Thursday, July 18, 2013

Chicken Marsala

Hello all of you beautiful souls! Oh how I have missed you! Thank you so much for all of the get well wishes, prayers, thoughtful emails and love you have sent my way. It has been so touching to me and my Family. I love you all and you give me the support I need to beat this cancer.  I was so hesitant to let you all know what was going on with my health, but it was the best thing I could have done. 

So let me update you all. After my film was reviewed by two cancer specialists, I finally got the final diagnosis and treatment plan. I have 2 tumors on my left ovary, and one inside my left ovary. The one inside is the one causing all of the pain. I also have a small tumor in my uterus on the left side near the ovary. Then I also have cervical cancer. 

I have surgeries done August 5th to remove all of the tumors and start chemo. So I am not sure how often I will be posting on here. It will all be dependent on how I feel. I am so bored and miss cooking. So you won't be waiting too long. The minute I can, I will be on here!

The other day I had a great pain tolerance day. So I made my husband this special dish. I love getting imported Prosciutto from little Italy as a special treat for him. This is one of his favorite dishes because it is full of mushrooms and the delicate prosciutto he loves.

Gluten-Free Chicken Marsala
adapted from Tyler Florence

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
Gluten-Free All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces sliced mushrooms
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. Dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. 
Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. 
Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. 
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. 
Add the chicken stock and simmer for a minute to reduce the sauce slightly. 
Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and serve.
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