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Author Topic: Chicken Marsala  (Read 51921 times)
billsfan
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« on: August 03, 2011, 05:50:08 PM »

it's a basic Chicken Marsala recipe.

Chicken breast pounded flat and dredged in flour, garlic, butter, mushrooms, Marsala and a little cornstarch to thicken at the end.











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Dan
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« Reply #1 on: August 03, 2011, 06:02:29 PM »

bills one of my standards when I go out to eat at a good Italian restaurant - I would order that one in a blink

Nice cook indeed
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trey
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« Reply #2 on: August 03, 2011, 06:07:05 PM »

Well done sir.
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ronbeaux
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« Reply #3 on: August 03, 2011, 06:24:58 PM »

Another textbook cook from another of the many talented cooks! Very nice. Tongue
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Is it burnt??
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« Reply #4 on: August 03, 2011, 06:34:10 PM »

One of my favorites to make so I'll have to give this a try on the keg.  That looks great!!
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billsfan
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« Reply #5 on: August 03, 2011, 07:11:50 PM »

Another textbook cook from another of the many talented cooks! Very nice. Tongue

That's a high compliment Ron thanks
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Dan
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« Reply #6 on: August 03, 2011, 07:15:37 PM »

Love it.
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lester7009
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« Reply #7 on: August 03, 2011, 07:16:14 PM »

Great Job on Keg !
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mikes_bsk
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« Reply #8 on: August 03, 2011, 08:01:12 PM »

ok - you have me drooling but did not say how to cook those ingredients?
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walleye
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« Reply #9 on: August 03, 2011, 08:04:01 PM »

Ok, it looks GREAT... but for us novice cooks, we need step by step. Chicken Marsala happens to be one of my favorite dishes..... Can you expand on details? Please?  Grin
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billsfan
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« Reply #10 on: August 03, 2011, 08:24:13 PM »

sure. I browned the chicken in olive oil and removed it. then put the butter in the pan and sauted the garlic. Be careful it browns quick on the high heat. Add the mushrooms and saute. They will brown quick too. Pour in Marsala wine and reduce it. At the heat on the keg you may need to keep adding. I used 3/4 a bottle (hic).

Get the mushrooms done nice and then add the chicken back to the pan to finish cooking.

Stir in some cornstarch dissovled in water/broth/wine to thicken.

And Serve
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Dan
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« Reply #11 on: August 03, 2011, 08:26:00 PM »

Impressive, Billsfan.
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roaniecowpony
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« Reply #12 on: August 04, 2011, 05:57:49 AM »

Nice work.  I would definitely enjoy that.  I'm a chicken marsala fan as well.  I like the breast meat au naturale like you did, not pounded to thin pieces.
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Chuck
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rhodeje
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« Reply #13 on: August 04, 2011, 05:58:24 AM »

That's beautiful!!
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« Reply #14 on: August 04, 2011, 06:05:53 AM »

Very Nice billsfan.
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Mike
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