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Discussion in 'Food Forum' started by Critter, Dec 19, 2004.
Need a good recipie for chicken marcella. Anyone kind enough to bail me out?
Don't you mean Chicken Marsala?
That could be part of the reason I cannot find a recipie.
Got one? Don't let me down folks, it's a bet with my wife, son't want to lose that one.
1/2 cup all-purpose flour
1 tablespoon Chicken Seasoning
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, *****ake)
3/4 cup Marsala wine
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
In a shallow bowl or plate combine the flour and Chicken Seasoning and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
*Reconstituted dried mushrooms are real good here... use the soaking liquid, but watch for dirt
or sand at the bottom of the bowl...
I use a little cream too sometimes...
It's not hard to make great Marsala sauce...
When choosing the Marsala, use Florio. It's the best and worth the extra $$. Make sure and use dry , not sweet.
Thanks gang, you bailed me out! I'll let you know how it went Wednesday.
Any suggestions on the type of pasta, or does it matter. Any sides traditional for this?
I would serve a Spaghetti Rigati just tossed with a lil' butter, chopped garlic, a lil' grated cheese,
and some chopped Italian parsley...
"Rigati" has ridges to hold sauce and stuff...
Barilla makes it...