Makes 4 servings
An Italian staple, chicken marsala is usually sautéed. In our grilled version, the breast is topped with a sauce of marsala wine, mushrooms, and prosciutto. Also, use the sauce to top grilled veal, steak, or pork chops.
• 3 tablespoons unsalted butter, cut into tablespoons, divided
• 10 ounces white mushrooms, thinly sliced
• 2 ounces sliced prosciutto (not paper thin), cut into 2-by- ¼-inch strips
• 3 tablespoons finely chopped yellow onion
• 1 tablespoon all-purpose flour
• ¾ cup dry marsala
• ¾ cup reduced-sodium chicken broth
• 4 boneless and skinless chicken breasts halves, 7 to 8 ounces each
• 2 tablespoons olive oil
• 1 ½ teaspoons of favored grill seasoning
• Finely chopped fresh flat-leaf parsley for garnish
1. To make the sauce, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with the flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Set aside. (The sauce can be kept at room temperature for up to 2 hours.)
2. Prepare an outdoor grill/stove for direct cooking over medium heat.
3. Cut each breast half in half crosswise to make a total of 8 chicken breast pieces. Brush with oil. Season grill/pan with grill seasoning.
4. Lightly oil cooking surface and place the chicken on it. Cook until chicken is lightly browned and feels firm when the top is pressed with finger, about 10 minutes total. Remove from cooking surface.
5. Reheat the sauce in skillet over medium heat, stirring constantly. Remove from the heat. One tablespoon at a time, add the remaining butter and stir until incorporated into the sauce. Season with salt and pepper. Place 2 chicken pieces on each serving plate. Spoon equal amounts of the sauce over each serving, sprinkle with parsley, and serve hot.
Broiled Chicken Marsala: Broil the chicken in a preheated broiler with the rack adjusted about 8 inches from the source of heat. Cook, turning occasionally, until firm when pressed with a finger, about 10 minutes.
Tip: Boneless chicken breast is too thin to test correctly with a thermometer, so the “touch test” works best. The more well done the meat, the firmer its texture.
Makes 4 servings
Johnny’s sister Mary Louise has a nickname: Weesie. Here is “her” pasta, with two sauces to really deliver a bowl of full flavor. Make the sauces ahead of time, and the dish will come together in no time at all.
• 2 Tablespoons extra-virgin olive oil, divided
• 10 Ounces white mushrooms, sliced
• 1-Pound medium (21/25 count) shrimp, peeled and deveined
• 2 Garlic cloves, minced
• Lemon butter sauce
• 2 Scallions, white and green parts, thinly sliced
• Kosher salt and freshly ground white pepper
• 1 Pound fresh fettucine
• 2 Cups Alfredo sauce
• ½ Cup freshly grated Romano cheese, plus more for serving
1. Bring a large pot of water to a boil over high heat. Add salt to taste.
2. Meanwhile, move fast to make the sauce, which you want to be finished at the same time as the pasta. Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a bowl.
3. Heat the remaining tablespoon of oil in the skillet. Add the shrimp and cook, stirring occasionally, until almost opaque throughout, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic softens, about 1 minute more. Return the mushrooms to the pan. Stir in the lemon butter sauce and scallions and reduce the heat to very low. Stir just until the sauce is warmed and smooth, but not hot and melted, about 30 seconds. Season with salt and white pepper. Set aside.
4. Add the fettuccine to the boiling water and stir well to separate the strands. Cook according to the package directions until al dente. Drain well and return to the cooking pot. Add the Alfredo sauce and Romano cheese and mix well.
5. Using tongs, transfer the pasta to 4 warm bowls. Top with equal amounts of the shrimp mixture and serve immediately, with additional Romano passed at the table.