STUFFED CHICKEN MARSALA RACHAEL RAY RECIPES

Steps:

• Cut 4 long pieces of kitchen twine.
• In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
• Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.
• Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.
• Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.

Steps:

• Place flour in a pie plate
• Season flour and chicken with salt and pepper
• Dredge chicken in flour mixture to coat lightly
• In very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat
• Immediately add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown
• Transfer chicken to plate
• Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil
• Set chicken aside
• Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant
• Add mushrooms and season with salt and pepper
• Sauté 3 minutes, or until mushrooms are tender and their juices evaporate
• Add Marsala and thyme sprigs, and simmer 2 minutes, or until Marsala reduces by half
• Add stock and simmer about 5 minutes, or until reduced by half
• Working in batches, return chicken to skillet and cook just 1 minute, or until heated through, turning to coat
• Discard thyme stems and stir remaining tablespoon butter into sauce; season to taste
• Using tongs, transfer chicken to plates
• Spoon sauce over chicken and serve