Cooking for Two (24 page)

I
n this dish, boneless, skinless chicken breasts are stuffed with thin slices of prosciutto, provolone, and arugula, and the accompanying Marsala sauce is made right in the pan. Use only dry Marsala, a slightly bitter aperitif, not sweet Marsala, a dessert wine. This dish is best accompanied by mashed or roasted potatoes.

1.
Position the rack in the middle of the oven and preheat the oven to 250°F. Place a sheet of plastic wrap on your work surface, lay the chicken breasts on it about 4 inches apart, then cover with a second sheet. Pound the breasts to a ¼-inch thickness with the smooth side of a meat mallet or the bottom of a heavy saucepan. Remove the top piece of plastic wrap. Lay two slices of prosciutto on top of each flattened breast, folding the prosciutto back from the breasts’ sides so that there’s a ¼ -inch border of uncovered chicken all around the breasts.

2.
Think of each breast as divided in half. Cover one half of each breast with two slices of provolone, then lay half the arugula over each breasts’ provolone slices. Sprinkle ½ teaspoon of balsamic vinegar over each pile of arugula. Using the bottom sheet of plastic wrap as a guide, fold the non-cheese-and-arugula half of the breast up and over the cheese-and-arugula half. Press the breasts’ edges closed to seal them,
thus encasing the filling. Season the outside of the breasts with salt and pepper.

3.
Heat a large skillet or sauté pan over medium heat. Swirl in the oil, then slip the stuffed breasts into the pan. Cook for about 6 minutes, or until browned; then turn and cook for about 6 more minutes. To keep the meat from sticking to the pan, shake the pan several times during the first minute of cooking to loosen the breasts. Transfer the cooked chicken breasts to an oven-safe plate and keep warm in the oven. Do not degrease the pan; return it to medium heat.

4.
Add the garlic and cook for about 1 minute, or until sizzling, stirring often. Raise the heat to high and pour in the Marsala. Bring the wine to a boil, scraping up any bits on the bottom of the pan. Boil for 1 minute, then add the tomato paste and the remaining teaspoon of balsamic vinegar. Cook for about 15 seconds, just until the tomato paste melts into the sauce, stirring constantly. Return the breasts and any accumulated juices to the skillet. Heat through, about 1 minute per side. Transfer the breasts to two dinner plates and serve by pouring the sauce over the stuffed breasts.

S
OUTHWESTERN
M
OO
S
HU
C
HICKEN
W
RAPS
makes
2 tortilla wraps

H
ere’s a southwestern take on a Chinese stir-fry with Thai flavors. But it’s not just innovation for its own sake—instead, there’s a balance of flavors here, layered into a simple wrap. The chicken pieces and vegetables traditionally associated with moo shu dishes are quickly cooked in a wok, dressed with a Thai peanut sauce, then folded into flour tortillas. If you have peanut allergies, substitute cashew butter for the peanut butter and corn oil for the peanut oil.

1.
Whisk the peanut butter, soy sauce, water, vinegar, sugar, chili powder, and pepper in small bowl until uniform; set aside.

2.
Heat a wok or medium skillet over medium-high heat. Swirl in 1 tablespoon of the peanut oil, then add the chicken breast strips. Sauté for about 3 minutes, or until browned and cooked through, stirring frequently. Transfer the strips to a small plate and set aside.

3.
Maintaining the heat under the wok or pan, swirl in the remaining 1 tablespoon of the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds, or until fragrant, tossing and stirring constantly. Then toss the cabbage, broccoli, and mushroom into the pan. Stir-fry for 1 minute, or just until the cabbage starts to go limp; then pour in the prepared peanut butter sauce. Cover the pan, reduce the heat to low, and cook for 4 minutes to wilt the cabbage and allow the mushrooms to release their liquid.

4.
Uncover the pan, raise the heat to medium-high, and stir-fry for about 3 more minutes, or until any liquid in the pan is reduced to a glaze. Add the cooked chicken breast strips and any accumulated juices to the pan; stir-fry for about 1 minute, or until the chicken is heated through.

5.
Lay the two tortillas on your work surface. Spoon half the mixture into the center of each. Roll into wraps and serve.

C
HICKEN AND
D
UMPLINGS
with
P
ARSNIPS AND
L
EEKS
makes
2 servings

H
ere’s a new, two-person version of the classic. The leeks melt into the stew, and the parsnips add just a touch of earthiness, more piquant than the traditional carrots, and so better able to cut through the creamy sauce. Slice them as thinly as possible to reduce the cooking time.

1.
To concentrate the flavors without having to simmer the sauce for hours, bring the stock to a boil in a small saucepan set over high heat. Continue boiling for about 3 minutes, or until reduced to 1¼ cups. Set aside.

2.
Mix ½ cup of the flour, the baking powder, ¼ teaspoon of the salt, the dry mustard, and nutmeg in a medium bowl until uniform. Cut in
the shortening with a pastry cutter or two forks until the mixture resembles coarse meal. Stir in the milk to make a dough. Make six dumpling balls about the size of Ping-Pong balls; cover with a dry towel and set aside. Season the chicken pieces with the paprika, pepper, and the remaining ½ teaspoon of salt; set aside as well.