mac5155 wrote:Someone hit me with a good chicken Marsala recipe
I've made this one a time or two and it was really good.http://www.foodnetwork.com/recipes/giad ... index.html
A more simplistic way here from the many italian places I've worked at.
2 3-4 oz chicken breasts (pound with meat mallet to uniform thickness for even cooking keep chicken under plastic wrap while pounding to prevent chicken from tearing)
Handful of chopped mushroom of your choice
1/2 cup of flour, on a plate or in a baking dish, seasoned w/ salt and pepper
1/3 c good dry marsala wine (ask someone in a wine store what marsala is good for cooking, as a bad marsala ruins the dish)
1/2 c chicken STOCK! (boxed or boullion just dont get the boxed BROTH)
pinch of chopped garlic
1 tablespoon butter (i prefer unsalted)
1. heat a small amount of oil in a pan on the stove
2. dredge chicken in flour, shake off excess
3. Saute chicken for 2-3 min per side, depending on thickness, careful not to burn flour.
3a. Add mushrooms after you flip the chicken to cook the second side.
4. Dump off excess oil, and add garlic, stir for 10-15 seconds, careful not to burn garlic.
5. Add wine, away from open flame, return pan to stove and flambe the wine, swirling the pan for about 25 seconds, or until fire has gone out.
6. Add stock, bring to a boil, drop to simmer, let the sauce reduce and get slightly thicker, it pays to take your time with this part. (You want to be able to coat the back of a spoon with the sauce. (Add more stock if needed)
7. Place chicken on plate, then before dumping the sauce/shrooms over top, add in that tablespoon of butter, swirl around til melted, this will give the sauce a nice shine, and come on who doesnt love butter. Top the chicken with sauce, sprinkle with parsley and parm cheese, enjoy.
Goes good with pasta or mashed potatoes. booya.
(I know seven steps doesnt sound simple, but Im not a book author so I probably made extra steps to ensure clarity of what im trying to say lulz)