…and reviews our fabulous caterer for the Moms Who Make It conference in her recent post. I’ve taste-tested Utah Celebrations Catering twice now and each time I find my lips chapped from licking them so dang much! The food is fresh, yummy and the most flavorful I’ve had from a local caterer. Holly (aka @phemom) does a great job recapping the latest Backstage Blogger tasting event on location at Utah Celebrations Catering in Orem. And being a food blogger, her photos and description of the evening are as tasty as the food!
What made me absolutely adore Holly more than I already do (if that’s possible) is she somehow managed to wrangle Chef Steven’s recipe for his Chicken Marsala. If this dish isn’t famous yet, it will be very, very soon. It melts in your mouth, delights the tastebuds and pretty much changes your life. I can’t wait to make this recipe at home!
4 boneless, skinless chicken breasts, trimmed
2 teaspoons salt
Flour for dredging
2 T unsalted butter
1 T garlic, minced
1 T shallots, minced
1 C sweet marsala wine
1 C heavy cream
1/4 cup Parmesan cheese, grated
1 T fresh basil, finely chopped
Salt to taste
Preheat oven to 350 degrees F. Season chicken breast with the salt and dredge in the flour. In a saute pan on high heat, melt the butter and add the chicken. Sear till the outside is golden brown, remove from the pan, place the chicken in a baking dish and place in the oven to finish cooking through, approximately 15 to 20 minutes.
In the same pan the chicken was seared in, saute the garlic and shallots until just slightly golden brown over medium heat. Add the wine to the pan with the garlic and shallots and deglaze and reduce till a syrup consistency is reached. Add the heavy cream and reduce the sauce until it coats the back of a spoon and leaves a line when a finger is drawn through the sauce. Add the Parmesan cheese and basil and salt to taste. Pour sauce over the chicken and enjoy.
All images from Phe.mom.enom