Buffalo Rising Online

Feb 11th, 9:52am By Christa Glennie Seychew

Buffalo Rising's Sunday Suppers, in cooperation with Slow Food Buffalo, is designed to provide you with a new recipe every month that is both simple to prepare and utterly delicious. Our hope is to encourage you to open your home to friends for a casual get-together, or to perhaps ease the daily pressure of preparing a wholesome, home-cooked meal for your family.

With Valentine's Day in mind, we bring you a recipe suited for two. Plated individually, with some lightly seasoned pasta and a side of steamed vegetables, this dish is a simple answer to a homemade romantic dinner. But if you'd prefer to feed a crowd, simply double or triple the ingredients, and serve it family style, as our chef did for us.

Chef Terry Rindfleisch of Snooty Fox Lounge on Delaware Avenue has chosen to share the recipe for his wife's favorite dish and a popular offering on the Snooty menu: Chicken Marsala. This Italian-American recipe, made with inexpensive Marsala wine, also happens to be tremendously easy to prepare. This dish is incomplex, requiring only ten ingredients and less than twenty minutes of preparation time.

Chef Rindfleisch purchased many of his easy-to-find ingredients from Guercio's on Grant Street. There isn't another store in the city that offers such a consistently reasonable price on mushrooms, and since this dish calls for a lot of them, Guercio's is the place to go. You can use all of the money you save to “glam up” the meal with some exquisite high-quality chocolate and a nice bottle of bubbly.



Snooty Fox Chicken Marsala serves two

2 boneless skinless chicken breasts (pounded flat) ·1/2 cup flour · 1 tbsp olive oil · 4 tbsp unsalted butter · 1 shallot, finely chopped · 3 cups button mushrooms, sliced · 1 cup Marsala wine · 1 cup chicken stock (low sodium) · salt and pepper · parsley, chopped

Season chicken with salt and pepper. Dredge in flour, shaking off excess. Heat oil in a large skillet over medium-high heat until hot. Add 1 tbsp butter. Once the butter has melted, add the chicken to the pan. Cook until golden brown on both sides. Remove chicken to rest on a plate. Add 1 tbsp butter, mushrooms and shallots. Cook until mushrooms begin to brown. Add Marsala wine and simmer until liquid reduces by half. Add chicken stock and cook until sauce begins to thicken.

Lower heat to medium and return chicken to pan. Continue cooking 5-7 minutes until sauce thickens further. Add 2 tbsp butter and salt and pepper to taste. Garnish with parsley and serve over pasta tossed with butter and parsley.


Snooty Fox Lounge
445 Delaware Avenue, Buffalo, 14202
716.843.3699

Guercio's
250 Grant Street, Buffalo, 14213
716.882.7935