Chicken Marsala with Garlic Mashed Potatoes and Sugar Snap Peas with Bacon
Sugar Snap Peas with Bacon
Very Easy... my local grocer did not have fresh sugar snaps so I bought a frozen bag and steamed them. While that was steaming I cooked five strips of bacon. When both were finished I broke up the bacon and combined it in a bowl with the sugar snaps, a tablespoon of butter, and a little salt and pepper to taste.
Garlic Mashed Potatoes
Skin your russet potatoes (around 6-7) and cut into small cubes and put in boiling water. Boil until tender with the poke of a fork. Then drain the water and add a stick of butter. After butter has melted begin mashing the potatoes and while mashing add some garlic salt, salt and pepper to taste, and around 1/4 a cup of milk (you can add a little more milk if you want to keep mashing the potatoes and get a creamier texture).
From: America's Test Kitchens
4 boneless, skinless chicken breast (5-7 oz each), fat trimmed
1 c. unbleached all-purpose flour
salt and ground pepper
2 tbsp oil
2 1/2oz (a/b 3 slices) pancetta, cut into 1 by 1/8 in. pieces
8oz white mushrooms, sliced (a/b 2 c.)
1 med. garlic cloves, minced or pressed
1 tsp tomato paste
1 1/2 c. Sweet Marsala
1 1/2 Tbsp juice from lemon
4 tbsp unsalted butter, cut into 4 pieces
2 Tbsp minced fresh parsley leaves
-Adjust an oven rack to the lower-middle position on the oven, place a heatproof plate on the rack, and heat the oven to 200 degrees.
-Pat the chicken breast dry
-Place flour in a shallow baking dish or pie plate
-Season both sides of chicken with salt and pepper
-Working with one at a time, coat both sides of chicken with flour.
-Lift the breast from the tapered end and shake to remove excess flour and set aside.
-Meanwhile, heat oil in a large 12in heavy bottom skillet over med-high heat until shimmering
-Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 mins.
-Using tongs, turn the cutlets and cook on the second side until golden brown and the meat feels firm when pressed with a finger, about 5 mins longer
-Transfer chicken to the heated plate and return plate to oven... (I had VERY thick chicken breast, larger then 5-6oz and found turning the oven up to 350 and letting them bake until the sauce was done cook them through).
-Return the skillet to low heat and add the pancetta.
-Saute', stirring occasionally and scraping the pan bottom with a wooden spoon to loosen the browned bits, until the pancetta is browned and crisp, about 4mins.
-With a slotted spoon, transfer the pancetta to paper towels to drain.
-Add the mushrooms to the pan and increase the heat to medium-high.
-Saute', stirring occasionally and scraping pan bottom, until the liduid released by the mushrooms evaporates and the mushrooms begin to brown, about 8-10mins
-Add the garlic, tomato paste, and cooked pancetta and cook, stirring constantly, until the tomato paste begins to brown, about 1 min.
-Off the heat, add marsala.
-Return the pan to high heat and simmer vigorously, scraping browned bits from the pan bottom, until the sauce is slightly syrupy and reduce, about 5mins
-Off the heat, add the lemon juice and accumulated juices from the chicken.
-Whisk in butter, one Tbsp at a time, until incorporated.
-Stir in parsley and season with salt and pepper to taste.
Pout the suce over the chicken and serve immediately.