12/16/14

Chef Terry’s Perfect Chicken Marsala

Perfect Chicken Marsala

While we usually make it a rule not to post recipes that are included in our free weekly dinner plans, this one is special, as it was specifically requested by one of the amazing “Big Buddy” volunteers at last week’s Sparks of Hope winter camp.

Anyone who is willing to show that much love to a hurting child, well…I’ll break the rules for them, anytime! :)

Plus, chicken marsala is in my top 5 favorite dishes, and this reminded me that it’s been too long.

This is Chef Terry’s personal recipe, and I’m posting it because, yeah…it’s better than mine. (Please don’t tell him I said that…)

-Chef Perry
SimplySmartDinnerPlans.com
Chef Terry’s Chicken Marsala
Active Time: 15 min.
Total Time: 25 min.

  • 2 chicken breasts, skinless, boneless
  • salt & black pepper
  • 1 tbsp. olive oil
  • 2 tbsp. butter, divided
  • 1 med. yellow onion
  • 1/2 lb. white mushrooms
  • 3 garlic cloves
  • 1/2 cup dry Marsala wine
  • 3 oz. mascarpone cheese
  • 1/2 tbsp. Dijon mustard
  • 5 sprigs flat-leaf parsley
  • 6 oz. dried fettuccine

Mise en Place:

Skin & chop the onion. Gently wipe the mushrooms with paper towel and then slice. Skin & mince the garlic. Chop the parsley. Bring a large pot of salted water to boil. See our post: 5 Tips for Perfect Pasta

Preparation:

Season the chicken with salt & black pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 1/2 of the butter in the same skillet over medium-high heat, then add the onions and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 12 minutes.

Meanwhile, add the fettuccine to the boiling water and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with the remaining butter and season, to taste, with salt & black pepper.

(By the way, if you’re enjoying this recipe, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Add the wine to the skillet to deglaze (see our video) and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices.

Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.

Stir in the chopped parsley. Season the sauce, to taste, with salt & black pepper.

Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top & garnish with parsley.

03/19/14

Thank you for helping the kids!

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So, our double pig roast at The Beer Station was a HUGE success! Everyone had a great time for this “Ides of March” party, the food was great (if we do say so ourselves…) the amazing beers flowed freely, and the generosity in donations to MY KITCHEN (our Independent Cooking Classes) was overwhelming.

We want to take the opportunity to express our gratitude to some amazing folks who made this event, and the MY KITCHEN program, possible.

Sparks of Hope logo

First kudos go to our long-time friends over at Sparks of Hope. A wonderful outreach in their own right, they have almost single-highhandedly made it possible to launch our cooking classes next month, by taking us on a mind-bogglingly generous shopping spree for the majority of our kitchen hardware.

We love you guys!

946551_534079563313557_1332576708_nThanks to Rusty Truck Brewing for the amazing beers, and their generous donation of a full keg (the proceeds from those sales were donated to our program).

You guys rock!

And, of course…

THE BEER STATION

 

 

 

06/7/13

Look what’s new around here!

Heyya hauties,

Summer’s here and the time is right for…cooking! And, boy oh boy, are we doing a lot of it!

Tons of Outreach stuff over the next few months. We’ve been busy, busy, grilling for the Tualatin VFW’s Memorial Day Picnic; fixin’ a celebration lunch for the Impact NW Mentors Program; and getting auctioned off at the Sparks of Hope 2013 Gala & Auction!

Honored to cook for some WWII heroes! (and about 140 others, lol)

Honored to cook for some WWII heroes! (and about 140 others of our country’s bravest and best!)

Coming up, we’ll be cooking up a bbq spread for the winners of last year’s Amy Roloff Charity Foundation auction; grilling up a mess of burgers and dogs (and maybe a little brisket) for the kids and families the “Bridges of Housing” summer picnic, and get geared up for teaching our youth cooking courses for at-risk kids in the Portland Public Schools this fall!

Banana Pudding Parfaits for the Impact NW Mentors and Kids.

Banana Pudding Parfaits for the Impact NW Mentors and Kids.

Chef Terry and I had a fantastic time at the Tigard Public Library last week, offering our Intro to Meal Planning class. Looking forward to teaming up with them, as well as the Wilsonville Public Library, for several more free classes over the next few months!

Plus, of course, we’re busy creating and testing delicious, nutritious new recipes for your hautemealz.com Meal Plans. Look for more action on the grill, and lots of fresh veggies and salads as the weather warms up.

We have a couple of other new developments around here that we’d like to let you know about, as well…

First, if you’re local to the Portland/Metro area, hautemealz will be hosting cooking demonstrations (with samples!) at the Wilsonville Farmer’s Market every Thursday. The Market opens at 4:00pm, and the demos will typically run at 5:00, 6:00, and 7:00pm.

Kale Slaw at the Wilsonville Farmer's Market

Kale-Bacon Slaw at the Wilsonville Farmer’s Market

We demo’d our Kale & Bacon Slaw at the season opening of the market, last night, and had a blast. Tons of wonderful people, great food, and amazing fresh, local ingredients!

Dana Ramsey, our beautiful booth hostess, at the Market.

Dana Ramsey, our beautiful booth hostess, at the Market.

I’m a hautie… R U?

HautiesTee

We also wanted to let you know that, given the amazing response we’d had to our new “I’m a hautie” logo, we’ve opened a hautemealz CafePress store to offer the logo in a variety of colors and styles on shirts, office items, cases, and all kinds of fun stuff!

FYI…there’s no mark-up on these items (everything’s being sold at Cafepress’s minimum), as we think it’s enough that folks want to advertise us.

Look for some cool contests this summer, featuring gift-certificates to the store, as prizes!

Okay…back to the kitchen!

– Chef Perry