Cooking With Love

Southern Living, Nov 2004 by Florio, Donna

This mother and son share some of their favorite Italian dishes.

When Sandy Kizlik and her son, Stephen, spend time together in the kitchen, they fill the room with good-natured teasing and heavenly aromas. This Boca Raton, Florida, pair turns out some seriously good food, much of it based on Sandy's Italian heritage. Sandy and Stephen offer three recipes that are perfect for casual family meals. DONNA FLORIO

CHICKEN WITH MUSHROOM SAUCE

MAKES 4 SERVINGS

PREP: 25 MIN., COOK: 35 MIN.

4 skinned and boned chicken breasts

1 ½ teaspoons salt, divided

¼ cup all-purpose flour

¼ teaspoon pepper

½ cup milk

1 cup Italian-seasoned breadcrumbs

Olive oil

1 garlic clove, minced

12 fresh mushrooms, sliced

4 green onions, chopped

3 tablespoons chopped fresh parsley

2 tablespoons capers

½ cup chicken broth or water

1 ½a cup Marsala or white wine

2 tablespoons lemon juice

2 lemons, sliced

Hot cooked spaghetti (optional)

Tomato pasta sauce (optional)

PLACE chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/2 teaspoon salt.

COMBINE 1/4 cup flour, 1/2 teaspoon salt, and 14 teaspoon pepper in a shallow dish; dredge chicken in flour mixture, shaking off excess. Dip chicken in milk; dredge in breadcrumbs.

POUR olive oil to a depth of '/4 inch in a large skillet. Fry chicken, in batches, in hot oil over mediumhigh heat 5 to 6 minutes on each side. Remove from skillet, and drain on paper towels, reserving 2 tablespoons drippings in pan.

SAUTÉ garlic in hot drippings 20 seconds; add mushrooms, and sauté 3 minutes or until lightly browned. Add green onions, parsley, and capers; sauté 1 minute. Stir in chicken broth, next 3 ingredients, and remaining '/2 teaspoon salt. Bring to a boil over mediumhigh heat, and cook, stirring constantly, 2 minutes or until slightly thickened. Serve mushroom sauce over chicken. Serve with spaghetti topped with tomato pasta sauce, if desired. SANDY KIZLIK

BOCA RATON, FLORIDA

HERBED SEAFOOD PASTA

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 7 MIN.

1 (16-ounce) package fettuccine

1/2 pound unpeeled medium-size shrimp

2 tablespoons olive oil

5 1/2 tablespoons Herb-Pesto Butter, divided

1/2 pound large sea scallops

6 green onions, cut into 2-inch strips

1 cup freshly grated Parmesan cheese, divided

PREPARE pasta according to package directions; drain and set aside. Keep warm.

PEEL shrimp, and devein, if desired.

HEAT olive oil and 2 tablespoons Herb-Pesto Butter in a large skillet over medium-high heat. Add shrimp, scallops, and green onions; cook, stirring often, 3 to 5 minutes or just until shrimp turn pink. Stir in 2 more tablespoons Herb-Pesto Butter. Remove seafood mixture from skillet, and keep warm.

MELT remaining 1 '/2 tablespoons Herb-Pesto Butter in skillet; remove from heat. Add warm pasta and '/2 cup Parmesan cheese, tossing to coat. Divide pasta mixture evenly between 4 pasta bowls; top evenly with seafood mixture and remaining 1/2 cup cheese. Serve immediately.

Herb-Pesto Butter:

MAKES 2 CUPS

PREP: 10 MIN.

Serve remaining Herb-Pesto Butter on bread, warm pasta, grilled vegetables, steak, or chicken breasts.

1 1/2a cups fresh basil leaves

1/2 cup chopped fresh parsley

1/4 cup pine nuts

3 tablespoons Marsala or white wine

2 tablespoons chopped fresh oregano leaves

8 garlic cloves, chopped

1 cup butter, softened

1 to 2 tablespoons olive oil

PROCESS first 6 ingredients in a food processor until smooth, stopping to scrape down sides. Add butter and 1 tablespoon olive oil, and process until combined; add remaining 1 tablespoon oil, if necessary, to achieve desired consistency. SANDY KIZLIIC

BOCA RATON, FLORIDA

KEY LIME PIE

MAKES 8 SERVINGS

PREP: 5 MIN., BAKE: 15 MIN.

3 large egg yolks

1/2 cup Key lime juice

1 (14-ounce) can sweetened condensed milk

1/4 teaspoon vanilla extract

Pinch of salt

1 (9-inch) graham cracker crust

Garnishes: whipped cream, lime slices

WHISK egg yolks until blended; whisk in Key lime juice. Add condensed milk, vanilla, and salt, whisking until blended.

POUR mixture into crust. Bake at 350° for 15 minutes.

REMOVE from oven; cool completely on a wire rack. Chill until ready to serve. Garnish, if desired.

STEPHEN KIZLIK

DELRAY BEACH, FLORIDA

NOTE: For pies with more filling, triple the filling ingredients, and divide evenly between 2 graham cracker crusts.