Anniversary Avian

DEAR SOS: My husband and I love the chicken Marsala served at Papalucci’s Italian restaurant in Long Beach. I would love to make it for our anniversary.

DIANE SPIELMAN

Lakewood

DEAR DIANE: Papalucci’s recommends finding a Marsala that suits your taste for this recipe.

Papalucci’s Chicken Marsala

Active Work Time: 10 minutes * Total Preparation Time: 35 minutes

6 (4-ounce) skinless, boneless chicken breasts

Flour

3 tablespoons olive oil

2 large onions, chopped

3 tablespoons chopped Italian parsley

1/2 pound mushrooms, sliced

Garlic salt

3/4 cup Marsala

* Pound each breast between sheets of parchment or wax paper until 1/2 inch thick, then dip in flour to coat well.

* Heat oil in large skillet. Fry chicken until browned, about 5 minutes per side. Remove from skillet and keep warm. Add onions, parsley and mushrooms to skillet and cook until softened, about 10 minutes. Return chicken to skillet and sprinkle with garlic salt to taste. Add Marsala and simmer until sauce reduces and thickens, 5 to 10 minutes.

6 servings. Each serving: 234 calories; 127 mg sodium; 66 mg cholesterol; 8 grams fat; 9 grams carbohydrates; 28 grams protein; 0.54 gram fiber.

Tiramisu 101

DEAR SOS: I am a tiramisu fan and have tried it in hundreds of places. The best one is served at Boccaccio’s in Westlake Village.

NAJUA RASLAN

Agoura

DEAR NAJUA: Kathleen Emmons of Boccaccio’s was flattered to be asked for the recipe. It’s not as difficult to prepare as you might think.

Boccaccio’s Tiramisu

Active Work and Total Preparation Time: 40 minutes plus 2 hours chilling

8 eggs

1/2 pound powdered sugar

1 pound plus 2 ounces mascarpone

1 1/2 cups brewed espresso

1/4 cup Amaretto

1 (3-ounce) package ladyfingers

* Beat egg yolks with powdered sugar on medium speed until pale and creamy, about 5 minutes. Add mascarpone and beat until thick and firm.

* Whip egg whites until fluffy and firm, 3 to 4 minutes. Fold egg whites into mascarpone mixture.

* Combine espresso and Amaretto. Quickly dip half ladyfingers in espresso mixture on each side. Layer ladyfingers in bottom of an 9-inch square glass baking dish. Spread ladyfinger layer with half mascarpone mixture. Dip remaining ladyfingers in espresso mixture, layer in dish, then spread remaining mascarpone on top. Chill 2 hours.

6 to 8 servings. Each of 8 servings: 474 calories; 261 mg sodium; 320 mg cholesterol; 28 grams fat; 42 grams carbohydrates; 12 grams protein; 0.01 gram fiber.

*

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and people with compromised immune systems avoid raw eggs.