Monday, May 7, 2007

Ramps & Chicken Marsala




    Every year for my birthday (April 22nd) I go Morel hunting, I love everything about it the smell of the leaves, the sounds of the wild, the fresh air, I mean what is not to love. This year was alat year for morels and we only found 6 of them; however, my sister and I found a beautiful forest full of ramps so we stopped and dug some up. Lacy and I did not plan to dig up wild leeks so here we are crouched down on the forest floor digging up leeks with our bare hands. there was a nice clean swamp just a few yards away so we were able to wash up with little problem and the ramps were wonderful added to Chicken Marsala.







  • gnocci in tomato sauce
  • grilled beef brisket with grilled potatoes, pineapple, glazed carrots, and grilled onions
  • brisket and blue cheese sandwich
  • homemade tomato soup
  • chicken Marsala
  • Amy's southwest eggrolls






Chicken Marsala




I have been trying to creat a good chicken marsala and Martha Stewart came through.





3/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 (about 5 ounces each) boneless skinless chicken breast halves, butterflied
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 ounces white button mushrooms, sliced
2 cups sweet Marsala wine
1 garlic, finely minced
3 tablespoons freshly squeezed lemon juice, (juice of 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley





Directions
1. Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.
2. Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
3. Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley.




I served the chicken with brown rice and steamed broccoli and cauliflower.

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