Does anyone know if CAH has done a Chicken Marsala recipe? I made one last night that was pretty good. I actually call it Chicken Marsala Bastardized...cause I change it (or adapt it) from several other recipes.
* Exported from MasterCook *
Chicken Marsala, An Adaption
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large chicken breasts, lightly pounded -- sliced 1/2-inch thic
1/2 large onion -- chopped
1 pound mushrooms -- sliced 1/3-inch thic
1/4 cup olive oil -- more if needed
1 cup chicken stock
1 cup Dry Marsala wine
2 tablespoons butter -- optional
all-purpose flour -- as needed
salt and pepper -- to taste
garlic powder -- to taste
2 cups heavy cream (or 1 cup heavy cream & 1 cup half-and-half
1 tablespoon cornstarch
Heat olive oil in a large saute pan over medium-high heat.
When the oil is hot, dredge both sides of the chicken in flour (garlic powder, salt & pepper). Shake off excess flour and place in pan, browning lightly. Remove to a warm plate.
Add mushrooms and onions and saute until onions are softened. Remove to the plate with the chicken.
Turn the heat to high, add the Marsala wine and chicken broth; scrape browned bits from the bottom and sides of the pan; reduce liquid by half. Return chicken, onion and mushrooms to the pan and heat through.
Add 3/4 cup heavy cream to 1 Tbs cornstarch and make a slurry. Add the slurry to the chicken mixture stirring until thickened. Continue adding heavy cream until the desired amount of sauce is achieved.
* Exported from MasterCook *
Chicken Marsala, An Adaption
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large chicken breasts, lightly pounded -- sliced 1/2-inch thic
1/2 large onion -- chopped
1 pound mushrooms -- sliced 1/3-inch thic
1/4 cup olive oil -- more if needed
1 cup chicken stock
1 cup Dry Marsala wine
2 tablespoons butter -- optional
all-purpose flour -- as needed
salt and pepper -- to taste
garlic powder -- to taste
2 cups heavy cream (or 1 cup heavy cream & 1 cup half-and-half
1 tablespoon cornstarch
Heat olive oil in a large saute pan over medium-high heat.
When the oil is hot, dredge both sides of the chicken in flour (garlic powder, salt & pepper). Shake off excess flour and place in pan, browning lightly. Remove to a warm plate.
Add mushrooms and onions and saute until onions are softened. Remove to the plate with the chicken.
Turn the heat to high, add the Marsala wine and chicken broth; scrape browned bits from the bottom and sides of the pan; reduce liquid by half. Return chicken, onion and mushrooms to the pan and heat through.
Add 3/4 cup heavy cream to 1 Tbs cornstarch and make a slurry. Add the slurry to the chicken mixture stirring until thickened. Continue adding heavy cream until the desired amount of sauce is achieved.
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