chicken marsala

Chicken Marsala & Quick Tiramisu

In honor of Father’s Day, I wanted to make a couple recipes my dad would like! Much to his dismay, and mine, I didn’t learn to cook until I left home. When I do get the chance to cook for him, he picks Veal Marsala. Chicken makes it a little more approachable, but this recipe works beautifully with veal if you can find it. And while Dad doesn’t have much of a sweet tooth, something with coffee and a bit of alcohol, like this Tiramisu, can usually tempt him. Happy early Father’s Day, Papi! Wish I was making this for you on Sunday. 

chicken marsala

Chicken Marsala

Course Main Course
Cuisine Italian

Ingredients
  

  • 1/2 cup flour, for dredging
  • salt and pepper
  • 2 chicken breasts, split in half horizontally and pounded thinly or 4 thin cut chicken cutlets
  • olive oil, for cooking
  • 8 oz baby Bella mushrooms, sliced
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth
  • 1 tbsp butter
  • parsley, chopped, for garnish
  • pasta, cooked, for serving

Instructions
 

  • Place the flour in a pie plate or on a small sheet pan. Season well with salt and pepper, then dredge the chicken in this mixture on both sides, shaking off any excess.
  • In a large skillet, heat some olive oil over medium high heat and pan fry the chicken until golden brown. Flip and cook on the other side. Remove chicken from skillet, then add a bit more olive oil and saute the mushrooms until golden brown. Add the marsala and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce to thicken, then turn off the heat and swirl in the butter to melt and smooth out the flavor of the sauce. Add the chicken cutlets back to the sauce to warm. Season with salt and pepper, then garnish with parsley and serve over cooked pasta.
Keyword pasta
quick tiramisu

Quick Tiramisu

Course Dessert
Cuisine Italian

Ingredients
  

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 8- oz container mascarpone cheese, softened slightly (left at room temperature for about an hour)
  • 1 cup Espresso or strong brewed coffee
  • 1/4 cup Irish cream
  • 2 tbsp sugar
  • 24 ladyfingers
  • cocoa powder or grated chocolate, to garnish

Instructions
 

  • In the bowl of a mixer, whip the heavy cream and sugar until soft peaks form. Add the mascarpone and whip to stiff peaks.
  • In a shallow bowl, stir together the coffee, Irish cream, and sugar. Quickly dip half of the ladyfingers into this mixture and place at the bottom of a shallow, small baking dish. This can also be assembled in individual glasses. If using bakery style ladyfingers that are soft like a sponge cake, dip very briefly. If using crunchy ladyfingers, dip them longer. Top with about half of the sweetened mascarpone. Repeat layering and then garnish with the cocoa powder or grated chocolate. Refrigerate (soft ladyfingers will be ready almost immediately; crunchy cookies need about 2-3 hours to fully soften).

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