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Old 10-31-2007, 05:20 PM   #21
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Originally Posted by Cajun Cook View Post
Awesome! Thanx Andy. Always looking to broaden my my horizons. Think I will pick up the stuff to make it this weekend.

Jim
One of my all-time favorite things to make and to eat! Veal Marsala!!!!
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Old 10-31-2007, 05:27 PM   #22
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Originally Posted by joycee View Post
To all who replied to sweet or dry Marsala question. You were so quick to respond and advise me with different opinions. I am so glad I joined this group and will try one or the other and post my results.

Thanks thanks thanks
This goes to show you - it ain't rocket science - it's your taste buds and what YOU prefer. So.......you can deduce that either will work and unless you try them side by side you'll never know which you prefer.

I'm glad you joined us and we hope to see you here often!
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Old 10-31-2007, 07:55 PM   #23
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you can deduce that either will work and unless you try them side by side you'll never know which you prefer.
How incredibly correct you are! I never even thought of that! Good one!

That is to say, they could try either dry or sweet first, and to them that will be Marsala Chicken. They never need go any further. But they could......how profound!
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Old 01-27-2008, 09:34 PM   #24
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I made chicken marsala for the first time tonight and the family gobbled it up! I checked this thread before making it and was surprised and intrigued about the dry vs sweet marsala aspect. All I had was sweet so that's what I used. Everyone liked it but about half of my kids said they didn't care for the sweetness that was especially noticeable in the mushrooms. The rest of them love the sweetness especially! So next time, I think I'll make it in 2 pans - half with sweet and half with dry and we can compare them side by side.
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Old 01-27-2008, 10:52 PM   #25
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Originally Posted by Fisher's Mom View Post
I made chicken marsala for the first time tonight and the family gobbled it up! I checked this thread before making it and was surprised and intrigued about the dry vs sweet marsala aspect. All I had was sweet so that's what I used. Everyone liked it but about half of my kids said they didn't care for the sweetness that was especially noticeable in the mushrooms. The rest of them love the sweetness especially! So next time, I think I'll make it in 2 pans - half with sweet and half with dry and we can compare them side by side.
Great idea FM I love Marsala both sweet and dry, but I prefer the sweet. I love that sweetness it imparts to the mushrooms..My whole family does as well..The sweetness is what got Ethan and Olivia into eating mushrooms...I've also used the dry and would not refuse it just because it's dry..I don't think what we use in a recipe should be set in stone..It should be what tastes good to us.I find myself getting tight lipped with someone who just can't bend and accept that we all have different likes and dislikes, and just because I like something different than you do, makes you wrong and me right..Nope we are both right

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Old 01-27-2008, 11:13 PM   #26
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i make chicken marsala all the time.

i recommend sweet marsala; namely lombardi or florio (my personal favorite).

brown the chicken & remove from the pan.
remove all but 1 T of the oil.
add-in the mushrooms with a dash of salt & cook til they release their water.
deglaze with the sweet marsala.
add-in about 1/3 cup chicken stock (optional)
reduce to a nice sauce consistency.
add-in the chicken and cover with the sauce.

i eat it over spaghetti or with garlic mashed potatoes.

it doesn't get much easier than that.

lombardi or florio... either one is great for this dish.
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Old 01-27-2008, 11:21 PM   #27
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very good ideas! I think I will try half of each as well and do a taste test!
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Old 01-27-2008, 11:39 PM   #28
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Originally Posted by black chef View Post
i make chicken marsala all the time.

i recommend sweet marsala; namely lombardi or florio (my personal favorite).

brown the chicken & remove from the pan.
remove all but 1 T of the oil.
add-in the mushrooms with a dash of salt & cook til they release their water.
deglaze with the sweet marsala.
add-in about 1/3 cup chicken stock (optional)
reduce to a nice sauce consistency.
add-in the chicken and cover with the sauce.

i eat it over spaghetti or with garlic mashed potatoes.

it doesn't get much easier than that.

lombardi or florio... either one is great for this dish.
Your playing my song For the pasta, add some cream & top w Parm & parsley. Heaven! Love shrooms & pasta.

Mushrooms and Marsala
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Old 01-28-2008, 09:30 AM   #29
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Originally Posted by *amy* View Post
Your playing my song For the pasta, add some cream & top w Parm & parsley. Heaven! Love shrooms & pasta.

Mushrooms and Marsala
I wouldn't put cream in the pasta to go with chicken marsala... but if you're doing mushrooms and pasta, now that's a horse of an entirely different color!
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Old 01-28-2008, 12:15 PM   #30
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I wouldn't put cream in the pasta to go with chicken marsala... but if you're doing mushrooms and pasta, now that's a horse of an entirely different color!
My thinking was to add the cream to the sauce after removing the chicken to make the sauce for the pasta. Hope that makes sense. Read/heard some people don't care for mixing flavors (i.e. side dish); but on occasion, I do.

Noticed Andy's link (veal marsala) uses cream in the sauce. Guess it's all a matter of taste. Posted a link for chicken marsala using lemon juice. Will try to locate it & repost.

Another take on CM (interesting read);

Chicken & Mushroom Marsala

CJ, since you're a shroom/pasta lover like me, here's one you might like as a main dish. (Totally unrelated to chicken marsala, but we're just discussin' ):

Linguini with Mushroom Carbonara Sauce#

BC, thanks for the tips on brand names.
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