Again in a hurry during the week, but with a lot of time to cook in the evenings and in the weekends.

Last Saturday, despite the very hot weather of Rome, first I planned and then I cooked an excellent from Culinary Adventures of a New Wife .

It is my June partner for Taste & Create , definitely one of my favourite blog events. Sharon very kindly reply to my question of creole seasoning with a detailed recipe on how to do it at home by myself. But I was more quick, a pair of hours no more. My Chicken with Mushroom Marsala Sauce was already made and eaten, obviously.

Sharon tells that she ate it for the first time in Italy. So I surfed on the net to find the original recipe. No a definitive recipe I found, but I mix Sharon’s version with what I was able to find on the net.

Result: EXCELLENT. My Guineapig (alias Paolo) really appreciated it.

CHICKEN WITH MUSHROOM MARSALA SAUCE

Ingredients for 2 people in a hungry Saturday lunch

2-3 tablespoons of all-purpose flour

1 tablespoon creole seasoning (not available, I used black pepper. Next time the creole seasoning)

3 chicken “legs” (how do you call them in English? HELP)

olive oil

3 tablespoons butter, divided (for habit, more oil and no butter)

12 ounce package of cremini mushrooms (champignon mushrooms cut in slices)

1/2 glass Marsala Wine

3/4 cup chicken stock

Salt and freshly ground black pepper

Red salad (as many was in the fridge)

1 Shallot

Heat olive oil in a large skillet over medium-high heat until hot. Add first the shallot cut in slices and then the chicken breasts. Cook it with salt and pepper and the floor. After a while add the Marsala Wine and let it evaporate. Then , after max 5 minutes, the mushrooms e finally the red salad cut in pieces. Cook, stirring frequently for other 15-20 minutes.

Per gli italiani eccovi una ricetta che ci ha entusiasmato sabato a pranzo. L’ho imparata da Culinary Adventures of a New Wife , conosciuto tramite il blog event Taste & Create .

POLLO CON FUNGHI E MARSALA

Ingredienti per 2 persone, le solite, cuoca e Cavia

Un po’ di farina

Pollo

Olio d’oliva

Funghi Champignon

Mezzo bicchiere di Marsala

Sale e pepe

Radicchio rosso tagliato a listarelle

1 scalogno

Scaldare l’olio nella padella, far rosolare lo scalogna tagliuzzato. Aggiungere il pollo e regolare di sale, pepe e farina. Dopo un po’ aggiungere il Marsala. Far evaporare il Marsala, poi aggiungere gradatamente i funghi e il radicchio rosso. Cuocere per altri 15-20 min a seconda delle dimensioni del pollo.

Alla Cavia è molto piaciuto e anche a me. La ricetta l’ho un po’ modificata adeguandola alle disponibilità del frigo e ai risultato di una rapida ricerca online. Infatti la ricetta di Sharon aveva le sue origini in Italia e lei tentava di riprodurla.