Chicken Marsala

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Revision as of 03:48, 12 January 2008 by Jpfan01 (talk | contribs)
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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.

Pad1.jpg Marbutter.jpg Marmixture.jpg Marpenne.jpg Marsimmer.jpg Marbrowned.jpg Marbrownleft.jpg Marboil.jpg Marsherry.jpg Marmarsala.jpg