Chicken With a Mushroom Cream Sauce

Chicken with a Mushroom Cream Sauce

This is a wonderful fall/winter dish that is easy to make and packs a bunch of homey, inviting and comforting flavors.  Great for a family meal, dinner party, or romantic dinner for two.

2 lbs chicken cutlets

3/4 cup Marsala (you may substitute Sherry or Madeira)

1 cup chicken broth

1 Tbsp balsamic vinegar

10 oz mushrooms (cremini were used here), roughly chopped or sliced

2 cups heavy cream

4 shallots, finely chopped

salt and pepper to taste

Extra Virgin Olive Oil

2 Tbsp butter

1/2 cup flour

In a saucepan melt butter with approximately one tablespoon olive oil over medium heat.  Saute shallots until translucent, approximately 2-3 minutes.  Add Marsala and reduce until almost completely evaporated.  Add balsamic and chicken broth and continue to reduce by half.  Add heavy cream and lower the heat to low and simmer until the sauce is thick enough to cover the back of a spoon.  Set aside.

In a separate pan melt 1 Tbsp butter and 1 Tbsp olive oil.  Add mushroom and cook just until softened but not wilted, approximately 3-5 minutes.

Dredge the chicken cutlets in flour that has been seasoned with salt and pepper.  In a saute pan heat 2 Tbsp olive oil.  Brown cutlets on each side (approximately 3-5 minutes per side).  Remove from heat and keep warm.  

Add mushrooms to cream sauce and heat until warmed through.  Pour sauce over warm cutlets and serve immediately.

Suggested side dishes:  mashed potatoes, asparagus, arugula salad.

Berries with Sabayon

A fantastic end to an elegant meal.  Refreshing and light with a sense of richness that will lend to your meal the grand finale that will give you and your guests a great memory of a great time spent at dinner.  This can be made a day or even two ahead of time.

Berries with Sabayon

Serves 8

6 egg yolks

1 cup superfine sugar

6 Tbsp Grand Marnier

1½ cup heavy cream

2-3 boxes strawberries (or other berries)

Beat egg yolks and sugar until very light in color.  Whisk in Grand Marnier.  Set over a pan of simmering water and whisk until thick (~150˚) and sugar is melted.  Remove from heat; cool over ice water, stirring constantly until cold (4-5 minutes).

Whip cold heavy cream until soft peaks form and fold gently into cold custard.  Refrigerate.  Can be made a day ahead.

Spoon over fresh berries and serve.

Lemon Garlic Chicken Breast

 This is a great, simple recipe with explosive flavor.  Serve the chicken as a whole breast, sliced, or prior to marinading you can cube the chicken for skewers.  Versatile and delicious!

Lemon Garlic Chicken Breast

2 lbs boneless skinless chicken breasts
3/4 cup fresh lemon juice (about 5-6 lemons)
1 cup Extra Virgin Olive Oil
2 Tbsp minced fresh thyme
4 garlic cloves, minced
salt and pepper.

Whisk together the lemon juice, olive oil, thyme, garlic, salt and pepper.

Place the chicken in a large zip lock bag and pour the marinade over the chicken in the bag.  Seal the bag being sure to get out as much air as possible.  Shake the chicken around in the bag to coat the chicken with the marinade.  Refrigerate 5-6 hours or overnight.

Preheat grill to medium-high heat.  Grill the chicken breasts approximately 8-10 minutes per side until cooked through.  Serve warm.

The Ultimate Lemon Merengue Cookies

The Ultimate Lemon Merengue Cookies

These are the most addicting merengues I have yet to make.  The lemon makes them have a special touch that gives you a feeling of having a pie without the guilt.  Crunchy on the outside and smooth and creamy on the inside.  A great holiday gift or pot luck item to bring along regardless of the season.  Even great for school bake sales as there are no nuts!

4 egg whites

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp vanilla extract

1 1/3 cup super fine sugar

1 tsp lemon zest, or more to taste

Preheat oven to 275 degrees.

In a stand mixer with whisk attachment add the egg whites, salt, and cream of tartar.  Blend on high speed until soft peaks form.  Add in the vanilla then the sugar slowly while still beating until stiff peaks form.  Add in the lemon zest to combine.

Line a baking sheet with wax paper and place heaping spoonfuls of the egg mixture onto the prepared trays.  Bake in oven approximately 30-35 minutes.  Merengues should easily pull off the paper.  Cool completely on a wire rack.  Store at room temperature in an air tight container.