I absolutely love Chicken Marsala! On the rare occasion that we dine-out at Olive Garden, I have to order this dish! With that being said, Olive Garden's Chicken Marsala has nothing on this Mama's!! I am changing things up all the time and using many different flavors to kick it up a bit. Most of you know that Chicken Marsala is nothing more than Chicken Scallopini lightly floured and browned, served with sliced peppers and mushrooms served over angel hair pasta with a Marsala Wine reduction. You can take a Marsala recipe and tweak it every now and then to get a new flavor expolsion every time you make this dish. Here's the recipe broken down for you guys who have never made Marsala at home. Here's one of my creations that I first made for a date night in Florida and my hubby just loved it! It really is slap yo' Mama good!!!
Mojito Pork Scallopini
Pork Scallopini (allow 2 per person)
Bell Peppers (any colors)
Vidalia Onion
Flour
Salt/Pepper to Taste (you can use Lemon Pepper instead of pepper if desired)
Mojito
2 Tbsp EVOO
2 Tbsp Butter
Tbsp Lemon & Lime Juice
Lemon Basil Leaves (optional)
Take the juice of a lemon and lime and dress the Scallopini. Toss Pork into Ziploc bag with flour seasoned with salt and pepper. Shake until meat is completely covered. Get EVOO ready on medium to high heat and brown the pork on both sides. Add sliced Bell Peppers and Onion and allow to lightly cook. You want your veggies to still have a "snap" to them to brighten your dish. At this point, hit the pan with your Mojito, allow the alcohol to burn off some...Don't be shy with the Mojito! A couple splashes around the pan will do. Then add the butter. Allow sauce to thicken. Top with Lemon Basil Leaves and Mint if desired. Serve over angel hair pasta and thoroughly enjoy!!! Of course, you can serve with...Mojitos!!!
*Remember...Your life is way more than average, so go out and live it in a BIG way!
0 comments:
Post a Comment