As seen from the kitchens of Sac Metro Fire in Sacramento, California
Chicken Marsala
- Ingredient list:
- 4 skinless, boneless, chicken breasts (approx. 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 8 ounces cremini or porchini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute.
Heat oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off excess. Slip the cutlets into the pan and fry for 5 minutes on both sides until golden, turning once. Do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour Marsala into the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Mushroom Cream Sauce
- Ingredient List:
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- Salt and Pepper to taste
- 6 ounces portobello mushrooms, sliced
- 1 cup heavy cream
Melt butter in a saute pan over low heat. Add garlic. Season with salt and pepper. Add mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove.
Other favorite recipes from Sac Metro Fire in Sacramento, California
Clem’s Chicken Casserole-serves 4
- Ingredient List:
- 4 split chicken breasts
- ¼ teaspoon pepper
- ½ cup vegetable oil
- 20 ounces frozen asparagus spears
- 1 can cream of chicken soup
- ½ teaspoon curry powder
- ½ cup Best Foods mayonnaise
- 1 teaspoon lemon juice
- 1 cup cheddar cheese
Sprinkle pepper over the chicken and saute in a skillet with the corn oil. Saute 6 minutes or until the chicken turns white and is opaque. Remove the chicken and drain. Cook asparagus by the package directions 4-5 minutes. Drain\ and place the asparagus in a baking pan. Place the chicken over top of the asparagus. Mix the chicken soup, curry powder, mayonnaise and lemon juice together. Pour over the chicken and asparagus. Sprinkle the cheese on top and bake at 375 degrees for 30 minutes.
East-West Flank Steak Wraps-makes 4 servings
- Ingredient List:
- 1 cup rice vinegar
- 2 tablespoons dark sesame oil
- 1 tablespoon honey
- 1 lb beef flank steaks
- 2 cups coleslaw mix
- ½ cup chopped green onions
- 1/8 teaspoon salt
- Dash pepper
- 4 flour tortillas
- 1/3 cup honey roasted peanuts
Combine vinegar, sesame oil, and honey and put ¼ of dressing in a bowl and set aside. Place flank steak in plastic bag and add remaining ¾ or dressing. Marinate in refrigerator 10 minutes. Add coleslaw mix to remaining unused dressing. Add green onion, salt and pepper. Toss and set aside. Grill steak until desired doneness. Season steak with salt and pepper and slice diagonally. Warm tortillas and place beef, coleslaw mixture and peanuts down the center of each tortilla.
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