in Marsalla with glazed onions
Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the worlds top two
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
more information visit www.mattisons.com
Corn fed chicken breasts.
1/2 cup marsalla wine.
1 cup white un-bleached all-purpose flour.
1 lb small or pickling onions.
Juice from two lemons
1 desert spoon sugar.
onions can be cooked some time beforehand and reheated
before serving. They should be peeled but left whole
unless over about 1 1/2" in diameter in which
case they can be halved making sure that the part
where the roots attach is not cut back too far or
they fall apart. Sauté the onions in olive
oil until soft, if they start to brown too much add
a little water or stock. Finally add the lemon juice
and sugar with seasoning. Raise the temperature to
evaporate any excess liquid.
the chicken breasts sideways, almost through and open
them up like a book and flatten with a meat mallet.
into the flour to cover.
in olive oil turning once in a large skillet.
cooked through pour the marsalla into the pan cook
for a minute then turn again.
with salt and pepper.
Chef Paul Mattison
Chef Paul Mattison Recipe