I love chicken marsala.
But, I never order it in a restaurant. That is because, however good the restaurant is, I know their chicken marsala will disappoint me.
That is because Mary, my wife of thirty-five years, makes incomparable chicken marsala. Not even nationally known chefs can match her chicken marsala. Honestly.
Here is Mary's recipe.
Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.
Dredge the chicken in flour. Starting with a stick of butter, saute the chicken, and mushroom slices. After a few minutes of cooking, add between 1/2 and 3/4 of a cup of Marsala wine. Cook until the butter/marsala mixture thickens a bit and the chicken approaches a golden brown color.
Serve alone or over rice, spooning the remaining butter-marsala mixture on the chicken.
Get ready for a treat.
But, I never order it in a restaurant. That is because, however good the restaurant is, I know their chicken marsala will disappoint me.
That is because Mary, my wife of thirty-five years, makes incomparable chicken marsala. Not even nationally known chefs can match her chicken marsala. Honestly.
Here is Mary's recipe.
Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.
Dredge the chicken in flour. Starting with a stick of butter, saute the chicken, and mushroom slices. After a few minutes of cooking, add between 1/2 and 3/4 of a cup of Marsala wine. Cook until the butter/marsala mixture thickens a bit and the chicken approaches a golden brown color.
Serve alone or over rice, spooning the remaining butter-marsala mixture on the chicken.
Get ready for a treat.
About the Author:
Daniel Z. Kane is an educator whose interests include adult education, evaluation of life experience for academic credit, online college degree programs, and online colleges which offer scholarships and accelerated degrees.
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