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CHICKEN MARSALA with MUSHROOM ROMANO RISOTTO

from Henry Paul of the group Blackhawk
Chicken Marsala
Ingredients:
8 boneless chicken thighs
6 Tablespoons white flour
1 teaspoon salt
½ teaspoon black pepper
1 stick butter
1 medium onion, chopped
1 lb fresh mushrooms, sliced
3 garlic cloves, thinly sliced
3 cups Marsala wine
1 Tablespoon Kitchen Bouquet
 
Directions:


1.  Slice chicken thighs at an angle into medium-thin pieces.

2.  In a large plastic Ziploc bag combine flour, salt, and black pepper.  Add chicken slices and shake until chicken is thoroughly coated with the mixture.

3.  In a large non-stick skillet, melt butter.  When bubbly, add the chicken and any remaining flour from the bag.  Sauté for 6 to 8 minutes.

4.  Add onions, mushrooms, and garlic, sautéing for 8 to 10 minutes until onions are soft. 

5.  Add Marsala wine and stir to create a gravy.

6.  Add Kitchen Bouquet to darken and flavor the gravy. 

Serve with Mushroom Romano Risotto.
Mushroom Romano Risotto
Ingredients:
6 fresh chicken wings
¼ lb fresh mushrooms (about ten), sliced
4 Tablespoons grated Romano cheese
1 lb orzo
Salt, to taste
Directions:


1.  Place wings in a large saucepan.  Cover with water and add salt to taste.  Boil for about 45 minutes to create chicken stock.  (Note:  Do this step before you start the Chicken Marsala so the wings can be boiling while you prepare the Chicken Marsala).

2.  Remove wings from saucepan.  Add mushrooms and orzo.  Cook covered on medium-low heat for 15 minutes, stirring occasionally.

3.  When the orzo has absorbed all the chicken stock, add grated Romano cheese and stir until mixed thoroughly.