Difference between revisions of "Chicken Marsala"
Jump to navigation
Jump to search
m |
|||
| Line 40: | Line 40: | ||
[[find a garlic image]] | [[find a garlic image]] | ||
[[Image:Marsugar.jpg]] | [[Image:Marsugar.jpg]] | ||
| + | [[Image:Marreduce.jpg]] | ||
| + | [[Image:Marwhip.jpg]] | ||
| + | [[Image:Marsimmer2.jpg]] | ||
| + | [[Image:Marmixtureadd.jpg]] | ||
| + | [[Image:Marnoodlesauce.jpg]] | ||
| + | [[Image:Martoss.jpg]] | ||
| + | [[Image:Marcoat.jpg]] | ||
| + | [[Image:Marplate.jpg]] | ||
| + | [[Image:Marfinal.jpg]] | ||
Revision as of 03:56, 12 January 2008
Work not complete. Submitted by Jpfan01
I love Chicken Marsala. I had it a couple times at a local Italian restaurant and decided I could do it myself. The only thing I was never really fond of in the recipe was how thick and syrup like the sauce was. My recipe isn't that way, but I added a section at the end to show you how to achieve that result if you really want it. To each their own. Either way this is a recipe I was surprised was not on GWS yet so I figured I would share my version.
Ingredients
- Chicken breast
- 1/2 Cup Sherry
- 1/3 cup Sliced Onions
- 3/4 Cup Marsala
- 2-3 Cloves of Garlic or 1 Tablespoon of Garlic Powder
- 1/2 teaspoon of Salt (Salt to your taste though.)
- 1-2 Tablespoons of Pepper (Again to your taste.)
- 1 and 1/2 Tablespoons Red Wine Vinegar
- 1/2 Tablespoon Lemon
- 1 Tablespoon Worcestershire Sauce.
- 2 tablespoons of Butter.
- 1 Tablespoon Sugar
- Splash of Whipping Cream
Method
- Ok First thing. THAW THE CHICKEN. Let it thaw while you do everything else or you will be really annoyed waiting for it to thaw. Just toss the breast in a big steel bowl and let it sit.
