Friday, August 24, 2012

What's Cooking?

Chicken Marsala with "Out of this world" Smashed Potatoes

Chicken Marsala

2 tbsp. olive oil
2 tbsp. butter
4 chicken breasts, pounded so they are even thickness
4 shallots, sliced
8 ounces crimini mushrooms, sliced
1 c. GOOD sweet marsala wine  (Yes Mormon friends that means you are going to have to go to the liquor store.  Do NOT even try this recipe with cooking wine.)
1/2 c. chicken stock
1 tsp. arrowroot mixed with a little water
2 tbsp. butter
salt and pepper to taste

Smashed Potatoes
5 russet potatoes, baked
10 cloves garlic
1/2 c. herbed boursin cheese
1/2 c. chicken stock
1/4 c. butter

Heat oil and butter in sauté pan over medium high heat.  Salt and pepper chicken and then cook until golden brown, about 7 minutes per side (depending on thickness).  Remove from pan and put a foil tent over plate and place in warm oven.

Heat 2 tbsp. butter and 2 tbsp. olive oil in small fry pan.  Add garlic and cook until deep golden brown over medium heat.

Add shallots and cook until they start to get translucent.  Increase heat to almost high and add mushrooms, turning often until they start to caramelize and any moisture has evaporated.

Scoop out flesh of potato and smash with a fork.

Reduce heat to medium high and add evaporated, reducing by half.

Remove garlic from fry pan, cool briefly, and mince.  Add to potatoes and fold.

Add cheese and fold well.

Add chicken stock, cooking for a couple of minutes, then add arrowroot mixture.  Cook for a few minute until sauce starts to thicken.  It won't thicken much, but you will notice a little difference.

Heat chicken stock and butter.  Add to potatoes, a few tbsp. at a time, folding well after each time, until your reach a creamy, not dry and sticky, consistency.  If you need more liquid mixture, heat more up.

Add butter, stirring until butter is incorporated.  Salt and pepper to taste.


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