Broccoli Rabe

Vegetables play an important role in the Italian kitchen– from tomatoes to beans to garlic to asparagus.  One of the most beloved is broccoli rabe or also known as broccoli rapini.  It’s also quickly gaining popularity in the US, and for good reason– it’s a tasty, versatile vegetable.  The flavor is nutty, bitter and delicious. When mixed with some garlic and sauteed in olive oil, it’s absolutely fantastic.  And that’s how we prepare it in episode 14 of the Cooking with Mama Lombardo show.

Broccoli rabe, a staple vegetable in Italian cooking, particularly in southern Italy

This recipe, like all the others I’ve shared with you, came directly from my mother, who was born and raised in Sicily.  Broccoli rabe sauteed with garlic is something she’d make as a side dish, but it can make a meal unto itself– making for a great meal with some crunchy Italian white bread.

The recipe is simple, and should take you about 15-20 minutes to prepare.  For this recipe, you will need 2 fresh bunches of broccoli rabe, 5-6 cloves of garlic, salt, pepper, and about 1/2 cup of olive oil. You can find broccoli rabe in most grocery stores.  Make sure you buy it fresh.  Avoid wilted, older looking broccoli rabe.  You can prepare one or two bunches (or more), depending upon how many people you are serving– just adjust the ingredients accordingly.  This recipe calls for two fresh bunches of broccoli rabe.

Start off by preparing the broccoli rabe by cutting off the bottom stems and peeling the sides.  Once you have done that, wash the broccoli rabe thoroughly.  I usually use a pan as well as a colander to fully wash and drain the leaves.  Once the leaves are washed, put about an inch or an inch and a half of water at the bottom of a large pan.  Place the washed leaves in the pan and place on the stove at high heat.  Steam the broccoli rabe for about 5-8 minutes, until the leaves are fully soft.  You’ll see the “loft” of the leaves go down and into the bottom of the pan.  You want to avoid over-steaming them.

Take the finished steamed broccoli rabe and drain out all the water.  Let the leaves drain and dry out thoroughly.  You want to make sure all the excess water is off of the leaves.  Sometimes using a paper towel to wipe up the excess water can help speed up the process.

Broccoli rabe: serve as a side dish or as a delicious meal with Italian white bread

While the broccoli rabe is drying, peel the garlic cloves and dice them up.  Place them aside for later use.  Next, place a large frying pan on the stove at high heat, and add the olive oil.  Once the olive oil is heated, place the broccoli rabe into the pan.  The broccoli rabe should immediately start crackling in the oil.  Once you’ve got the surface of the pan covered with the broccoli rabe, continue to snip the longer pieces into smaller pieces with a scissors, which will help make it less “stringy” when eating.  From a circle of the broccoli rabe in the pan with a spoon, and then place the garlic into the circle.  Spread the garlic out and mix it with the broccoli rabe.

Flip the broccoli rabe over a few times while cooking for about 6-10 minutes.  Get it crispy and brown on both sides.  Once it’s well cooked, place onto a pan and serve hot!  I like to serve it with crunchy Italian white bread– an absolutely fantastic combination.  Enjoy!

Double Recipe: Mogliu and Italian Marinated Steak Tips

The tomato or pomodoro is arguably the most important vegetable in the Italian kitchen (perhaps tied with aglia or garlic– see Episode 12).  Tomatoes especially take center stage in Sicilian cooking since the climate of Sicily is perfect for growing plump, juicy tomatoes.  Tomatoes also grow in abundance at the end of the summer where I live right outside of Boston, which is why I’m sharing with you a tasty recipe that puts the tomato front and center: mogliu.  Mogliu is an old Sicilian word, with it’s meaning derived from “to dunk”.  The name is absolutely perfect since a mogliu makes a fantastic juice made up of tomato, garlic, olive oil, mint and basil that you can dunk bread in for a great snack or an even an entire meal.

To accompany the molgiu, I’m preparing Italian marinated steak tips, which are perfect for grilling outside on your grill or in an open pit fire, such as what’s still commonly done in Sicily.  The marinade for the steak tips follows nearly the same recipe as the mix for the mogliu, which is why it makes sense to prepare them together (assuming you don’t mind lots of garlic in your meal!).  In fact, you can use the same marinade with chicken or turkey– it’s a great all around marinade and beat anything you’d pour out of  a bottle!

