Sunday, May 23, 2010
Fancy Dinner Party!
My friends and I wanted to make a fancy dinner and get all dressed up. After making plans for it we decided to get dates. I was really excited about the date thing, and I think that my friends started to hesitate on the date, but I made them because I already asked mine. I know this sounds way forward, but someone's got to do the asking and the guys aren't. :) I think the guys had fun, although they didn't get into the dressing up like we did. Here are some of the photos of the food ( I just snapped some fast ones), I wanted to get photos of everyone there, but the guys already thought we were weird!
Main Course: Chicken Marsala
Garlic Mashed Potatoes
Steamed Asparagus with Hollandaise Sauce
Dessert: Fruit Pizza
Chicken Marsala Recipe:
This recipe is from the Food Network chef Tyler Florence. We had 10 people so I had to double the recipe a bit.
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced (We didn't use the prosciutto, but it would have been great!)
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
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 salt and pepper; 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; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.