Yup, it’s coming up people and you know what that means; flower stores all over are counting their rose pedals, heart-shaped boxes full of chocolates are selling like hot cakes, and restaurants are getting booked up by the hour. But you know, with all the hustle and bustle associated with going out on Valentine’s day, the “special” just seems to get lost in it all. Don’t get me wrong, I love going out for a prepared romantic meal for two, but how romantic can it be when stuffed in a loud, crowded room full of people? You really want to enjoy that time with just that special someone sitting across from you.
So, why don’t more people just make it a more intimate, romantic setting for two at home? Well let’s be honest – this is a girl’s holiday and I think I could say pretty confidently that girls usually reign supreme in the kitchen over guys. Some guys might feel a little lost and overwhelmed at the idea of making a beautiful meal at home that will impress, so they’re quick to just go through the phone book and find a perfect place to have it done for them. Well, I think I can help guys. I thought I’d share a recipe that I think would be perfect for this Valentine’s Day, all while keeping it simple, and still getting the romantic satisfaction that you’re truly looking for. Creamy, savory, delicious Chicken Marsala will definitely put love in the air, and in your tummy. And don’t be shy ladies; if you feel like switching the tables around, this dish will be sure to please him too:
Chicken Marsala with Angel Hair Pasta
Ingredients
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging seasoned
- Kosher salt and freshly ground black pepper, garlic & onion powder
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
- 1 pound box of Angel Hair Pasta
Directions
Start a pot of salted water to boil for the pasta.
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 the salt, pepper, garlic and onion powder; mix with a fork to distribute evenly.
Heat the 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 the excess. Slip the cutlets into the pan and fry for 5 minutes on each side 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 prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in 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. Add pasta to the boiling water; the pasta should take 4-5 minutes to cook. Simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. I suggest a nice, buttery Chardonnay to pair with. Hope you enjoy!