My co-host and I joined by two special guests in this special double episode: my other son, Rick Lombardo and his wife, Cheryl Lombardo.  Rick and Cheryl grow lots of vegetables in the summer and share tomatoes, basil and spearmint they have grown as part of this episode.  In addition to being great amateur farmers, they are an important part of my life, and it’s great to have them on the show!

Both of these recipes are simple to prepare and require basic ingredients.  We show you how it’s done in this special double episode (episode 13):

Here’s the recipe that my my mother gave to me, direct from Italy:


Most importantly, you’ll need about 6-8 medium to large, fresh, ripened tomatoes.  Preferably these are tomatoes from your garden or a local farm stand, so that you get the most flavor.  Slice the tomatoes up into medium chunks, and add them to a large bowl.  Place them aside while you prepare the mix.

For the mix, you’ll need 1 tablespoon of salt, 1/4 cup of olive oil, 1/4 cup of red wine vinegar, 3 tablespoons of water, 10-20 spearmint leaves, 10-20 basil leaves, and 4 cloves of garlic.

Start off making the mix by adding salt into a mortar.  Add the chopped garlic cloves, then mash with the pestle.  Next, rip up the mint leaves, and mash.  Repeat with the basil leaves.  Finally, add the olive oil and red wine vinegar, followed by water.  Mix and then add to the tomatoes in the bowl.  Mix everything together thoroughly.  Get a large loaf of Italian bread (with a soft middle, and hard outer crust), and you’re ready to serve!  Be sure to dunk the bread in the juices of the mix.  Dunking the bread is not only delicious but is exactly how this dish was meant to be enjoyed– don’t be shy!

Italian marinated steak tips

You’ll need about 1-3 pounds of top grade sirloin steak tips.  The amount you make will depend upon how many people you are serving.  If the tips do not come pre-cut, you will need to cut them into 2 inch pieces, which you can so with a scissors or a sharp knife.  Once cut, place aside.

The marinade for the steak tips is the same recipe as the mix for the mogliu.  You will need all the same ingredients (outlined above), with the addition of 1 tablespoon or oregano and 1 large whole lemon.  Follow the same directions above for the mogliu mix when preparing.  Just add the oregano and squeeze the lemon juice into the mix.  Once completed, place the marinade into a large ziplock bag, then add the steak tips.  Add the lemon rinds into the gag.  Seal the bag, and place them in the refridgerator to marinate 2-24 hours.  The longer you let them marinate, the more flavor the steak tips will have.  I typically will prepare these the day before I plan on making them, which gives the tips outstanding flavor.  However, if you don’t have that much time, you can let them marinate for 2 hours or so and still get good flavor.

Grill the steak tips at around 300 degrees or so, at about 10-15 minutes per side, depending upon how well done you want them.  Once grilled, serve with the mogliu and any other side dish, and you’ve got a great meal!

As always, serve with a bottle of wine.  We decided to break with our tradition of red wines in this episode and break open a bottle of white wine, which my co-host and son, Gary, got on a recent trip to Acadia National Park in Maine.  We enjoyed a bottle of Riesling (Rising Tide) 2010 Dry white wine from Bar Harbor Cellars Winery.  It was the perfect accompaniment for our meal that we enjoyed outside on a beautiful summer day.

We hope that you will give these recipes a try and will have a beautiful summer day to enjoy them as well.  As always, let us know what you think!

Healthy Summertime Dish: Pasta Con Aglia

The Sicilian kitchen is all about using the seasonal items available from the land– the fresher, the better.  This time of year, fruits, vegetables and spices are in full bloom, and nothing beats using a fresh tomatoes, garlic, and basil combination from the garden.  That’s what we do in Episode 12, where we share with you pasta con aglia or in the Sicilian dialect I grew up calling this dish, pasta cu aglia. In English, it’s simply pasta with garlic.

There is perhaps no other ingredient more Italian than garlic, which is healthy and tasty.  I grew up on the stuff, and raised my kids on it as well.  I use it in so many dishes, and pasta con aglia really emphasizes its flavor and beauty as an ingredient.

This is a dish that’s very quick to prepare (about 10 minutes), which is why my mother used to make when someone stopped by unexpectedly (unexpected guests were always welcome and fed well) and she needed to pull something together quickly.  She used to make it for large family gatherings as well since it was so easy to prepare and did not require lots of work.

Pasta con aglia is very healthy, and not too heavy– perfect for the summer time. I highly recommend giving this recipe a try, and eating it outside under the beautiful sun with a glass of wine.

