Because it's a pain in the neck, the next thing I would tackle is cleaning the escarole.  The easiest way to do this is cut off the bottom core of the head of escarole.  Separate all the leaves.  Fill your sink with cold water.  Put the leaves in the water, swish them around and leave them there for 5 minutes.  The grit will settle to the bottom of the sink. Lift 1/2 the leaves from the water and put them in the basket of your salad spinner and fill it with water.  Let it settle again and lift the basket from the water dump the water out and spin completely dry.  Repeat for the second half of the escarole. Chop leaves into 2-3 inch strips and set aside for later.
  • 2 large cloves of garlic
Peel, chop and set aside for later.​

The Week is Half Over Let's Celebrate!

Get that "lemon mousse" going (it needs time to set up).  

Right now you should get the water for your noodles on the stove.  Fill a very large pot with water.  Turn the heat on high under the pot and salt the water.  When the water comes to a boil, turn the heat down to low until you are ready to boil the noodles when you will turn the heat up again.

  • thin sliced chicken cutlets
Trim fat from cutlets, rinse under cold water and lightly pat dry (not bone dry because there is no other moisture at this stage of preparation.​
  • 3-4 tbs flour
  • salt
  • freshly ground pepper
Sift together on any flat plate and place the plate next to the saute pan where you will cook your cutlets.  Dip the cutlets one at a time in the flour mixture coating both sides and shaking off the excess.  Set aside on a separate plate.


  • 4 tbsp butter 
  • 4 tbsp oil
Add to a 12 inch saute pan and place over medium high heat.  When butter is melted gently place first 4-6 cutlets in saute pan.  Brown each side of the cutlets for about 2-3 minutes.  Be careful not to crowd your cutlets in the pan.  If there is no room between them they will steam rather than saute.  If you are cooking in a couple of batches and you see that the butter from the first batch is starting to brown too much or burn, the easiest solution is to turn the heat off take a big wad of paper towels (so you don't burn yourself) and wipe the surface of the saute pan.  Start again with new oil and butter.  Don't worry about your other cutlets cooling off, they are going back into the pan later.  When all the cutlets have been browned reduce the heat to medium low.
  • 1 lemon zested and juiced
  • 1 cup dry marsala wine (The more cutlets, the more wine you will add.  For 8 cutlets up to 2 cups of wine.) 
  • 2 sprigs fresh thyme (More wine?  More thyme.)
​Add to saute pan and return chicken cutlets and their juices to the pan.  Add fresh ground pepper to taste.  (I do about 3-4 twists of the pepper grinder.)  Allow to simmer for 5 minutes.


Turn the heat up to bring your water back to a boil and pour in your noodles and a 1 tsp kosher salt.

Add 4 tbsps of olive oil and 4 tbsps of butter to an 8 qt stock pot.  Heat over medium low until butter melts then add chopped garlic.  Saute until you can smell the garlic.  Add torn dried escarole leaves, cover and allow to wilt down.  NOW GO BACK TO COOKING YOUR CUTLETS.  (Remember to stir your escarole at least once to completely coat the leaves.)

Everything should be ready at the same time.  Drain your noodles thoroughly, put them back in the pot to dry them a little.  Spoon some noodles one each plate, place chicken cutlets on top of noodles, spoon some marsala sauce over the cutlet.  On a separate salad plate spoon some wilted escarole and garlic.  Serve everything at once and enjoy!!

When Sue told me this recipe I said:  "Hey wait a minute! Where's the mushrooms?"  I never heard of making chicken marsala without mushrooms.  Because her kids hated mushrooms when they were growing up, she dropped them from her recipe.  I think you should add them.  So, after all the cutlets are browned, add 16 oz of white mushrooms, brushed clean and sliced to the saute pan.  You may also need to add 2-3 tbsp of butter.  Saute the mushrooms until they have released their juices and then continue with the recipe at the point where the lemon juice is added (it's underlined).

Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays

 So you've figured out by now that we are making INSTANT pudding.  Just follow the directions on the box.  We are going to jazz it up a little.  Right before you serve dessert fold into the pudding  a cup of whipped cream (or Cool Whip) and then spoon the mixture into sherbet glasses or, our favorite, martini glasses.  Zest a lemon on top of each portion and sprinkle with a few blackberries.  Everyone will be so impressed with your "fancy pants" presentation.