Wednesday, May 18, 2011

What's for lunch? May 18th 2011

Todays lunch menu features Chicken Marsala, Parmesan Orzo and Sauteed Spinach with Garlic Oil.

Chicken Marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.

Chicken Marsala
1 1/2 lb chicken (breast, thighs)
Salt and Pepper to taste
3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups chicken stock
Salt and pepper, to taste

Preheat oven to 375 degrees. Season chicken with salt and pepper. Place into oven and cook for approximately 20 minutes or until the internal temperature of the chicken is 165 degrees. While the chicken is cooking, add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. (pull pan away from stove when adding wine, may flame). Simmer for 5 minutes. Add chicken stock and cook until thick and flavors are blended. Arrange chicken on serving platter and pour sauce over the chicken.
Serves 4-6

Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta, and several options may be available for consumers to choose from.

The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta. You can also see orzo called kritharaki, manestra, rosa marina, reiskornpasta, or pasta gallo pion. This pasta is very popular in Greece especially, although it is used in other Mediterranean and Middle Eastern nations, and in some parts of Germany as well. The small size can make orzo a very fun pasta to work and cook with.
Bon Appetit!

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