Preparing the sauce

The ingredients you will need for the pasta con aglia are: 14 ounces of fresh, crushed tomatoes, 4 large cloves of garlic, about 1-1 1/2 teaspoons of salt, a handful of fresh basil, and about 3 tablespoons of olive oil.  You will also need a mortar and pestle which you will need to crush the mix.

You can use fresh tomatoes from the garden or fresh whole tomatoes in a can (I like Kitchen Ready brand), which is what I do when I don’t have fresh garden tomatoes to work with.  Start off by crushing the tomatoes in a bowl. Place them aside.

Next, take the four, large peeled cloves of garlic and slice them up into the mortar bowl.  Add more garlic if you like lots of garlic and want a stronger flavor.  This is pasta with garlic after all!  (Just don’t plan on kissing your significant other for the evening if you do use extra garlic!).  Use the pestle to crush the garlic.  Crush until it’s mashed into a small pieces.  Add the salt, and continue to crush.  Once crushed down, chop up the fresh basil, and add that to the mortar bowl.  Crush the basil.  Once it’s in a fine paste, add the olive oil, and mix.

Take the mixture, and add it to the crushed tomatoes.  Mix with a spoon.

While you’re preparing the sauce, you can cook the pasta.  Follow our directions for cooking pasta, making sure you keep it al dente.  The classic pasta to use with this recipe is spaghetti.  You can use another pasta if you’d like, but I’d stick with long pasta, such as fettucini, if you do substitute for the spaghetti.

Before draining the pasta, use a scoop to take some of the water from the pasta and place it aside.  You will use this water to add to the pasta mix when completed.

Once you’ve drained the pasta, place it in the pan you cooked it in, then add the sauce.  Mix thoroughly.  The pasta will absorb the sauce, so you should add some of the water you took from the pasta into the mix.  This will help make a nice “juice” with the sauce– something you can dip fresh bread into!

That’s it!  You are ready to serve!  Get your family and friends together, place a large plate of pasta in a bowl, add some grated percorino romano or parmesan cheese on top, and mangia!

Having Fun Making Pizza Artisana (aka Pizza al Tracey)

We were fortunate to be joined by some special guests (and special friends) in the latest episode of Cooking with Mama Lombardo.  Tracey Zellmann and Susan (aka Susanna) Zollmann-Rohrer brought their special magic to the set of the show, and introduced us to Pizza Artisana (otherwise known as Pizza al Tracey).

Tracey, Susan, Mama Lombardo and Gary

Pizza Artisana is something Tracey and Susan have been making for many years, every Friday night.  Tracey has a special process he goes through in preparing the pizza, including picking up the cheese at his favorite cheese shop (The Cheese Shop in Concord, MA) where he’s known as a regular, preparing the pizza stone with heated precision, “punching” the dough with great fan fare (I was lucky enough to do the punching this time!), and shaking the pizza for the final touch.   Tracey’s recipe is fantastic, and he shares all his secrets during a fun-filled Episode 11.

The recipe for Pizza Artisana is very simple and straightforward, and creates enough for two pizzas. Start off by pre-heating your oven to 500 degrees, including heating the pizza stone in the process.  The pizza stone will help cook the pizza and create a tasty, crunchy crust.

Preparing the dough

For the dough, you will need the following ingredients: 3 cups of flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 cup of hot water, 1 tablespoon of yeast, and a 1/4 cup of olive oil.

Start off by heating the hot water to about 110-115 degrees.  Mix the sugar and yeast thoroughly in the water.  Next, put the 3 cups of flour into a large bowl.  Add the olive oil, salt, and then mix in the water and yeast mix.  Mix thoroughly, preferably using an electric mixer, to make sure the ingredietns are well mixed and help knead the dough.  Once finished, place the dough in a large bowl that has been coated with olive oil and cover the bowl with plastic wrap.  Place the bowl in a warm spot and let the dough rise for about 2 hours.

Making the pizza

You will need the following ingredients for preparing the pizza:  2 balls of fresh mozzarella cheese, 1 large diced onion, and tomato sauce.

Slice up one of the balls of mozzarella cheese into small cubes.  Dice up the onion, and place on a dish in a microwave, heating it for 6 minutes.  Heating the onion helps soften up the onion for the pizza.

Once the dough has finished rising, you are ready to make the pizza.  Break the dough into two even balls.  Place one ball aside, and roll out the other into a flat, round circle.  Be sure to leave a small rise in the crust around the circumference of the pizza, which will be the crust and hold in the toppings.

