Chicken Porcini
4pcs / 5oz Chicken Breasts Trimmed
Dry Porcini Mushrooms Minced
2 tbsp. Olive Oil
½ Small Red Onion Minced
½ Red Bell Pepper Minced
2 Garlic Cloves Minced
1 Cup good Beef Broth
Salt & Pepper
1/3 Cup of Marsala Wine
4 tbsp. Butter
Fresh Chopped Parsley
4 oz Gorgonzola Dolce
Encrust 1 side of chicken breast with the dry porcini mushrooms. In preheated pan Sauté chicken in olive oil until lightly browned & repeat on other side (4 minutes total) remove chicken and add red onion, red bell pepper, garlic and salt and pepper and 2 tbsp. butter and cook until softened. Deglaze w/ wine then add beef broth. If you like a lot of mushrooms add them now. Reduce the heat to simmer and add chick back into sauce. Cook covered for 6 - 8 min on low heat. Sauce should be thickened, correct the consistency w/ more broth or wine. When the chicken is done remove from pan and keep warm. Add 2 tbsp. of butter to sauce while stirring and sauce becomes creamy. Place sauce gorgonzola dolce on chicken on serving platter and top with hot sauce garnish with fresh chopped parsley.
Buon Appetito
ITALIAN PLUM TORTE - 8 cut
Line 4 / 9 in pans w/ parchment and spray w/ pan release
Cream together:
4 cups Sugar
1 lb Butter
Blend in and divide between teh 4 pans:
4 cups Flour
4 teas Baking Soda
¼ teas Salt
8 Eggs (lg)
Next:
14 Italian Plums - cut in half & pitted - place Plums cut side down in batter
Pressing down slightly
Topping
Mix Well and Cover Plums dividing evening:
4 teas Lemon juice
2 Tbls Ground cinnamon
1 cup Granulated sugar
Next:
Preheat oven @ 350* bake for 35 minutes
Or
Conventional oven @350* for 1 hour
Serve warm & dust w/ powdered sugar
Apple or Peaches may be substituted
Freezes beautifully