Menu for the week of January 27th, 2008
Sunday
Chicken Marsala
Saute'd zucchini
Monday
Pork Chops
Cous Cous
Tuesday
Chicken Scallopine w/ Balsamic
Green Salad
Wednesday
Pork Tenderloin
Broccoli
Orzo
Thursday
Braised Italian Sausage
Friday
Shrimp Scampi
Saturday
TBD
Sunday, January 27, 2008
Sunday, January 06, 2008
Recipe: Carrabba's Chicken Marsala
Carrabba's Chicken Marsala
I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. WBIR.com-recipes
4 Servings
Time to make 40 min 30 min prep
Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 (4 ounce) cans mushrooms, drained
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts
olive oil
1. Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.
2. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
3. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
4. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
5. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4
I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. WBIR.com-recipes
4 Servings
Time to make 40 min 30 min prep
Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 (4 ounce) cans mushrooms, drained
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts
olive oil
1. Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.
2. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.
3. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.
4. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks.
5. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4
Recipe: Carrabba's Italian Grill - Chicken Bryan
CARRABBA'S ITALIAN GRILL CHICKEN BRYAN
Source: Chef Chad in Houston TX
Serves 6
Chicken
6 large chicken breasts
1-2 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese, softened to room temperature
Sun-Dried Tomato Sauce
2 Tbsp. butter
1 Tbsp. finely chopped garlic
1 Tbsp. finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 Tbsp. cold unsalted butter, cut into small pieces
1 1/2 cup finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
Source: Chef Chad in Houston TX
Serves 6
Chicken
6 large chicken breasts
1-2 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese, softened to room temperature
Sun-Dried Tomato Sauce
2 Tbsp. butter
1 Tbsp. finely chopped garlic
1 Tbsp. finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 Tbsp. cold unsalted butter, cut into small pieces
1 1/2 cup finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. white pepper
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
Menu for the week of January 6th, 2008
Menu for the week of January 6th, 2008
Sunday
Chicken Bryan
Broccolini
Monday
Chicken Marsala
Egg Noodles
Saute'd zucchini
Tuesday
Chicken & Gorgonzola
Wednesday
Pork Tenderloin
Broccoli
Cous Cous
Thursday
Braised Italian Sausage
Friday
Shrimp & Mango
Orzo
Saturday
Island Fare
Sunday
Chicken Bryan
Broccolini
Monday
Chicken Marsala
Egg Noodles
Saute'd zucchini
Tuesday
Chicken & Gorgonzola
Wednesday
Pork Tenderloin
Broccoli
Cous Cous
Thursday
Braised Italian Sausage
Friday
Shrimp & Mango
Orzo
Saturday
Island Fare
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