Recipe: Chicken Marsala (3) for Bob

Chicken Marsala
Serves 4
Source: Deborah Mele

Have you always wanted to try cooking with wine but were afraid to try? This recipe is easy enough for even a novice cook, yet is elegant enough to serve when entertaining. This chicken recipe is not only delicious and quick to prepare, it is also healthy as it uses only a minimal amount of oil. Imported porcini mushrooms can now be found in many grocery stores, and certainly at Italian specialty stores. To complete this meal, I might serve it with an herb-flavored rice, or garlic mashed potatoes. A tasty saut ed green such as spinach or broccoli rabe would round out the meal nicely.

1 oz. Dried Porcini Mushrooms
8 oz. Fresh White Mushrooms
4 Chicken Breast Halves, Skinned
Flour For Dredging
Salt & Pepper
3 Tablespoons Olive Oil
2/3 Cup Dry Marsala Wine
1/4 Cup Fresh Chopped Parsley

Re hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsely. Strain the porcini water, and set aside to use later. Slice the fresh mushrooms thinly. Dredge the chicken breasts in flour seasoned lightly with salt and pepper, and then brown in a skillet with the oil over medium heat. Once well browned, remove the chicken and set aside.

Cook the sliced mushrooms in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the porcini liquid to moisten it. Return the chicken pieces to the pan with the mushrooms, and add the porcini, the Marsala wine and 1/4 cup of the porcini liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water. When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a platter, spoon over the juices, and sprinkle with the fresh parsley.

Chicken Marsala (Low Carbohydrate recipe)

4 chicken breast halves, skinned/boned
1 large egg, lightly beaten
1/4 cup soy or oat flour
2 Tablespoons butter, melted
2 cups fresh mushrooms, sliced
1 cup Marsala or more to taste
1 cup Heavy Cream
Sliced Mozzerella Cheese
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Dip chicken in egg, and dredge in flour. Brown chicken in butter in a large skillet over medium-high heat. Remove chicken and set aside. Reserve drippings in skillet. Cook mushrooms in drippings in the skillet over medium-high heat, stirring constantly, until tender. Add chicken, Marsala, and remaining ingredients and top chicken pieces with the cheese. Cook until heated through and cheese is melted. Makes 4 servings. 4 carbs per serving.

POLLO MARSALA

2 chicken breasts, boned,- skinned & halved
3 tbsp. flour
Salt & pepper
3 tbsp. butter, divided
1 clove garlic, finely chopped
1/4 lb. fresh mushrooms,- sliced
2 tbsp. fresh lemon juice
1/2 c. dry white wine

Pound chicken lightly; cut into strips; dredge in flour seasoned with salt and pepper. Melt 2 tablespoons butter in large skillet. Saute garlic 3 minutes, add chicken and saute 8 to 10 minutes. Remove chicken. In same skillet, melt 1 tablespoon butter, and saute mushrooms 3 to 4 minutes. Add lemon juice and white wine; stir in the chicken. Simmer several minutes until sauce thickens. Serve over spinach noodles or seasoned rice.