Free Patsy's Italian Family Cookbook by Sal Scognamillo Page B

to the skillet. Reduce the heat to medium-low and cover tightly. Simmer until the chicken shows no sign of pink when pierced with the tip of a knife, about 5 minutes. Transfer the chicken to a platter and top with the sauce. Serve hot, with the grated cheese passed on the side.

Chicken Breast with Prosciutto, Mushrooms, and Capers
MAKES 4 SERVINGS

When someone doesn’t know what to order, I point them towards this dish because it has so many Italian flavors in every bite. Earthy mushrooms, salty prosciutto, fragrant basil, and slightly bitter capers combine to make this luscious wine sauce.

    4 boneless, skinless chicken breast halves (about 6 ounces each), each sliced in half horizontally into scaloppini
    ½ cup all-purpose flour
    3 large eggs, beaten
    ¼ cup olive oil
    8 ounces fresh white button mushrooms, sliced
    ½ cup ⅛-inch-wide strips of prosciutto
    1¼ cups Quick Brown Sauce
    ⅓ cup fresh lemon juice
    ⅓ cup chopped fresh basil
    ⅓ cup dry white wine
    2 tablespoons unsalted butter
    2 tablespoons drained nonpareil capers, rinsed
    Salt and freshly ground black pepper
    1. Spread the flour on a plate. Beat the eggs in a shallow bowl. Place the flour and eggs near the stove.
    2. Heat the oil in a large skillet over medium-high heat. Working in batches, add the chicken and cook, turning once, until lightly browned, about 4 minutes. Transfer the chicken to a clean plate.
    3. Reduce the heat to medium. Add the mushrooms and prosciutto and cook, stirring occasionally, until the mushrooms are beginning to brown, about 5 minutes.
    4. Add the sauce, wine, lemon juice, capers, and butter and bring to a boil. Season to taste with salt and pepper. Return the chicken to the skillet. Reduce the heat to medium-low and cover tightly. Simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife, about 5 minutes.
    5. Transfer the chicken to a platter. Increase the heat to high and boil the sauce in the skillet, stirring often, until lightly thickened, about 3 minutes. Spoon the sauce on top of the chicken. Serve hot.

Rose’s Chicken Legs with Peas and Marsala
MAKES 4 TO 6 SERVINGS

This wonderful recipe, a specialty of my mom Rose, is the perfect example of what to make on a busy weeknight. I always looked forward to having this on Wednesdays when its turn in our family menu rotation came up. To this day, I ask Mom to make it for me when I need perfect comfort food. Serve this with steamed rice to soak up the juices.

    8 chicken drumsticks
    8 bone-in chicken thighs
    ¼ cup olive oil
    2 medium yellow onions, cut into thin half moon
    1 cup Chicken Stock or reduced-sodium store-bought chicken broth
    ½ cup dry white wine
    ¼ cup dry Marsala or more white wine
    2 cups fresh or thawed frozen peas
    ½ cup chopped fresh basil
    Salt and freshly ground black pepper
    1. Preheat the oven to 450°F.
    2. Toss the chicken drumsticks and thighs with the oil in a large roasting pan, and arrange them in a single layer. Roast for 15 minutes. Flip the chicken over and continue roasting for 15 minutes more.
    3. Add the onions and toss with the pan juices. Roast until the onions are softened, about 5 minutes. Remove the pan from the oven. Stir in the stock, wine, and Marsala, loosening any browned bits in the pan with a wooden spoon. Stir in the peas and basil. Return to the oven and roast until the chicken thigh shows no sign of pink when pierced at the bone, and the liquid has reduced slightly, about 10 minutes more. Season to taste with salt and pepper. Transfer the chicken and pan juices to a deep platter and serve hot.

Striped Bass Francese
MAKES 4 SERVINGS

I used to fish with my dad and cousins off Orient Point in Long Island, and we could serve the catch at the restaurant. Now, we buy seafood from certified purveyors, and that’s not a bad thing. This is one of my favorite ways to serve one of my favorite fish, with a light egg coating and delicate lemon sauce.

    ½ cup olive oil
    ½ cup all-purpose flour
    2