Place the diced mozzarella on the pizza dough.  Next, spread the tomato sauce on the pizza evenly across the top.  Finally, add the onions on the pizza.

Spread some corn meal on a pizza board, which you will use to put the pizza in the oven.  The corn meal will help to make the pizza won’t stick to the pizza board. Place the pizza in the oven and cook for 11 minutes.  You want to make sure the pizza is well cooked, with the crust a golden brown color.  If it doesn’t show that color before it’s done, let it cook for a few more minutes.

Once done, you place the pizza on a open-faced grate for even cooling.  Once cooled, take the corn meal off the bottom of the pizza by shaking the grate over an open area, such as your sink.  Shake it until all the corn meal is off the pizza. Next, lightly brush on a coating of olive oil on the crust of the pizza, which will give it a nice flavor and shine.  Cut the pizza into even slices, and serve!

Thanks to Tracey and Susan

I want to give a special thank you to Tracey and Susan for being guests on the show.  We had a lot of fun, and appreciate them coming on.  As you can see in the video, we enjoyed the pizza together on a beautiful summer day, out in the sun and with some wine.  Exactly the way pizza was mant to be eaten!

Want More?

If you liked Pizza Artisana, be sure to check out Episode 2: Mama Lombardo’s Pizza, for another take on this Italian classic.

Interested in Being a Guest on Cooking with Mama Lombardo?

If you’re interested in being a guest on Cooking with Mama Lombardo, just let us know by dropping us an email at mamalombardo at gmail dot com.  The only requirements are that you have an Italian recipe that you feel comfortable cooking (and preferably have a story to go along with it!) and can cook in Mama Lombardo’s kitchen.  We’d love to have you!

You Can’t Stop Eating Them: Cassadedi

Sicilian desserts are amongst the most delicious in all of Italy, and I would argue in all of the world.  A few examples include frutta martorana, buccellato, granita (often referred to “Italian ice” in the US), and of course the sweetened ricotta desserts Sicily is perhaps most well known for: cassata, cannoli, pizza ricotta (Episode 9), and one of our favorites, which we share with you today– cassadedi.

Cassadedi are sweetened ricotta turnovers, which have been lightly fried and are served with a touch of sugar on top.  They are a favorite in my family, and it’s really impossible to eat just one.  In fact, once you start eating them, you can’t stop!

Cassadedi were made by my mother on special occasions, typically on Christmas or New Years, and served on large platters to many guests that would come together on the holidays.  Typically they were accompanied by lots of coffee drinking, other desserts, singing, playing games and good conversations.  The conversations always got more lively when the cassededi were brought out!

The recipe I am sharing with you today was handed down to me from my mother, and she got it from her mother, who had gotten it from her mother, and so on.  In other words, it comes directly from “the Old Country”, and is a special recipe that I hope you will make part of your own tradition, handing it off to your own family some day.

The recipe makes about 25-30 individual cassadedi.  If you’d like to make fewer, simply reduce the amount of the ingredients.  Also, be sure to use the freshest ingredients to ensure the highest quality.  For instance, the cinnamon you use should be freshly ground from a soft, whole cinnamon stick, and the ricotta should be fresh, whole milk ricotta.

Preparing the dough

For the dough, you will need the following ingredients: 4 cups of flour, 4 heaping tablespoons of shortening and 1/2 cup of water.

Add the flour in a bowl, along with the shortening.  Mix with your hands, slowly adding water a little at a time as you need it to make the dough more consistent. Knead with your hands until fully mixed.

Break the dough into 3-4 even sized pieces an roll out in an slightly elongated shape with your hands.  Get a medium sized bowl and coat it with some olive oil. Using a knife, take the dough pieces and cut them into small sized chunks.  Flatten one of the pieces out, dip it lightly in the oil and place it on the side of the bowl. Repeat with the rest of the dough.  You should have about 25 pieces or so, depending upon how big you cut them.  You may also need to put them in a second bowl if you fill up the first.  Once completed, put the bowl of dough aside while you make the ricotta filling.

Making the filling

For the ricotta filling, you will need the following ingredients: 2 pounds of fresh, whole milk ricotta cheese, 4-6 tablespoons of sugar, 2-3 tablespoons of fresh, ground soft cinnamon stick.

