Can another wine be substituted for marsala?
alisande
15 years ago
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dilly_dally
15 years agoalisande
15 years agoRelated Discussions
Your "Go to" Recipe for Chicken Marsala
Comments (25)I've been happy with Cook's Illustrated's recipe. I typically julienne thick-cut prosciutto and use that in place of the pancetta, and I tend to use cremini rather than white mushrooms. Other than that though, unfortunately I can't remember what changes I made that warranted it a "best ever chicken marsala" vote from my wife when I made it last, as posted on WFD 328. Cooks Illustrated - Chicken Marsala Ingredients 4 boneless, skinless chicken breasts (about 5 ounces each) 1cup unbleached all-purpose flour Table salt Ground black pepper 2tablespoons vegetable oil 2 1/2ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide 8ounces white mushrooms , sliced (about 2 cups) 1medium clove garlic , minced (about 1 teaspoon) 1teaspoon tomato paste 1 1/2cups marsala wine (sweet) 1 1/2tablespoons lemon juice from 1 small lemon 4tablespoons unsalted butter cut into 4 pieces, softened 2tablespoons chopped fresh parsley leaves Instructions 1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. 2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately....See MoreMy Chicken Marsala
Comments (12)Tami, I was actually in the kitchen the last day the kitchen was open at my fav restaurant. It was closed the previous day and the chef invited us and a bunch of friends. He was cleaning out the refrigerator and freezer so he cooked lobster, chicken marsala, and at my husband's request (for me) Rick did fettuccine alfredo. I got to watch it all! The chicken for the marsala should be LIGHTLY browned because it will be cooked a bit more later. My treasured alfredo sauce--melt butter, add the cream then melt the cheese stir and serve. I'll treasure that night forever! It was a grand farewell to a restaurant that had lived for 30 years. And it was a night to really learn to cook some wonderful dishes at the hands of a fantastic chef. The memories linger. Glad you liked the Chicken Marsala....See MoreChicken, Not Your Go-To Marsala
Comments (21)Small eggplants are traditional to southern india. I usually prepare them quartered to the base of the stem but not all the way through, stuffed with a spice mixture of coconut, chana dal, coriander, redchillies, and pan roasted with raw sesame oil. Served with short grain rice or basmati and a mild yogurt tomato side dish. Whgille- udumalpet is a small town in the southern Indian state of tamilnadu and it is renowned for it veggie farms. Let us know how this does!...See MoreChicken Marbella and Marsala
Comments (4)They are totally different types of preparation. Chicken Marbella, as you know, is made from a long list of varied ingredients, it involves marinating, and uses a whole chicken. Chicken Marsala is generally just the breast, butterflied, and then quickly sauteed with the Marsala wine. It's a lovely, simple, flavorful dish- but there is really no comparison to be made between the two. Marsala wine is made from white grapes, it can be sweet OR dry, and is used in a wide variety of ways in cooking in Italy, especially in Central ad Southern areas. Zabaglione, a sweet, cooked custard sauce, is one of the more famous examples. It's also wonderful in soup, especially chicken soup or mushroom soup, whether its creamy or clear. If you're going to buy Marsala to cook with, DO NOT buy the cheap American "Marsala" made by Masson or Taylor- those are foul and will add nothing but cheap saltiness to your food. Cantino Florio is a good producer of REAL Marsala (which comes from Sicily, and ONLY from Sicily). You can buy it in dry OR sweet versions, and a 750 ml bottle will generally not cost more than $15, and after you open it, it will last in the fridge for quite a long time. RE: Marbella- I agree with you-It's one of my all time favorite dinner party dishes. You can make it long in advance, and it gets better after it sits longer. However, I've gotten tired of the original recipe in the Silver Palate cookbook- it has too much sugar! I've also decided that its MUCH better when made with thighs ONLY! Breast meat doesn't need to be marinated like that, and if it sits too long in the marinade, it just gets mushy. I experimented and made a version of Marbella using tomato paste and Madeira, instead of sugar. Also, depending on your taste, you might try using GOOD dried apricots instead of prunes sometime. It was SOOOO GOOD!!! That combo of capers, olives and dried fruit is also delicious with pork, whether you use a grilled chop, or a roasted tenderloin. I almost always serve Marbella with saffron rice. I tihnk it's time for a Marbella dinner party!!! Zachary...See Moredilly_dally
15 years agopatti43
15 years agoalisande
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15 years agoFlamingO in AR
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15 years agoFlamingO in AR
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15 years agoalisande
15 years ago
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