Chicken Marsala

Ingredients

6 (4-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
2 cups thinly sliced mushrooms
2/3 cup Marsala wine
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
Fresh parsley sprig and sliced cherry tomatoes for garnishes, optional

To make

01. Place chicken breasts between 2 pieces of waxed paper.  Lightly pound each piece of chicken to a 1/8-inch thickness.

02. Heat oil in a large skillet over medium heat until hot but not smoking.  Add mushrooms; saute until soft, about 10 minutes.  Add chicken to skillet.  Cook, turning once, until meat is no longer pink, about 6 minutes.

03. Remove chicken to a serving platter; cover with foil to keep warm.  Add wine to skillet; bring to a boil, then simmer until liquid is reduced by half, about 5 minutes.  Stir in parsley and pepper.  Pour sauce over chicken.  Add garnishes if desired.

Perfect partner: Glazed carrots

Boil 1 pound baby carrots until tender.  Drain well and transfer to a serving bowl.  Toss with1 tablespoon butter, 2 tablespoons apricot preserves and salt and black pepper to taste.

Rib Eye Steak & Mushroom Sauce

Ingredients
2 rib eye steaks, sliced 1 1/2″ thick
8 mushroom caps, sliced
Marinade
1 stick butter
5 tablespoons lemon juice
3 teaspoons dry mustard
3 tablespoons Worcestershire sauce
4 cloves garlic, minced

1. Place meat in a large, deep dish.  Melt butter with seasonings.  Pour half of marinade over steaks and marinate several hours, turning once.

2. Preheat broiler.  Transfer steaks to broiler pan and drin marinade into small saucepan.  Broil steaks medium-rare (8 minutes per side).  Remove to a warm dish and cover with foil, while you warm sauce.

3. Heat mushrooms in marinade until tender (do not boil).  Just before serving, pour over steaks.

Mushroom risotto with peas

Ingredients

• 8 cups canned low salt chicken broth
• 1/2 oz dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 10 oz white mushrooms, finely chopped
• 2 garlic cloves, chopped
• 1 1/2 cups Arborio rice or short grain white rice
• 2/3 cup dry white wine
• 3/4 cup frozen peas, thawed
• 2/3 cup grated Parmesan
• salt and freshly ground black pepper, optional

Instructions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6-8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.