms.

And fresh oregano.

Pour gravy over chicken and serve.

Though she is stunning served on her own, she also pairs will with pasta or a fresh green salad. She is chicken Marsala. She is indulgent. I’d imagine she originated in the southern part of Italy.

 

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© Deanna Morauski 2009-2017