Place the ricotta in a large bowl, and add 4 tablespoons of sugar.  Next, add 2 tablespoons of ground cinnamon.  Take an electric mixer, and mix completely. Taste the mixture, making sure it’s sweet enough and has enough cinnamon.  If it’s not sweet enough, add another tablespoon of sugar.  Add additional cinnamon also, if needed.  Mix, taste, repeat as needed.  Once you have the right taste and consistency, place the bowl aside.

Filling the dough

Take one of the small pieces of dough you placed in the bowl and put it on a rolling board (or your countertop).  Be sure to sprinkle a bit of flour to prevent it from sticking.  Roll out the dough with a rolling pin until it is thinned out.  You will need to be very gentle to make sure the dough does not break.  Next, using a teaspoon, take some of the ricotta filling and place it in the center of the rolled out dough.  Next, fold the dough over the filling, sealing it all around with your fingers.  Using a cutting tool, cut the edge of the dough evenly all around.  Use a fork to press down the dough’s edges, sealing it while providing a nice decorative finish.  Place the first cassadedi aside, then repeat and complete the remaining ones.

Frying the cassadedi

Get a large frying pan and fill it with an ample amount of olive oil.  You want to have enough olive oil to cover the bottom of the pan with about a quarter of an inch.  Heat the oil on high.  Once the oil is nice and hot, place your first cassededi on the pan.  You could place about 4-6 of them on the pan at one time, making sure that they don’t touch one another.  Fry until they are golden brown on one side, then flip and brown on the other side.  If your oil gets dirty because one breaks open or excess dough or flour gets in the oil, simply change out the oil with fresh olive oil.

Once all the cassadedi are completed, lightly sprinkle them with ground sugar, providing a light coating.  Place them all on a large platter and serve!  I think it’s best to serve them hot, but it’s perfectly fine to serve them warm or even cold. The temperature at which you serve them really depends upon the person eating them!

Buon appetito!

The One Everyone Has Been Waiting For: Pizza Ricotta

There are few recipes that generate so much passion in my family as pizza ricotta or ricotta pie.  It’s probably because it’s just so incredibly tasty and that it brings back so many memories.  I’ve also had lots of requests to share this recipe,  so for all of you who have been waiting, here it is!

The recipe for pizza ricotta comes directly from my mother, who was born in Salemi, Sicily and who had gotten the recipe from her mother, who had gotten it from her mother, and so on.  It’s an authentic, simple and tasty dessert, which is traditionally made at Easter.  In fact, we filmed this episode at Easter this year (we’re just publishing it now!), and had it as part of our Easter feast.

Most Italian desserts with sweetened ricotta come from Sicily, and including cassata, cannoli, cassadedis (which we’ll be sharing with you soon!) and of course, pizza ricotta.  Sweetened ricotta is a symbol of celebration, and is something to be shared with family on special occasions.  I remember being surrounded by family and friends on special occassions where different desserts containing sweetened ricotta were served.  I hope that you find yourself in a similar situation, cooking this recipe, sharing it with family and friends, and creating lots of wonderful memories!

Preparing the Crust

You will be making enough crust for 8 or 9 inch pie.  You should use a springform pan, which is ideal for keeping the form of the pie (this is the same type of pan we used in Episode 7- Pizza Gaina).

The ingredients you will need for the crust include: 2 cups of flour, 1 teaspoon of baking powder, 1/2 cup of sugar, 1/4 cup of shortening, 2 egg yolks, a pinch of salt, 1/4 cup of milk, and 1 teaspoon of lemon extract.

Start off by mixing the flour, shortening and baking powder in a large bowl.  Next, mix the egg yolks and sugar in a separate bowl, getting a good, “pasty” consistency.  Take the egg yolk and sugar mixture and mix it with the flour mixture.  Add a dash of salt, and then a teaspoon of lemon extract.  Typically, citrus is used in combination with sweetened ricotta desserts in Sicily.  You can also use lemon zest in the filling (or other fruits, such as candied orange), but this is something I don’t do.  The lemon extract in the crust gives a nice hint of citrus.

Mix the pie crust to a solid, smooth consistency.  Once you have that nice consistency, break the dough into two even sections.  Put one section aside, and take the other section and roll it out with your hands then with a rolling pin.  Be sure to use flour on the rolling surface to ensure it does not stick.  Once you have it flattened out, carefully bring it to your pie plate, and place on the bottom.  You will need to mold the pie crust evenly along the sides of the plate with your hands.  Make sure there are no bare spots on the bottom or sides.  Once you’ve done this, put the pie crust aside while you prepare the filling.

