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Chicken Marsala - Frank Lloyd Wright's Fabulous Fallingwater

 
Serves: 4     Difficulty: Moderate     Meal: Main Dish    

From my RV kitchen

Frank Lloyd Wright was a colorful character that led a long (died at 91) and interesting life. Even with very little formal drafting education Wright was a prolific and original architect and the father of organic architecture. In fact, he was recognized in 1991 by the American Institute of Architects as "the greatest American architect of all time".

Fallingwater is considered to be one of his crowning achievements - and if you go you'll understand why. However, Wright was not an easy man to work with. He dreamt big and often came in way over budget. Kauffman, the department store mogul that commissioned Fallingwater, wanted to spend in the neighborhood of $20,000-$30,000 on Fallingwater. It's said that the finished house came in at around $250,000! Below is an example of the terse communication between the two men prior to building the house:

Dear Mr. Kaufmann:

I don’t know what kind of architect you are familiar with but it apparently isn’t the kind I think I am.  You seem not to know how to treat a decent one.  I have put so much more into this house than you or any other client has a right to expect that if I haven’t your confidence—to hell with the whole thing.  — Frank Lloyd Wright

Dear Mr. Wright:

I don’t know what kind of clients you are familiar with but apparently they are not the kind I think I am.  You seem not to know how to treat a decent man.  I have put so much confidence and enthusiasm behind this whole project in my limited way, to help the fulfillment of your effort that if I do not have your confidence in the matter—to hell with the whole thing. — Edgar J. Kauffman

P.S. Now don’t you think we should stop writing letters and that you owe it to the situation to come to Pittsburgh and clear it up by getting the facts?…

Learn more about Fallingwater, Frank Lloyd Wright or the Kaufmann family - makes for great reading!!

Ingredients

1-1 1/4 pounds of boneless, skinless chicken breast - slice into thin medallions
flour - enough to coat chicken breast
4 T unsalted butter
4 T extra virgin olive oil
1/2 - 1 pound sliced mushrooms
1 lemon - juiced
3/4 c marsala cooking wine (dry)

Pasta in a shape to your liking - about a 1/4 pound per diner

How-to

In a large saucepan on medium heat get butter and oil hot and bubbly. Dredge the chicken breast in flour and place in hot pan.

Cook until brown on one side and turn. Add mushrooms, lemon juice and marsala cooking wine. Allow to simmer 5-10 minutes until the mushrooms are soft but still chunky. Salt and pepper to taste.

While the chicken is cooking boil water and cook pasta.

Serve the chicken marsala over cooked pasta in a bowl with fresh, crusty bread and a green salad.

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