Chicken Marsala
Next time you go to Desert Hot Springs, CA take the opportunity to dine at the Capri Restaurant now located at the Miracle Springs Resort and Spa, 10625 Palm Drive in Desert Hot Springs. Chef Anthony Santucci is known for his passion for honoring old family favorite recipes while bringing new culinary trends to the restaurant’s new home. I was there just a few weeks ago – and they were VERY busy on a weeknight. There’s a good reason for that …whatever it is that you order, you can be assured of deliciousness served perfectly. The service was attentive and the atmoshphere was relaxing. The restaurant is open Sundays through Thursdays from 7 a.m. to 9 p.m. and Friday and Saturday’s from 7 a.m. to 10 p.m.
CHICKEN MARSALA
Compliments of Chef Anthony Santucci & The Capri Restaurant
Wine Pairing: Smoking Loon Pinot Noir- A red wine with cherries, truffles, & earth notes
Boneless skinless Chicken breast sautéed in a fresh mushroom and a sweet Marsala wine sauce. $14.00
Slice 16 oz of Chicken Breast (about 2 Large ones) into large bite size pieces. Pound with Food Mallet or cover with cellophane and pound lightly with hand or a heavy pan. Dredge in Flour.
Slice 2 Cups of Mushrooms medium thick.
2 Tblsp of Pine Nuts
2 Tblsp Minced Garlic
1 Cup Marsala Wine
2 Dashes Lemon juice 6 Tblsp Olive OilRice or Pasta of your choosing.
Instructions:
Start the Rice or Pasta, planning 15-30 minutes cooking time depending on your choice. Heat Olive Oil in a Medium Saucepan over a High Flame until a splash of water makes it sizzle.
Place Olive Oil, Chicken and Pine Nuts in saucepan and sautee, stirring & flipping, until Chicken is white.
Add Mushrooms and Lemon Juice and saute for 1 minute.
Dribble in the Marsala Wine and let simmer and stir at low rolling boil until it reduces to desired thickness — about 7 minutes.
Place the Rice or Pasta in the middle of the plate and pour the Chicken Marsala over it, deglazing the pan to capture all the tasty bits.
Season to taste, usually Black Pepper and a Dash of Salt, and serve.
