Chicken Marsala

January 16, 2008
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A quick, stove-top chicken supper you can make while you’re winding down from your day at work. Pour yourself a glass of wine and you’ll be in heaven. SAM

4 skinless boneless chicken breast halves (2 pounds)
1/2 teaspoon salt
Freshly ground white pepper to taste
1/4 teaspoon ground sage
1 teaspoon olive oil
1 medium onion, finely chopped (1/2 cup)
1/2 pound mushrooms, brushed and sliced
1/4 cup Marsala wine
1/2 cup chicken broth
1/2 cup half-and-half
1 tablespoon minced fresh parsley

Wash the chicken breasts, pat dry, and sprinkle both sides with salt, pepper, and sage. In a large skillet or chef’s pan, heat the oil over medium-high heat until hazy. Add the chicken and cook until golden, 6 to 8 minutes per side. Transfer to a serving plate and keep warm. Reduce the heat to medium, add the onion and sauté, covered, until translucent, about 10 minutes. Add the mushrooms and sauté, uncovered, until they give up their liquid, about 5 minutes more. Add the wine and stock and cook, uncovered, until liquid is reduced by half. Remove from the heat, stir in the half-and-half, and pour over the chicken. Sprinkle with parsley.
Makes 4 servings.

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Sherry Punch

December 30, 2007
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Tea-based punches are the best, in my opinion. This lemony concoction is like a fabulous glass of iced tea with the extra added attraction of sherry. It’s great for parties, big or small. You can even serve it at weddings. Hmmmmm … SAM

12 medium lemons
3 family-sized tea bags
1 cup sugar
1 quart water, boiling
1 750-ml bottle dry sherry

Juice the lemons, reserving the rind. Place the tea, lemon rind, and sugar in a large, non-reactive plastic or stainless steel container. Pour in the boiling water, cover, and brew for 5 minutes. Remove the tea bags and rind. Cool and add the lemon juice and sherry. Serve over ice.
Makes 12 servings.