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And what makes the dish a nice marsala.

And again you will read on the website about marsala. Really nice wine to cook with, its got this nice sweet flavor. Screw top so you don’t have to spend a lot of money. Make sure it’s a decent brand of marsala. All right in the hot pan, I’m using my stainless steel pan. No nonstick for this. I got a couple of tablespoons of olive oil and a chunk of whole butter. Soon as the butter melts, we’re going to sear those chicken breasts. Now I’m going to go approximately 5 minutes per side.

So I’m going to go skin side down. And that’s not going to cook it all the way through. Its going to be about half way cooked. So that was about 5 minutes on the skin side. I’m going to flip them over. The Heats on medium at this point. I’m going to give five minutes on that side. Again there not cooked all the way through, but there about half way cooked. We’re going to finish cooking them gently in the sauce. Now your next move, put about a table spoon of butter into the pan dripping there. Your going to dump your mushrooms in. now mushrooms really soak up a lot of oil. So don’t be afraid here when it looks like it um.. the olive oil and butter is disappearing, its not.

Its just going into the mushroom. We’re going to sauté those for about 5 minutes. But very important I want you to add a nice big pinch of salt pepper to this. Again you want to stay on medium heat. Alright. Nice big pinch of salt and pepper. That’s going to draw out the liquid of the mushroom. Its going to help sauté aa.. its going to help aa.. caramelize a little quicker as the water evaporates. and after about 5 minutes. You can see, you get a nice little brown color on them. I’m going to add a couple table spoons of minced shallots. Now again people describe shallots as like halfway between garlic and onions. its, Its not really true. Its got a really unique flavor. Most grocery stores have shallots now.

So I’m going to give those a little swirl in that hot pan. And hot pan, I should keep saying that I’m on pretty much medium heat the whole way here. Alright give those a quick little sauté maybe two three minutes. And then a table spoon of flour just sprinkle it over your mushrooms and shallots. There’s enough fat in that pan basically we make a quick little room here. Now pop quiz. How long should you sauté flour to get rid of that starchy taste? huh! What did you say? Yup! About three or four or five minutes. Alright. Now Since this is going to cook in the sauce, the flour taste will cook out. We’ll give it three or four minutes.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: campfire cooking, cooking for two, southern cooking recipes

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