Earlier this week I mentioned that I would have more information to share about the food at the upcoming conference. What I actually have for you is a recipe from Chef Steven Swallow, of Utah Celebrations Catering, for one of their most popular menu items – the Chicken Marsala.
We got to sit down with Lani, the owner, event coordinator and wedding planner for Utah Celebrations Catering and have a great chat about their company too. I loved their philosophies of making their dishes from scratch and from the freshest and best ingredients available. I also loved that this company has been a long time dream – now come true – for her. You can really tell the difference when someone is truly passionate and cares about you, your event and what they do – that is Lani and Chef Steven to a T.
Utah Celebrations Catering will be providing a delicious and fun dinner buffet for the Moms Who Make It Conference! Seriously, where can you get dinner for that small an amount – especially a dinner selection of Chicken and Beef Fajitas on fresh, hot tortillas and also some luau type selections like their Kahlua Pork.
They have many other menu selections for your event – you want a carving station with some delicious beef? The chicken marsala? How about a crepe station with all the decadent fixings for your dessert table – or maybe, like me, you get a serious kick out of anything set on fire and want to have the bananas foster station. You can choose any of those options, and more!
I didn’t get a great picture of it, but even their drinks are delicious – probably one of my favorite items of the night was their peach lemonade – I am usually the person who just drinks water, water and more water – but that peach lemonade was sweet, a little tart, cool, refreshing and dreamy.
Source: Utah Celebrations Catering, Chef Steven Swallow
4 Boneless, Skinless Chicken Breasts, Trimmed
2 teaspoons salt
Flour, for dredging
2 Tablespoons Unsalted Butter
1 Tablespoon Garlic, minced
1 Tablespoon Shallots, minced
1 Cup Sweet Marsala Wine
1 Cup Heavy Cream
1/4 cup Parmesan Cheese, grated
1 Tablespoon Fresh Basil, finely chopped
Salt to taste
Preheat oven to 350 degrees F. Season chicken breast with the salt and dredge in the flour. In a saute pan on high heat, melt the butter and add the chicken. Sear till the outside is golden brown, remove from the pan and place the chicken in a baking dish and place in the oven to finish cooking through, approximately 15 to 20 minutes. In the same pan the chicken was seared in, over medium heat, sautee the garlic and shallots until just slightly golden brown. Add the wine to the pan with the garlic and shallots and deglaze and reduce till a syrup consistency is reached. Add the heavy cream and reduce the sauce until it coats the back of a spoon and leaves a line when a finger is drawn through the sauce. Add the Parmesan cheese and basil and salt to taste. Pour sauce over the chicken and enjoy.