Skillet from Step 1 with drippings still intact
2C Marsala Wine
1 to 1.5 C of Fresh, sliced mushrooms (type of your choosing, I like to mix and match)
1 cup slivered white or yellow onion
1 to 2 TBS flour
heat drippings from frying chicken breast to medium-high and stir in mushrooms and onions. Stir often to keep from scorching. Once onion becomes translucent, stir in flour to make a roux. Stir in Marsala wine and stir constantly until bubbly for about a minute or so. Remove from heat and spoon over your chicken marsala served on a bed of fresh, garlic mashed red potatoes.
Grilled version, same ingredients as above except,
2 TBS Butter
2 TBS EVOO
Retained, cooked marinade
In medium skillet, heat 2 TBS EVOO and 2 TBS butter, saut
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This is a pretty good recipe, might I offer some advice (as a CC) to this very classic recipe?
I can? cool.
For the fried version, dont do butter and EVOO, they have different smoke points, and butter has milk solids that will taste nasty after they burn. Both are below where you want the pan to give the proper sear. Use clarified (water and milk removed) butter or a neutral vegetable oil.
With the non stuffed version, sear the chicken and give that chicken some color on high heat. But dont cook it all the way.
Dont add the mushrooms and onions at the same time.
First onions, let them sit on that heat for about 1 min. Then stir and let them sit again (also add garlic now). As soon as they start to sweat add the mushrooms, mix well and let sit again.
This time longer, around 1 to 3 min depending on the BTU of your range and how hot that pan is. You want both the mushrooms and onions to caramelize. Add the garlic now if youre not confident that you wont burn the garlic. (But caramelized garlic, mushrooms and onions adds great depth and character to the dish)
Add wine and reduce by half.
Add chicken now.
Add a chicken demi or Jus lie and reduce till the consistency is the same as egg drop soup.
Remove chicken and place on mashed potatoes.
Take 3 tbs of butter and mound into the sauce, this means whisking into the sauce after turning off the heat.
Don't do roux in this recipe, it takes about 20 min to cook out the flavor of raw flour. By reducing your liquids and then mounding youll end up with a sauce of the correct consistency and it'll have a smoother mouth feel and be richer.
Add a little seasoning and herbs (parsley, thyme and chives
Last edited by dezie; 01-15-2013 at 06:42 PM.
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