03.19.09
Last evening
I’ve done a couple of variations on Chicken Marsala lately. The one I did for supper last evening entailed a fairly straightforward procedure: brown the chicken breast medallions in a little olive oil, set aside, add a little more oil, add minced garlic and sautee mushrooms, add the marsala and deglaze the pan, add heavy cream, put the chicken back in, add some crumbled gorgonzola. Serve over pasta, sprinkle with chopped flat-leaf parsley and some more gorgonzola crumbles.
Won a thumbs-up from Mrs. BN. Served with an Australian shiraz, mainly because that’s what we had.
MR. Dings said,
March 19, 2009 at 3:41 pm
Did you ever find a use for about half a 4-oz tub of arugula that you found in your fridge last May?
Bentnotesmanhisself said,
March 19, 2009 at 4:40 pm
I think I used it in a salad.
MR. Dings said,
March 19, 2009 at 5:46 pm
Caught ya. Crumbled gorgonzola sounds manly and courageous enough for the aging Neo-Con.
Bentnotesmanhisself said,
March 19, 2009 at 6:06 pm
A little goes a longway, though. Gorg’s about as bleu as I care to get.
MR. Dings said,
March 19, 2009 at 9:20 pm
Might make you a reasonable gentleman, though.