Warning. The prospect of running a marathon in less than three days can cause you to do crazy things. It can skew your sense of reality. Make you vaguely delusional. And impulsive. Very. Impulsive.
For example, you may suddenly become convinced that it is a good idea to not go to histology class in lieu of taking a nap. Or you may leave all of your packing until twenty minutes before the GO Shuttle is supposed to pick you up and take you to JFK. (Not that it matters, because the GO Shuttle will be 45 minutes late anyway.) Better yet, you may decide that enough is enough and that you are going to take matters into your own hands and kiss this boy who you kind-of-sort-of-definitely have a thing for. Five minutes before the GO Shuttle is supposed to pick you up. Talk about good timing and lucid thinking.
Or, perhaps what is craziest of all you could potentially go home the weekend before your marathon and attempt to cook dinner for the pickiest eaters of all time. A feat that may in fact rival running 26.2 miles.
All I have to say is thank god for Tyler and this recipe. It was a winner all around. In fact, I think this is the only time that my brother, who generally only gives me ambivalent, non-descript opinions about my food, actually said that he liked what I cooked. The chicken and mushrooms were completely infused with the buttery, salty, marsala-y flavor of the sauce and each bite kept you going back for more. And more. Until you realize that 6 people have just eaten a meal that was supposed to feed 8. This is something that will go down in the history book as a recipe to make again and again.
As a side note/announcement. You have exactly 5 days (until October 20th) to email me your Regional Recipes – Scandinavia entry. So get to it. My email address is firstname.lastname@example.org. And my inbox is patiently awaiting your entry.
Serves 4 (I doubled the recipe), adapted from Tyler Florence
1 1/2 lb thin-sliced chicken breasts
2 tbsp olive oil
4 oz prosciutto
10 oz sliced mushrooms
1/2 cup marsala wine
1/2 cup chicken broth
2 tbsp butter
1/4 cup parsley
3/4 lb pasta
1. Set up the water for the pasta and cook according to package directions. I used fresh whole wheat pasta from out local Italian deli, which was outstandingly fabulous.
2. In a bowl mix together a whole bunch of flour, salt, and pepper. Dredge the chicken in the flour mixture, shaking off any excess.
3. Heat the oil over medium-high flame. When hot, add the chicken, cooking for about 5 minutes per side or until golden and crispy. Remove to a plate and keep warm.
4. Lower the heat to medium and add the prosciutto, which has been cut into strips. Saute for 1 minute. Add the mushrooms and saute until their moisture has evaporated, about 5 minutes. Season with salt and pepper. Add the marsala and boil until the alcohol has cooked off. Add the stock and simmer for a minute to reduce a bit. Add the chicken back into the pan and simmer until heated through. Season with salt and pepper, garnish with parsley, and serve over the pasta.
I am submitting this to Tyler Florence Fridays!
And to Presto Pasta Nights which is being hosted next week by Heather of Girlichef, one of my favorite bloggers!