Tuesday, July 25, 2017

Ahh... Chicken Marsala!

For traditional' Chicken Marsala you have to use chicken cutlets (breast), mushrooms, and sweet white 'Marsala' wine.

The chicken cutlets are coated in flour, and then briefly sautéed ~ browned on both sides in a combination of butter and olive oil. Then, you remove the chicken from the pan, and use the juices remaining (adding a bit of chicken stock from earlier this week) in the pan to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions, as well as champion mushrooms and fresh herbs. 

As for the base, I think that a linguine pasta is perfect which should be cooking off to the side in a rolling boil of salted water. When the pasta is tender you are ready. If you want to slightly warm the chicken a bit before serving, then lay the cutlets back in the skillet with the sauce for a couple of minutes. Remove the cutlets and pour the sauce over the pasta and the chicken ... serve immediately.

~ Tutti a Tavola! 

*This dish can be made the brainy way too... using inexpensive semi sweet dry white wine; and, if you prefer not to use wine as children will sit to the table, then just don't use wine. To achieve a 'Marsala like wine' taste without using alcohol, add a good squeeze of fresh lemon/lime juice, 1/4 tsp of dry apple vinegar and 1/4 tsp of honey or organic cane sugar.

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