It all started with a tomato….. Beautiful fragrant tomatoes. And what a better way to have it with fresh mozzarella. Or so we thought!!!!
Here I am, in my kitchen putting together dinner. In one hand, I have the tomatoes that require a few seconds assembly, in the other hand, beautiful chicken breasts that will be prepared according to my son’s wishes: breaded.
Assembly starts: cutting the tomatoes and mozzarella and placing them in a bowl. Opening the refrigerator to get basil, parmesan and an egg. As I am doing all this, my mind is going over all the wonderful events of the day, the wonderful time I had with a very dear friend of mine as well as answering homework questions.
Where am I? Oh!!! Yes!! As I reach to the crisper drawer instead of getting basil, I grab green leaf salad. At the sink I clean and wash my salad, and on auto pilot, I am placing it in the bowl with the tomatoes and the mozzarella. I proceed to season the salad.
My son walked back into the kitchen wanting to taste the caprese and at that moment I look down at my little bowls and realize that somehow I do not have your typical caprese anymore, but a caprese salad with real salad in the mix.
Now… you may ask: what happened to the chicken?
Well the chicken that was to be breaded ended up along the way skipping the egg and the bread crumbs mixture, but just been floured and placed directly in the hot skillet. Once I realized what I did, just added some Marsala wine to the skillet, more butter and had the most tender chicken breast we ever had.
A bit of an eclectic dinner but I do not have any left overs.
… and yes those are mint leaves with the chicken, I did not have any basil on the refrigerator.
Tonight’s August 28, 2013 dinner:
Mozzarella, Tomatoes and Red Leaf Salad
Chicken Marsala
Roasted Potatoes
CHICKEN BREASTS AL MARSALA
4 large chicken breasts, pounded thin of needed – or 8 small
1 tablespoon unsalted butter
1 tablespoon olive oil
Flour
¾ to 1 cup dry Marsala wine
Salt and pepper
In a large skillet over medium low heat, add the olive oil and butter.
Drench the chicken breast with salt and pepper and flour. Add the chicken breasts to the skillet, making sure that the skillet is not over crowded.
When tone side of the chicken breasts are almost done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat and turn the chicken.
Add a teaspoon of butter. Blend well together.
