Fabio Viviani Recipes

Posted on Aug 14, 2014 07:45am

Chef Fabio Viviani shares an Italian favorite... Chicken with Marsala Sauce! Plus, broken potatoes with burnt lemon & parmesan and ricotta fritters. Here are all of his delicious recipes from today’s show. 


All recipes courtesy of Fabio Viviani



2 tbsp. butter

1 sprig thyme

3 gloves garlic, smashed

1 cup oyster or shiitake mushrooms, sliced Salt and pepper

2 boneless, skinless chicken breasts

2 cups flour

1 tbsp. olive oil

1 cup sweet Marsala wine

1⁄4 cup heavy cream


Melt butter in a nonstick pan over medium heat. Add the thyme and let it heat through, then add the garlic and the sliced mushrooms. Season the entire pan with salt and pepper and cook until the mushrooms begin to brown and crisp, about 5 minutes.

Meanwhile, pound the chicken breasts with a mallet until they are about 1/2 –inch thick. Dredge each chicken breast in flour and shake off the excess.

Heat the olive oil over medium‐high heat in a separate nonstick pan. Add the floured chicken breasts and cook them for about 2 minutes on each side. Add the wine to the pan and let it start to reduce, then add the mushroom, garlic, and thyme mixture to the chicken pan, along with the heavy cream. Cook over medium heat until the cream has reduced and thickened. Remove the chicken from the pan and serve topped with the remaining sauce.




Serves 6

2 tbsp. olive oil

2 lb. baby potatoes, boiled in water for 5 minutes then shocked in ice water and patted dry 1⁄2 cup fresh rosemary, roughly chopped

2 cloves garlic, minced

1 good pinch of salt

Lots of pepper

1 cup Parmesan cheese, grated

A handful of chives, chopped

4 halves Roasted Lemons (see recipe below)

Put the oil in a large sauté pan over medium heat.

With the palm of your hands, crush the potatoes enough for the skins to burst but not enough to make them fall apart. Put the potatoes into the oil and cook until crisp on one side.

Add the rosemary and the garlic and turn the potatoes over to crisp the other side. Total cooking time for crisping both sides will be about 15 minutes. (Remember: The skin needs to be crisp but not burnt. There is a difference between brown and black, right?)

Once crisped, put the potatoes in a bowl and toss them with the rest of the ingredients except the lemons.

To serve, put the potatoes on a platter and squeeze the lemons on top.

Roasted Lemons

Makes 10 lemons

10 lemons, cut in half crosswise 2 tbsp. fresh thyme, chopped Salt and pepper

2 tbsp. olive oil

Butter or olive oil for roasting (if using a pan rather than a grill)

Mix all the ingredients together in a bowl. Place the lemons open‐face down on a really hot grill or in a hot sauté pan with a touch of olive oil or butter over medium to high heat.

Grill for about 10 minutes, moving the lemons around, until the open side is caramelized.




Yields 15 fritters


1 pound ricotta cheese

1⁄2 cup mini chocolate chips 4 tbsp. all‐purpose flour

2 quarts light olive oil Sugar for dusting


Mix the ricotta cheese, mini chocolate chips and flour until well combined.

Fill a sauté pan with light olive oil and place over medium high heat.

Using two tablespoons, scoop mixture into individual fritters and place into hot oil. Let the fritters cook until they are crisp and brown on the outside.

Use a spider to pull them out of the hot oil.

As they cool, coat with sugar. 


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