Chicken (serves 4):
Bon Appetit, February 2006, p. 108
Prep: 20min, Total: 40min
Wine: Chianti (naturalmente!), 2005 Sensi
NB: Use fresh oregano as a substitute for marjoram
4 large skinless boneless chicken breast halves
6 tsp. chopped fresh marjoram, divided
2 tbsp. butter, divided
2 tbsp. olive oil, divided
12oz assorted fresh wild mushrooms (e.g. oyster, stemmed shiitake, stemmed bella), thickly sliced
1 cup sliced shallots (around 5)3/4 cup chicken broth
1/2 cup whipping cream
3 tbsp. dry Marsala
Sprinkle chicken breasts with salt and pepper, then 2 tsp. marjoram. Melt 1 tbsp butter with 1 tbsp oil in large nonstick skillet over medium-high heat. Add chicken to skillet and saute until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Melt remaining 1 tbsp butter with 1 tbsp oil in same skillet. Add mushrooms, shallots, and 2 tsp. marjoram. Saute until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl.
Combine broth, cream, Marsala, and remaining 2 tsp marjoram in same skillet; boil until thickened and reduced to 1/2 cup, about 5 minutes. Season sauce with salt and pepper.
Divide mushrooms among 4 plates. Top mushrooms with chicken. Spoon sauce over and serve.
Salad
Bon Appetit, November 2005, p. 46
Dressing
1 cup Chianti
2 tbsp red wine vinegar
1 tbsp chopped fresh chives
1 tsp chopped fresh rosemary
1 tsp sugar
1 garlic clove, minced
1/2 cup olive oil
Salad
4 oz baby arugula (about 6 cups)
4 heads of Belgian endive, thinly sliced crosswise diagonally
1 Fuji apple, halved, cored, cut into matchstick-sized pieces
1/3 cup crumbled Gorgonzola cheese (about 1/2 oz.)
1/4 chopped fresh chives
1/3 cup walnuts, toasted
Dressing: Boil Chianti in medium saucepan until reduced to 1/4 cup, about 7 minutes. Transfer to small bowl and cool. Whisk in vinegar, chives, rosemary, sugar, and garlic. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Salad: Gently mix arugula, endive, apple, cheese, and chives in large bowl with 1/3 cup dressing. Divide salad among 6 plates. Garnish salad with walnuts and serve, passing remaining dressing.
