Here is a perfect three course dinner that will make any special occasion memorable. All you need to add to this delicious and special cuisine is a nice table setting and soft candle light. You will also appreciate that this meal is actually quite easy to prepare.
Are you searching for the perfect special romantic dinner menu? Well look no further! There’s nothing sweeter or more romantic than cooking Italian food from scratch for the one you love. Make your sweetie the following three course meal and you’re sure to get your fair share of love right back! (Don’t forget to buy some of your honey’s favorite wine to top it all off!)
Antipasto: Caprese Salad Skewers
Makes 6 mini skewers.
6 cherry tomatoes
6 baby bocconcini balls
fresh basil (about 6 leaves), rinsed
1/2 tsp dried oregano
extra virgin olive oil
Wash and prep the tomatoes by removing the stems. Slice each one in half and set aside. Prepare a small dish by pouring in a bit of olive oil, oregano and salt. Mix together. Using your toothpicks like skewers, pop on a tomato half, mozzarella ball, basil leaf and then other half of the tomato. (You can have the halves facing inwards or out, whichever you like better.) Roll the skewer in the dish of oil, slightly coating the tomato and cheese with the seasoning. Repeat for each, and arrange on a plate to serve. This can be prepared a few hours in advance and chilled in the refrigerator, which makes it even easier than it already is!
This is a wonderful dish any time but is especially nice on those special occasions.
Main Course: Chicken or Veal Marsala
2 boneless, skinless chicken breasts or veal cutlets
1/4 cup all-purpose flour
1/4 cup olive oil
1/4 lb of mushrooms
1/4 cup Marsala wine
2 tablespoons of butter
1/2 cup chicken broth
1/4 tsp dried oregano
1/4 tsp salt
dash black pepper
2 sprigs fresh parsley, to garnish
Prepare your chicken by cutting off excess fat and pounding with a meat tenderizer until about 1/4 inch thin. Pour your flour over a large flat dish or shallow pan for dredging.
Clean and slice the mushrooms, set aside. Prepare your pan with the olive oil and turn your burner to a medium-high heat.
When the oil in the pan is hot, dredge the chicken breasts on both sides with flour, dusting off any excess. Cook the chicken, turning once over until it is lightly browned. Remove from the oil and place on a plate (I usually put the plate in the microwave or oven to keep it warm.)
Drain most of the oil from the pan (leaving a thin layer to coat the bottom) and then add the sliced mushrooms. Saute them for about 3-4 minutes, until you see their juices begin to be released.
At this point you will add the Marsala wine. Then add butter, chicken stock, a dash of salt, pepper and the oregano. Scrape up any residue from the mushrooms or chicken on the bottom and sides of the pan, mixing together with the sauce. Allow to cook for about 5 minutes, or until the liquid is reduced by half.
Return the chicken breasts to the pan and continue to cook until they are again heated through. Place the chicken breast on your serving dish, accompanied by some rice pilaf or fettucine and top with the mushroom sauce. Garnish with fresh parsley. Enjoy!
This is a fantastic dessert for both taste and presentation. Your special dinner guest will be impressed with this amazing and delicious dessert.
Dessert: Tiramisu for Two
Makes 2 individual desserts.
6 ladyfingers, split
4-6 tbsp brewed espresso, divided
1/2 cup Mascarpone cheese
1/4 cup confectioners sugar
1/2 cup heavy whipping cream
1 tbsp cocoa powder and/or chocolate shavings
Depending on the size of the container that you use, you may have to change up the way you cut the ladyfingers. I have latte sized cups that I like to use, but you can use a wine or martini glass, shot glasses, whatever you like.
Cut the ladyfingers in half and set aside. Combine the cheese sugar and whipping cream and beat on high until soft peaks form. Quickly roll the lady fingers in the coffee (or you can brush the coffee on if you don’t want them drenched.) Place the dipped cookies at the bottom of your serving vessel, plop on a dollop of the cream. Repeat one more time. Top the final layer with a sprinkle of cocoa powder and/or a few chocolate shavings. Refrigerate for about two hours before serving. Yum.
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Source: Article By Maria B Smith