Chicken Marsala
chloebud
11 months ago
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Comments (15)
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Chicken Marsala -- sauce too thin
Comments (4)I am not familiar with Emeril's recipe, but I would do as Joe does, add a little more flour/roux. Here is the recipe I use. Very simple and delicious, sauce is great. Compare them and make your adjustments as needed. Turkey Marsala 1lb turkey breast (or sub chicken) 2T butter 3T flour 2tsp instant chicken boullion 1/4tsp garlic powder 1c water 1/2c dry Marsala wine 1c sliced fresh mushrooms Melt butter in skillet over medium heat. Brown the turkey, turning once. Place turkey on serving platter, cover to keep warm. Combine flour, boullion and garlic powder in bowl. Gradually stir in water and wine. Add to skillet and cook over medium heat 5 minutes, stirring constantly until thickened. Add mushrooms and heat one minute more. Pour half of sauce over turkey, pass remaining sauce. 4 servings. Linda...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 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 MoreSides for Chicken Marsala
Comments (8)Can I still chime in? Just wanted to say that I always like asparagus with it too! How funny so many do that. For the starch I like roasted potatoes (small dice) or spaetzle. I know it's mixing cultures, but I don't care....See Morechloebud
11 months agochloebud
11 months agolast modified: 11 months agoJasdip
11 months agochloebud
11 months agolast modified: 11 months agochloebud
11 months ago
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