My notes at the bottom
Gourmet Gal’s
CHICKEN MARSALA (Substitute meat of choice, pork, veal, steak...)
1 1/2 lbs. chicken breasts sliced to 3/8 inch thick and pounded to 1/4
inch
salt
freshly ground pepper
flour
4 Tbsps butter
6 Tbsps olive oil
1 cup dry Marsala
1 cup chicken or beef stock, fresh or canned
4 Tbsps. soft butter
Optional:
1/4 lb. sliced fresh mushrooms
Season breasts with salt and pepper, then dip in flour and shake off
excess.
In heavy 10 - 12 inch skillet, melt 4 Tbsps. butter with 6 Tbsps. oil
over moderate heat. When
foam subsides, add chicken, 3 or 4 at a time, and brown for about 3
minutes on each side. After
browning, transfer them to a plate.
If adding mushrooms, saute at this point and remove from pan, then place
on platter with
chicken.
Pour off most of the fat from the skillet, leaving a thin film on the
bottom. Add Marsala and 1/2
cup chicken or beef stock and boil the liquid briskly over high heat for
1 or 2 minutes. Scrap in
any browned fragments clinging to the bottom and sides of pan. Return
chicken and mushrooms
to skillet, cover pan and simmer over low heat for 10 to 15 minutes,
basting now and then with
pan juices.
To serve, transfer chicken to a heated platter. Add 1/2 cup of stock to
the sauce remaining in the
skillet and boil briskly, scraping in the browned bits clinging to the
bottom and sides of the pan.
When the sauce has reduced considerably, and has the consistency of a
syrupy glaze, taste it for
seasoning. Remove the pan from the heat, stir in 4 Tbsps of soft butter
and pour the sauce over
the scallopsthat's the pounded chicken, etc..
NOTES:
NUMBER 1 RULE !!!! Always use a good Marsala wine from a liquor store -
not the grocery
store variety (i.e. Holland House). It WILL make a difference!
Some cooks add an onion with the mushrooms. If you don't think it will
compromise the taste
you are striving, for, then feel free to do so. Some purists want the
Marsala taste to "take over",
not the onions.
When I have made this recipe, I usually double the (sauce) recipe since we like
enough sauce to serve it
over our rice or pasta. In fact, this recipe IS doubled from the
original version.
Served over Linguiine or with a wild rice, rice pilaf or risotto, this
is ALWAYS a hit at dinner
parties!
tsr-gourmet gal
I don't pound the chicken.
I just cut it in strips. I generally use more liquid (broth and
Marsala) so that there is plenty of gravy. If I'm taking it to a pot
luck I put it in a crockpot to keep it warm.
Do not speak- unless it improves on silence.