Making the Pie Filling

Now you’re ready to make the rich pie filling (no finger dipping as you go along!). The ingredients you will need include: 2 pounds of high quality, whole milk ricotta cheese, 1/2 cup of sugar, 1 teaspoon of vanilla, and 2 egg whites (you can use the whites from the yolks used in the pie crust).

Put the ricotta cheese in a large bowl.  Add the sugar and vanilla.  Use an electric mixer to mix everything together.  Once consistent, place aside.

Using the electric mixer again (cleaning it of course!), mix the egg whites.  Beat the egg whites until they are a nice, fluffy consistency.  Take the fluffy egg whites and fold them into the ricotta cheese mix.  Use a spatula to fold in the egg whites and make it a smooth consistency.

Next, take the filling and fill your bottom pie crust with it.  Smooth out the top of the pie filling.

Topping it Off

Take the other section of pie crust dough, and roll it out the same way you did the bottom pie crust.  Once it’s rolled out, carefully place it on top of the pie filling. Mold the top pie crust to the pan, making sure you seal it with the bottom pie crust.

You’ll want the pie to have a nice “shine”, so brush on a egg wash on the top pie crust (you could also use a milk instead of egg).  Slice 2-3 small cuts on the top of the pie, which will make sure it can air out.  Now you’re ready to put it in the oven!

Bake & Serve!

Put the pie in your pre-heated oven at 375 degrees for 30-45 minutes.  Check it while it is cooking.  The pie will rise and the crust will crack slightly on top.  When you take the pie out, it will “deflate”, which is a normal part of the cooling process.  Let the pie cool for at least 1-2 hours before removing the side of the springform pan and serving.  In fact, I like to serve it slightly chilled, so placing it in your refrigerator for a short time before serving is recommended.  You can optionally serve it with a side of fruit or with some confectionary sugar on top, but I like to serve it as is.

I hope you enjoy this great recipe.  Give it a try, and let me know how it comes out!

Sicilian Classic: Chicken Marsala

In this episode, we have a very special guest who joins us to share one of her favorite ways to cook the Sicilian classic, chicken marsala.  My daughter Christina Lombardo Seiler visited me from where she lives in San Diego and while she was here we filmed Episode 8  of the Cooking with Mama Lombardo Show.

It’s always special when you get to cook with your daughter, especially when it’s a recipe she has learned how to cook so well.  In fact, chicken marsala is not a recipe that I normally have cooked over the years, despite the city of Marsala being only about 45 minutes from where my parents came from.  Marsala wine is a wine that we often drank growing up, and is the most famous fortified wine coming from Italy.  Marsala comes in either in a dry or sweet variety, either of which you can use in this recipe.

Gary, Mama Lombardo and special guest Christina Lombardo Seiler

Chicken marsala is a perfect recipe for the Cooking with Mama Lombardo Show: simple, authentic, delicious and fun.  We hope that you’ll give it a try!

The ingredients you will need for chicken marsala include: 2-3 chicken breasts, 1/2 cup of flour, 4 tablespoons of butter, 1 cup of marsala wine, 3 cups of sliced mushrooms, salt, pepper, 1 cup of chicken broth, and chopped chives.

Preparing the Chicken

Tenderize your chicken breasts, by pounding them with a tenderizing tool.  Mix the flour, salt, pepper and some dried oregano (optional) in a dish.  Dredge the chicken breasts in the flour so that you have them covered all over in flour.

Heat a medium size skillet on medium heat.  Add 1-2 tablespoons of butter. When melted, add the chicken to the pan and cook until golden brown on each side.  Be careful not to burn the chicken.  Once golden brown, take the chicken off and put on a plate.

Making the Marsala Sauce

While the pan is still hot, add another tablespoon of butter.  Add the sliced mushrooms into the pan and spread them out evenly over the pan.  Next, add the marsala wine into the pan, along with the chicken broth.  Add another tablespoon of butter.  Bring to a low boil, and then add the chicken into the sauce.  Cover the chicken and let it simmer for about 8-10 minutes.   If you would like to thicken the sauce up, you can take some of the excess flour and add it to the simmering sauce.

Once finished, take the chicken out of the pan and serve on a plate.  Add some mushrooms and sauce on top.  Sprinkle a dash of salt and pepper, and then add some chopped chives for garnish.  That’s it!  Serve with some marsala wine and enjoy!