Difference between revisions of "Chicken Marsala"
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| − | *Take some oil and throw it in your pan with 1 tablespoon of butter. | + | *Take some oil and throw it in your pan with 1 tablespoon of butter, the diced up garlic cloves, and heat it up so it's sizzling. |
[[Image:Marbutter.jpg]] | [[Image:Marbutter.jpg]] | ||
| − | * Next | + | * Next we need to make the mixture were going to coat the chicken with. Mix the garlic powder, flour, and pepper together into a mixture like so: |
[[Image:Marmixture.jpg]] | [[Image:Marmixture.jpg]] | ||
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| + | *This would also be a good time to throw the penne into the boiling water as well. 12 ounces is more than enough noodles for two very full plates. | ||
[[Image:Marpenne.jpg]] | [[Image:Marpenne.jpg]] | ||
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| + | *After dipping the chicken into the powder and coating it well throw it into the pan with the oil and butter. | ||
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[[Image:Marsimmer.jpg]] | [[Image:Marsimmer.jpg]] | ||
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| + | *You want to brown both sides lightly. Depending on the thickness the times may very but if the slices are 1/2-1 inch thick 4-5 minutes on each side should be enough to brown both sides and cook the chicken through thoroughly. After they are cooked set them aside on a paper towel or on a plate. | ||
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[[Image:Marbrowned.jpg]] | [[Image:Marbrowned.jpg]] | ||
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| + | *You don't want to clean the pan out though. You want to leave all the browned pieces of butter, oil, mixture, and garlic in the pan. | ||
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[[Image:Marbrownleft.jpg]] | [[Image:Marbrownleft.jpg]] | ||
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[[Image:Marboil.jpg]] | [[Image:Marboil.jpg]] | ||
[[Image:Marsherry.jpg]] | [[Image:Marsherry.jpg]] | ||
Revision as of 04:52, 14 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 Tablespoons Garlic Powder
- 2-3 Cloves of Garlic
- 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.
- 1/2 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.
- Take some oil and throw it in your pan with 1 tablespoon of butter, the diced up garlic cloves, and heat it up so it's sizzling.
- Next we need to make the mixture were going to coat the chicken with. Mix the garlic powder, flour, and pepper together into a mixture like so:
- This would also be a good time to throw the penne into the boiling water as well. 12 ounces is more than enough noodles for two very full plates.
- After dipping the chicken into the powder and coating it well throw it into the pan with the oil and butter.
- You want to brown both sides lightly. Depending on the thickness the times may very but if the slices are 1/2-1 inch thick 4-5 minutes on each side should be enough to brown both sides and cook the chicken through thoroughly. After they are cooked set them aside on a paper towel or on a plate.
- You don't want to clean the pan out though. You want to leave all the browned pieces of butter, oil, mixture, and garlic in the pan.
