Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

I came across this recipe on Eating Well.  My first thought, “Who does not like chicken wrapped in prosciutto.”  Just so we’re clear:  Wrapped.  In.  Prosciutto.  This is taking chicken thighs, which have about a million ways to be  yum, and wrapping them in prosciutto.  That’s like taking bacon and wrapping . . .  well, ANYTHING.  But saltier and tastier.  Then you’ve got the mushrooms.  Mushrooms and sauce are amazing.  And yes, of course, I made mashed potatoes.  While this dish came together in at least 45 minutes, but more like an hour, as opposed to the 35 minute “total time” suggestion from Eating Well, it was still amazing.  The hubs even commented that he didn’t realize he was coming home to a 5 Star Meal.  Today is Veterans Day, and I’m a Veteran, of course you’re getting a 5 Star meal!

Ingredients:

4 boneless, skinless thighs
1/2 tsp freshly ground pepper
4 thin slices prosciutto (If you are not familiar with prosciutto, accept that it will quickly become the higher-power of your bacon God)
4 tsp olive oil – divided (use extra-virgin if you’d like)
1 large shallot, halved and thinly sliced
1 Tbs finely chopped fresh oregano plus 1 tps, divided (ok, I don’t always have time to mess with fresh herbs, especially with the wonderful freeze-dried options, such as those available by Lighthouse)
8 oz sliced cremini mushrooms (I used 10 oz pre-sliced because that’s how it came and I’m not tossing out 2 oz of pre-sliced mushrooms)
1/2 cup Marsala or dry sherry (the best advice I can offer here, if you aren’t willing to drink it, don’t cook with it.  Look in the wine section of your grocery store.  Avoid “cooking” anything wines .  Cooking wines tend to be higher in sodium and less flavorful.)
1 cup reduced-sodium chicken broth (you want to go with a nice ‘meaty’ broth here.  There are so many that as you pour they look watered down.  My tip, if they look watered down, they are, and that will translate to your dish.My personal favorite is Pacific Foods – Organic)
2 tsp cornstarch

Preparation:

Sprinkle chicken thighs with 1/4 tsp pepper and wrap each thigh with a slice of prosciutto.

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat.  Add chicken and cook, turning once, until browned on both sides and cooked through, 4 – 5 minutes per side.  Transfer to a plate; wrap with foil to keep warm.

Reduce heat to medium and add remaining 2 tsp oil, shallot, and 1 tbs oregano to pan.  Cook, stirring, until shallots are beginning to brown (about 1 – 2 minutes).  Add mushrooms and cook, stirring until browned (4 – 6 minutes).  Add Marsala (sherry will work here, too) and cook about 2 minutes.

In a separate small bowl, whisk broth, cornstarch, and the remaining 1/4 tsp pepper in a small bowl or measuring cup.  Add to pan, stirring.  Return to simmer and cook, stirring constantly, until sauce is thickened (about 4 minutes)

Wine Pairing Suggestions:

Chardonnay
Gamay
Merlot
Pinot Noir
Viognier

Serves 4

Total time: About an hour

Proscuitto-Wrapped Chicken with Mushroom Marsala Sauce

Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce

 *Derived from Eating Well

Honey Walnut Prawns

I love Honey Walnut Prawns. I love them so much I even remember the first time I put one of the tasty morsels in my mouth, “Where have you been my whole life? Why have I not experienced you until now, my sweet little prawn?” Adding to the  mix, we are one prawn loving family. The only caveat is that some restaurants use too much mayonnaise. Maybe it’s because mayonnaise is relatively cheep. Maybe it’s because the chef of that particular establishment really likes mayonnaise. If I can taste the mayonnaise and have a conscience understanding that my prawn is dripping with it, I’m not likely to eat it. I can handle mayonnaise if I don’t put too much thought into it. This recipe does the Honey Walnut Prawn justice and makes me want to eat in more often!

Ingredients:

1 cup vegetable oil
1/2 cup sugar
1 cup walnut halves (I, as always, used what I had on hand which was walnut pieces. Daniela gave them a hearty thumbs up after they had cooled)
1 ½ tsp honey
1 ½ tsp condensed milk (personally, I think this is the secret ingredient. SSSHHHHHhhhhhhh)
1 lb medium shrimp, peeled & deveined
Kosher salt and freshly ground black pepper to taste
1 egg beaten
1/2 cup cornstarch

Preparation:

Heat 1/2 cup water in small saucepan and bring to boil. Add sugar and stir constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to parchment paper lined flat surface to cool.

In a small bowl, whisk together mayonnaise, honey, and condensed milk. Set aside.

Heat vegetable oil in large nonstick skillet over medium-high heat.  Season shrimp with salt and pepper to taste.  Dip shrimp into egg mixture, being sure each prawn is well-coated. With cornstarch in a ziplock bag, add shrimp and gently shake to coat.

Add 8-10 shrimp to the heated skillet at a time. Fry until golden brown and crispy. Transfer to paper towel lined plate.

When all shrimp are cooked, combine shrimp and honey mixture. Gently stir to coat completely. Serve immediately over steamed rice and topped with walnuts.

Wine Pairing Suggestions:

Blanc de Blanc
Chardonnay
Fume Blanc
Sauvignon Blanc
Viognier

Serves 4 (small portions)

Total time: 30 minutes

Honey Walnut Prawns

Honey Walnut Prawns

*Derived from Damn Delicious

Crispy Cod and Roasted Tomatoes

I’m a kitchen gadget girl. “Ooh, does the belong in the kitchen? I MUST have it! What? It was part of some magazine survey of the 10 useless kitchen gadgets? Clearly whoever wrote that article has no idea what they are talking about because THIS I will use!” Says me, all the time. Unfortunately for me, this is the one gadget I could really use, but don’t have. A fish spatula. Even to me that sounds a little crazy. “A fish needs its own spatula? Really, because I’ve got this red one. No? How about the green one? Really? Ok, no one turns down the purple. I mean, come on, it’s purple , no one turns down the purple. You are turning down the purple. Well, I’ve two black and a silver left.” And they won’t work as well on delicate fish like a fish spatula will. I think I need to buy one . . . What are you doing this weekend??

Roasted Tomatoes

Ingredients:

2 Tbs capers
1 Tbs olive oil
1 pint cherry tomatoes
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup thinly sliced basil (best way to slice basil: roll each leaf into a thin tube and slice)
1 cup panko
1 Tbs chopped fresh parsley
2 tsp chopped fresh thyme
4 (6 oz) Alaskan cod
1/4 tsp kosher salt
1/2 tsp ground black pepper
2 Tbs olive oil, divided (with a small amount extra for brushing on fish)

Preparation:

Roasted Tomatoes: Preheat oven to 400°.  Combine first 3 ingredients in a large ovenproof skillet; toss to coat.  Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.  Bake at 400º for 20 minutes.  Remove from oven; top with basil.

Cod: Combine panko, parsley, and thyme in a large zip-lock bag.  Lightly brush cod with olive oil; sprinkle with salt and pepper.  Gently toss cod in zip-lock bag to coat.  Heat 1 Tbs olive oil in nonstick skillet over medium-high heat.  Add to fillets to pan; cook 3 minutes on each side or until desired degrees of doneness.  Repeat procedure with remaining oil and fillets.

Wine Pairing Suggestions:

Chardonnay
Fume Blanc
Pinot Blanc
Sauvignon Blanc
Voignier

Serves 4 large portions
Total time: 40 minutes

Cod

*Derived from Cooking Light 

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