(8) ACURA of TROY
MASTER CHEF page 57
"LUXURY DOESN'T HAVE TO BE BORING"
What's Cooking?
Some recipes from the kitchen of Art Dubin.
CHICKEN MARSALA
6 medium boneless, skinless
chicken breasts, halved
1 carton egg substitute
1 cup flour
1 cup seasoned bread crumbs
1 Tbsp. dried garlic
salt and pepper
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SAUCE
6 Tbsp. flour
1 1/3 cup chicken stock
2/3 cup Marsala wine
salt and pepper to taste
1/3 cup fresh-chopped parsley
margarine and olive oil, for
cooking
1 can quartered artichoke
hearts in water (drained)
12 oz. fresh, sliced mushrooms
1/3 cup finely chopped onion
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Pound chicken breasts on
each side for tenderness. In one
pie plate, use a fork to slightly
beat egg substitute with salt
and pepper. In another pie
plate, place flour with salt and
pepper. In a third pie plate,
place bread crumbs with gar-
lic.
Using a three-step breading
process, dip chicken in flour.
Shake off excess. Place in egg
substitute. Then coat with
bread crumbs. Be sure to coat
both sides.
Over medium heat in 12-
inch skillet, melt 2 oz. mar-
garine and 4 oz. olive oil. Cook
chicken until golden brown on
both sides. Keep repeating,
adding margarine and olive oil
as needed. When browned,
place chicken in 13 x 9 pyrex
baking dish.
After all chicken is browned,
using original skillet over medi-
um-low heat, saute onions and
mushrooms until brown. Add
artichokes. Make a roux of 6
Tbsp. flour and 6 Tbsp. mar-
garine and add to mushroom
mixture. Stir constantly for 1-
2 minutes. Add parsley and
stir. To this mixture, add chick-
en stock and wine, stirring well.
Adjust consistency if necessary.
Pour over cooked chicken.
If eating immediately, keep
chicken warm, in 300-degree
oven, while making sauce.
If making in advance, keep
refrigerated until ready for use.
Heat at 350 degrees for 30-40
minutes.
Serves 6-8.
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PEACH CRISP
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9-inch pie shell, unbaked
4 lbs. fresh peaches - peeled,
pitted, ripe and cut into 1/4"
slices
1 oz. margarine
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SYRUP
1 1/2 cup granulated sugar
1/2 cup water
rind of 1/4 lemon
1/4 cup Grand Marnier
vanilla to taste
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TOPPING
1 cup all-purpose flour
1 cup rolled oats
1/2 cup brown sugar, firmly
packed
1 tsp. cinnamon
2 oz. margarine
Prepare peaches and set
aside. Combine syrup ingredi-
ents in pot on stove and bring
to boil on high heat, stirring
constantly. Reduce to medium
heat and continue stirring un-
til thick and reduced. Combine
with peaches and let stand for
15 minutes. Remove peaches
and place in pie shell. Dot with
1 oz. margarine.
Combine topping ingredients
by hand until granules resem-
ble the size of a pea. Sprinkle
topping on peaches. Bake in
350-degree oven for one hour
or until done. Top with your fa-
vorite whipped topping or ice
cream.
Serves 8.
CZ \
SPINACH SALAD
1 bag fresh spinach, stems
removed
1 large garden tomato
11 oz. can mandarin oranges,
drained
1 small can french-fried onions
2 thinly sliced hard-boiled egg
whites
DRESSING
1/2 cup oil (canola or any
vegetable oil)
2 tsp. salt
1/4 cup white wine vinegar
1/3 cup catsup
1/2 cup sugar
1 tbsp. Worcestershire sauce
In small saucepan, combine
all dressing ingredients over
medium heat until warm and
well combined. Toss spinach
with warm dressing until
leaves are coated. Place on
plates and garnish with re-
maining salad ingredients.
Serves 6-8.
PASTA
12 oz. rainbow fettuccine
6 oz. melted margarine
salt and pepper to taste
4 oz. freshly chopped parsley
3 oz. freshly chopped basil
1 tsp. dried garlic
Cook fettuccine according to
package directions. Drain, but
do not rinse. Melt margarine in
sauce pot. Add herbs and sea-
soning, then toss with pasta
and serve.
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