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| US TENNIS June 2003 FITNESS: Eating Healthy with Pete Sampras By Dana Sullivan Photo of Sampras by Ron Angle; photo of chicken by Randy Mayor / FoodPix |
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While his rivals burn out, come back, and burn out again, Pete Sampras just keeps winning. He's steady off the court, too, and one of his rituals is a game-day dish of Chicken Marsala. "It's perfect with pasta and spinach," Sampras says. The chicken gives him protein for the long haul and the pasta has carbs for energy on court. We asked chef Steven Sumner of San Diego's Rancho Valencia Resort for his recipe. Take Sampras' advice and don't skimp on the mushrooms. "If you substitute the Italian mushrooms with some other variety," he says, "it just doesn't taste the same." Chicken Marsala Executive Chef Steven Sumner Serves 3-4 Ingredients: * 3 boneless chicken breasts * 1 clove of garlic (minced) * 1 shallot (sliced) * 1/4 cup of olive oil * 1 tbsp. fresh marjoram (chopped) * 1 tbsp. Italian parsley (chopped) * 1 cup of cremini mushrooms (sliced) * 1/2 cup of Marsala wine * 1 cup of chicken stock * Salt and white pepper to taste * 1/4 cup of flour * Pasta Cut chicken breasts in half. Toss with garlic, marjoram, and half of the parsley. Season with salt and pepper, dredge in flour. Saute chicken breasts with skin down in olive oil until golden. Turn and place in 350-degree oven for five to seven minutes (depending on size). Remove chicken from pan, drain oil. Add mushrooms and shallots, saute lightly for one minute. Deglaze pan with Marsala wine, add chicken stock, and reduce to 1/2 cup of sauce. Season if desired and finish with remaining parsley. Serve sauce over chicken with pasta and a salad or spinach. |