Oh no! It’s almost here! Valentines Day! ICK! A week has gone by since my last Valentines Day post, and no, I am still not a fan. Despite my obvious distaste for the holiday dedicated to all things lovey-dovey, I do appreciate taking part in special Valentines Day meals. Nothing impresses more than a home cooked meal all created by a loved one. Seriously, to all you men out there, take notes, because a home cooked meal for your lady is the key to achieving all of your desires!
Last week I introduced the appetizer to this special Valentines Day meal, a comforting Butternut Squash Soup. This week I bring you the main dish and dessert. For our Valentines Day main we are going to tie in the sweet flavour of Marsala wine to create a theme to the meal. Our main dish is Chicken Marsala, one of my all-time favourite dishes! Chicken Marsala has such a unique taste, combining both sweet and savory flavours to create a dish that will have you coming back for more! Moist and tender chicken filets are topped with savory mushrooms and is immersed in a warm bath of sweet marsala sauce. Not only does this main get your taste buds going, but it’s truly a feast for the eyes as well. Your lady or man will be so impressed when you bring this gorgeous meal to the table, that you’ll surely be in for one hell-of-a night!
Just when you thought you’ve hit heaven, it gets better! For dessert I bring you Molten Lava Chocolate Cakes. Decadent individual chocolate cakes bursting with ooey gooey liquid chocolate. So sinful yet oh so very good! Hungry yet?
Note: Don’t be scared by the lavish presentation of these two dishes, they are actually super easy to prepare. I promise you, all it takes is a little confidence!
Tip: Make the Molten Lava Chocolate mixture before you make the Chicken Marsala. Leave the mixture covered in the bowl or container and set aside until after you have finished the main. You want to eat the cakes hot so the gooey interior bursts out.
6 boneless skinless chicken breasts
about 1 cup flour (for coating chicken) plus 2-3 tbsp, reserved
1-2 tbsp dried oregano
2 tsp pepper
1 tsp salt
1/4 cup butter
2 cloves garlic, pureed
about 2 cups mushrooms, sliced
3/4 cup Marsala wine
1 cup chicken or vegetable broth
2 tbsp fresh sage, chopped
olive oil (for frying)
salt and pepper, to season
1 tbsp fresh lemon juice
1. Rinse and paper towel-dry chicken breasts. Pound each breast flat using the flat side of a mallet. You may want to fold over a piece of plastic wrap around the breasts to keep your work station clean and safe from cross-contamination.
2. In a large skillet, heat oil on medium high for frying chicken.
3. In a shallow dish, mix 1 cup flour, dried oregano, and 1 tsp salt and 2 tsp pepper. Dip the chicken breasts into the flour mixture to coat. Transfer chicken to skillet and fry about 3 minutes on each side or until golden brown and cooked through. You will need to do several batches in order to fit all the chicken in the skillet.
4. When all the chicken is cooked, transfer to serving dish and cover with aluminum foil to keep warm.
5. Add butter and garlic to the skillet and cook until golden brown. Add the mushrooms and cook until soft and darkened, about 10 minutes. Stir in reserved 2-3 tbsp flour (add flour amount depending on how much mushrooms were used). Cook and stir for another 5 minutes, allowing flour to cook and mixture to thicken.
6. Add the Marsala and stir, scraping the bottom and sides of the pan. Continue to cook until liquid had reduced and thickened, about 8 minutes. Add the stock and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
7. Remove from heat and add sage. Season with salt and pepper. Let sit for about 2-3 minutes allowing sauce to thicken up. Remove foil from chicken and pour sauce over. Squeeze fresh lemon juice over chicken and sauce and serve.
Molten Lava Chocolate Cakes
4 oz (1/2 cup) semisweet or bittersweet chocolate
1/2 cup unsalted butter
1 cup sugar
3 tbsp flour
1/2 tsp baking soda
1/4 tsp salt
whipping cream for garnish (optional)
berries for garnish (optional)
1. Preheat oven to 350ºF.
2. Melt butter and chocolate in a bowl over simmering water. This is called a double boiler. To do this, just fill up a small pot about a quarter of the way up with water, then put a bowl on top so that it rests just above the water, or just touching the water. This ensures that you do not burn your chocolate.
3. After butter and chocolate mixture have melted, stir in sugar, eggs, flour, baking soda, and salt.
4. Grease 3-4 individual ramekins, and flour lightly. Fill halfway with chocolate batter. Bake for 15 minutes, until the sides are fully baked, but the centre is still oozing. Try really hard not to get tempted to open your oven till it is ready to come out. These cakes are like souffles, they will sink!
5. Flip ramekins over onto individual plates so that the cakes will release. Garnish with berries and whipped cream, and serve!
Filed Under: LDU Originals
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