Recipe: Chicken Marsala (2)

Hello Linda,

These aren't Macaroni Grill's recipes, but maybe they will provide a good starting point for experimenting.

Betsy

From: craig weston
Newsgroups: rec.food.cooking
Date: 31 Oct 94 18:19:52 GMT

Chicken Marsala

-pound boneless chicken breast fillets
-dredge in seasoned flour, shake off excess
-brown in med-hot pan in half olive oil, half butter, or all olive oil
for less sat fat. Should take about 5 minutes total, might need to do
in shifts. Remove to a plate and put in warm oven.
-add chopped garlic and shallots, saute (don't burn)
-(optional--could add basil or something here--I'd be careful to keep it
subtle)
-deglaze w/marsala, reduce until not quite "syrupy", return chicken to
pan, reduce heat (or just take off burner, if using a heavy pan that
retains heat well).
-slowly incorporate a tblspn or two of butter, by whisking in or just
keeping the pan moving. Turn chicken in sauce, pour sauce over chicken
on a platter.

I know, no amounts, but this should help. Don't use two much
marsala--you don't want to drown it with sauce (its almost more like a
glaze). BTW, if you are a wine drinker, Rhone Valley reds are excellent
with marsala dishes--better than Italian reds (which I also love) IMHO.
--
craig weston
.

From: Steve Loring
Newsgroups: rec.food.cooking
Date: Tue, 1 Nov 1994 08:50:01

Chicken Marsala

2 boneless, skinless chicken breast halves
salt
pepper
flour
approx. 1 cup of sliced mushrooms
marsalla wine
flour mixed with water to form a paste
olive oil
butter

Place the chicken breast halves between two sheets of plastic wrap (or wax
paper) and pound thin with a scallopini pounder (if you have one) or a heavy
skillet. Heat oil to medium-hot in skillet or saute pan. Dust chicken with
flour (dredge lightly) and place in pan. Cook briefly on each side until
lightly golden. Do not overcook. Remove chicken to plate and lightly salt
and pepper each side.

Turn up heat under pan, then splash in marsala wine (start with about 3
Tablespoons--by guess, of course) to deglaze pan. Add mushrooms and stir for
about a minute. Add more marsalla, if necessary. You can add a bit of butter
here, if you wish, for taste. To thicken sauce, add just a little flour paste
and stir to mix. When sauce consistency is to your liking, add reserved
chicken halves and turn them around in the sauce to cover them.

Remove chicken to plates and pour sauce over them.

We serve the chicken with rice, a salad with wine/vinegar dressing, and a Cote
du Rhone red wine.

Steve Loring (loring