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Old 04-07-2009, 09:57 AM   #1
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Chicken Marsala

This turned out very tasty. I used an Emeril recipe and tweaked it to suit me.


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Old 04-07-2009, 10:32 AM   #2
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Pretty pic. It's one of my favorite dishes.
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Old 04-07-2009, 10:45 AM   #3
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sO WHAT EXACTLY DID YOU DO? oops. sorry about that. Can you please post the recipe and your "tweaking".
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Old 04-07-2009, 11:05 AM   #4
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I used this basic recipe, but I used chicken tenders (very little pounding to get them thin enough) instead of breast halves, regular white button mushrooms, a can of chicken broth instead of stock, a recipe and a half of the sauce, and parsley instead of chives. I just used what I had on hand, but I bet it would really be good with stock and the mixture of mushrooms.

Chicken Marsala Recipe : Emeril Lagasse : Food Network
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Old 04-07-2009, 11:07 AM   #5
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Here, I'll post mine and hope that Cooksie posts her's:



Chicken Marsala



Ingredients

8 chicken cutlets
Salt and freshly ground black pepper to taste
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 3 garlic cloves, smashed
2 ounces portabella mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth


Directions

Sprinkle the chicken with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 of the cutlets and cook until golden brown, about a minute or two per side. Remove chicken to a plate. Add another tablespoon and olive, if needed. Sauté the remaining chicken.


Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Sauté until fragrant, about 30 seconds. Add a tablespoon of the olive oil. Add the mushrooms and sauté until tender and the juices evaporate, roughly 3 minutes. Season with kosher salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth. Simmer until reduced by half, about 4 minutes. Return the chicken to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Then season the sauce with salt and pepper, to taste.

Serve with pasta or over rice. I usually make spaghetti with olive oil and garlic and serve with a nice, crusty baguette.
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Old 04-07-2009, 11:18 AM   #6
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Chicken Marsala is a favorite!!! Nice job too! I love the fact that you tweaked it to use what you had on hand. That's what cooking is all about. Pictures are always a plus - thanks.
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Old 04-07-2009, 11:26 AM   #7
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Your appetizing photo reminded me how much I like Chicken Marsala, and how long it has been since I've made it.

I always use whole wheat bread crumbs for the final crust, because that's what we have on hand. Thinking I need to do this soon.
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Old 04-07-2009, 12:30 PM   #8
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I love Chicken Marsala & have tried many recipes over the years. Here's my own adaptation that's quick, easy, & delicious.

Easy Breezy Chicken Marsala

1 package boneless skinless chicken breasts, chicken cutlets, or chicken tenders. (If using chicken breasts, pound them into cutlets.)
2 cups of flour seasoned to taste with salt, granulated garlic, & freshly ground black pepper
Approx. 8 ounces (or 16 ounces if you love mushrooms as much as I do) of Cremini mushrooms, sliced (White Button mushrooms can be substituted)
Extra-virgin olive oil & unsalted butter
One large wine glass of Marsala wine (approx. 8 ounces)
Dash of chicken stock (homemade or bought – I like Swanson’s cartons)
Approx. ½ cup chopped Italian flat-leaf parsley (optional)

Preheat oven to lowest (warm) setting.

Place seasoned flour & chicken in a Ziploc bag & turn gently until chicken is completely coated.

Heat some extra-virgin olive oil & a few pats of butter in a non-stick pan until hot, but not smoking. Cook chicken (in batches if necessary) approx. 3-4 minutes on each side - depending on thickness - until cooked thru & lightly browned. Transfer to plate/platter & place in oven to keep warm.

Add additional olive oil & butter to pan, if necessary, & add mushrooms. Cook until mushrooms have given up their liquid & are “just” starting to brown a bit. Stir in Marsala wine, dash of chicken stock, & a little more butter.

Plate chicken & pour mushroom/wine sauce over. Top with chopped parsley & serve.

Normally I accompany this dish with sliced sautéed potatoes or egg noodles, a green vegetable like plain boiled or steamed broccoli &/or a large green salad.
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Old 04-07-2009, 01:03 PM   #9
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I LOVE to pop mine in the oven right at the end and top with Fontina and the green part of a spring onion. Bake until melty, maybe 10 minutes.
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Old 04-07-2009, 02:42 PM   #10
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Oh, my GOODness! What a great idea, Elf! I am really Jonesing for some Chicken Marsala now. May have to change up the weekend menu plans.
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