Difference between revisions of "Chicken Marsala"

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*Add salt and pepper to taste and mix it up real well. Now you're going to have to let this reduce for a few minutes. If you don't let it reduce it you will notice the alcohol taste in the meal and it's disgusting.
  
 
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*After you have let the marsala reduce and a splash of whipping cream, no more than a tablespoon at most.
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Revision as of 05:01, 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/Chopped Onions
  • 3/4 Cup Marsala
  • 2 Tablespoons Garlic Powder
  • 2-3 Cloves of Garlic diced.
  • 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.

Pad1.jpg

  • 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.

Marbutter.jpg

  • 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:

Marmixture.jpg

  • 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.

Marpenne.jpg

  • After dipping the chicken into the powder and coating it well throw it into the pan with the oil and butter.

Marsimmer.jpg

  • 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.

Marbrowned.jpg

  • 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.

Marbrownleft.jpg

  • At this point the penne noodles should also be about done. I cook mine Al Dente, so they are firm but not hard. It takes a little practice to get the texture just right.

Marboil.jpg

  • Pour the 1/2 cup of sherry into the pan with the browned left overs. Also add the chopped onions.

Marsherry.jpg

  • Pour 3/4 cup of the Marsala Wine into the pan as well. I use generic Marsala wine. If you want to go buy fancy stuff be my guest. I don't think it's necessary to buy super fancy stuff for a recipe to turn out well.

Marmarsala.jpg

  • Add the 1 and 1/2 Tablespoons Red Wine Vinegar.

Marredwine.jpg

  • Add the 1/2 Tablespoon of Lemon.

Marlemon.jpg

  • Add the 1 Tablespoon Worcestershire Sauce.

Marwhor.jpg

  • Add the 1/2 Tablespoon Sugar.

Marsugar.jpg

  • Add salt and pepper to taste and mix it up real well. Now you're going to have to let this reduce for a few minutes. If you don't let it reduce it you will notice the alcohol taste in the meal and it's disgusting.

Marreduce.jpg

  • After you have let the marsala reduce and a splash of whipping cream, no more than a tablespoon at most.

Marwhip.jpg

Marsimmer2.jpg Marmixtureadd.jpg Marnoodlesauce.jpg Martoss.jpg Marcoat.jpg Marplate.jpg Marfinal.jpg