Chicken Marsalamiri (SBQ, Ep. 22)

Just like the Ysalamiri of Myrkr create their Force-neutralizing bubbles to repel predatory Vornskrs, this Chicken Marsalamiri recipe will neutralize the Force-bubble of your predatory Hungskrs (you like that, Zahn fans?).  The cooking process should take an hour or less, so crank the volume on Star-B-Q, Ep. 22 and you should be able to cook AND eat before the episode is over!

What you will need:

  • Chicken Breast Tenderloins (about 10-12 pieces)
  • 1 lb. Fettuccine or Linguine
  • Flour
  • Salt & Peppies
  • Dried Italian-Mix Herbs
  • Fresh Baby Portobello Mushrooms, sliced
  • 1 Bag Frozen Peas
  • 4 Tbsp. Butter
  • 4 Tbsp. Olive Oil
  • 1-1.5 Cup Marsala Cooking Wine
  • .25-.5 Cup Sherry Cooking Wine

How you do it:

  1. Add 1-2 teaspoons each of dried herbs and salt/peppies to a "healthy plateful" of flour.  Mix it all well with a fork or small wisk, so that you can see pieces of the seasonings scattered evenly throughout.  Coat all of your chicken tenders in this flour.  Don't leave any part of the chicken uncovered, BUT don't "cake it on" either!
  2. Heat your stove to med-lo (like 4/10) and begin melting the butter into the olive oil.  increase the heat to med-hi (6/10 or 7/10) over a few minutes' time.  Once the oil and butter fully combine, the mix should take on a translucent gold color and be consistent throughout.  It should be sizzling lightly, but not like a rattlesnake...if you're snakin', add a small tab of butter and turn the stove down for a bit.
  3. Add the chicken tenders to the pan and let them brown, or "tan" is more like it, for a few minutes on each side.  DON'T TURN THEM TOO MUCH--just peek from time to time with the edge of your turner.  FLIP ONLY ONCE IF POSSIBLE!  You'll know when they're done because you'll want to eat one.  Don't yet!
  4. START BOILING PASTA WATER (and make sure you salt the water first).  Put the mushrooms into the pan and keep the medium heat rolling.  Stir Occasionally.
  5. After a couple more minutes, Pour the two wines into the pan.  Let the alcohol cook out (there's not a ton of it in there, but give it about 2-3 minutes anyway).
  6. Add the frozen peas.  Wait--again--2 or 3 minutes until the icy peas come up to temperature with the rest of the pan.
  7. Turn the stove back down to 4/10.  Your pasta water should be boiling hard now, so add the pasta and stir occasionally.  take 1-2 minutes off the cook time, and see the next step for why!
  8. Why?  Because the pasta will finish cooking now when you add it to the saucepan with the wine mix.  Use tongs to combine everything with the pasta, and turn the heat off.
  9. It will be hot as Mustafar, but you're ready to eat!  Serve with parmesan cheese and a light sprinkle of hot pepper!