What to Make Your Honey for Valentine’s Day

Good Morning Utah
Make the Perfect Valentine's Day Feast
Chicken Marsala
Yield: 4 Serving
1 pound Porcini mushrooms
2 tablespoons butter
1 ½ teaspoons garlic, minced
1 ½ teaspoons shallot, minced
1 cup Marsala wine, dry
2 sprigs fresh thyme
1 fresh bay leaf
Slurry, as needed (1:1 cornstarch and water)
2 Tablespoons heavy cream
1 ½ pounds boneless skinless chicken thighs or breasts
Avocado as needed for frying
Flour as needed for chicken
Salt and Pepper to taste
Fresh Chervil for garnishment
Heirloom Cherry Tomatoes for garnishment
Melt butter and brown mushrooms over medium heat in a 12 inch straight sided saute. Add garlic and shallots and sweat. Deglaze with wine. Add thyme and bay leaf. Reduce by ⅓ . About 10-15 minutes. Slurry thicken until the sauce is nape. It should coat the back of a spoon. Lower heat to low. Add cream and stir. Lightly pound the chicken thighs or breasts. Place a decent amount of flour on a plate and season with salt, pepper, and garlic powder. Dip the chicken in the flour and set aside. Heat a pan with ¼ inch of avocado oil and begin to pan fry the chicken. Flip over when the bottom half is golden brown. Cook to an internal temperature of 165*F. Season the sauce now with salt and pepper to taste. Place the sauce on a serving dish and layer the chicken on top. Garnish with fresh chervil. Garnish with halved tomatoes. Also great over pasta.
1. Slurry won’t work at low temperatures. Sauce needs to be just simmering.
2. For a nice refreshing bite, garnish with raw tomatoes. Otherwise roast with garlic and oil under the broiler until the skin peels up.
Valentine’s Madeleines
Yield: 16
2 Cups Flour
1 Tablespoon Baking Powder
1 teaapoon Salt
1 ½ Cup Sugar
2 teaspoons Vanilla
Zest of 2 lemons
6 eggs, separated
10 oz. butter melted and cooled, plus more for greasing
Heat oven to 325*F. Grease and flour madeleine pans and set aside. Whisk together flour, baking powder and salt in a small bowl. Set aside. In a large bowl, beat sugar, vanilla, zest, and egg yolks on medium-high speed of a hand mixer until pale, tripled in volume and mixture falls back in thick ribbons when lifted from beaters, 6 minutes. Add flour mixture and butter, and using a rubber spatula, gently fold into batter until almost combined. Place egg whites in a clean bowl and beat on medium-high speed of a hand mixer until stiff peaks form. Add ⅓ of the egg whites to the batter and stir until smooth; add remaining whites and fold in gently until combined. Divide batter evenly among pans, bake until deep golden brown, 40 minutes. Let cool 5 minutes. Serve or garnish and serve.
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