• ¼ cup all-purpose flour for coating
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 4 medium skinless, boneless
chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• ½ cup Marsala wine
• ¼ cup cooking sherry
12 Sea Scallops (Fresh Or Frozen)
Salt And Pepper
• 24 oz package potato gnocchi
• ¼ cup butter
• 1 clove garlic, minced
• 1 teaspoon dried sage
• ¼ teaspoon salt
• ¼ cup grated Parmesan cheese
• ¼ teaspoon ground black pepper
• 2 tbsp. grated Parmesan cheese
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
1 1/2 tbsp. Butter, Divided
Bring a large pot of lightly salted water to a 1boilLemon, over high heat. Add gnocchi pasta and cook until they float to the surface, 2 to 3 minutes; drain. Melt butter in a skillet over medium heat. Stir in garlic and cook until softened and golden brown, about 4 minutes. Stir in sage and salt. Add cooked gnocchi, 1/4 cup Parmesan cheese, and pepper; toss gently to combine. Sprinkle with 2 tablespoons Parmesan cheese to serve.
• 3 egg yolks
• ¼ cup white sugar
• 2 teaspoons vanilla extract
• 1 lb. mascarpone cheese
• 24 ladyfingers
• 1 ½ cups brewed coffee
• 1 tablespoon unsweetened cocoa powder
1 Lemon, Juiced
Serves 3-4
In a medium bowl, beat yolks, sugar, and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8-inch dish. Spread half the mascarpone mixture over ladyfingers. Repeat with remaining ladyfingers and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.
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