Wednesday, January 02, 2008

Chicken Marsala

Chicken Marsala is a beautiful dish, slightly sweet, succulent and outrageous for a dinner party.

You will get rave reviews with this recipe and your friends and family will wonder why you do not serve it more often!

You will need :
Ingredients: 8 pieces of skinned, boneless chicken ..
pound lightly into medallions..don't bludgeon them too much!!!

Salt and pepper to taste.

1 cup unbleached flour

1/3 cup vegetable oi

l 1 stick butter (NOTE: use pareve butter substitute. Soy works you know!)

1/2 cup chicken stock

2 cups mushrooms , cleaned and sliced up

1/2 cup dry marsala wine

2 tbs. chopped parsley

2 tbs. shallots, finely chopped.

Directions: Lightly salt and pepper your chicken pieces and then dredge them in the flour.

Sauté them til golden in a pan of vegetable oil. Don't let them get too dark..just golden and then remove to a warm plate.

In the same skillet, which is now drained off of oil.. add half of the butter and melt on low heat.

Then add your shallots and cook for a few minutes just til they wilt a bit and now you will add the mushrooms and season them with salt and pepper. Sauté them til lightly browned and til their water is evaporated. (Mushrooms lose water when heated).

Now add in your Marsala wine and cook for about 6 mintues til all the alchohol is burned off, then add your chicken stock and bring it to a rolling good boil. You may season with salt and pepper again but taste it to be sure.

You will boil this down til you have half of the mixture left and then you will remove from the fire and place your chicken in the liquid.

Garnish with parsley, even some sliced mushrooms if you like.

Serve with Rice or Pasta, or even egg noodles on the side and a nice plate of Broccoli rabe sautéed in olive oil with garlic. Delicious! The play between the bitter rabes and the sweet Marsala is lovely.

This will serve 4 people or 2 very hungry ones. Buon Appetito!


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