Can another wine be substituted for marsala?
alisande
15 years ago
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dilly_dally
15 years agoalisande
15 years agoRelated Discussions
Your "Go to" Recipe for Chicken Marsala
Comments (25)I've been happy with Cook's Illustrated's recipe. I typically julienne thick-cut prosciutto and use that in place of the pancetta, and I tend to use cremini rather than white mushrooms. Other than that though, unfortunately I can't remember what changes I made that warranted it a "best ever chicken marsala" vote from my wife when I made it last, as posted on WFD 328. Cooks Illustrated - Chicken Marsala Ingredients 4 boneless, skinless chicken breasts (about 5 ounces each) 1cup unbleached all-purpose flour Table salt Ground black pepper 2tablespoons vegetable oil 2 1/2ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide 8ounces white mushrooms , sliced (about 2 cups) 1medium clove garlic , minced (about 1 teaspoon) 1teaspoon tomato paste 1 1/2cups marsala wine (sweet) 1 1/2tablespoons lemon juice from 1 small lemon 4tablespoons unsalted butter cut into 4 pieces, softened 2tablespoons chopped fresh parsley leaves Instructions 1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. 2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately....See MoreChicken, Not Your Go-To Marsala
Comments (21)Small eggplants are traditional to southern india. I usually prepare them quartered to the base of the stem but not all the way through, stuffed with a spice mixture of coconut, chana dal, coriander, redchillies, and pan roasted with raw sesame oil. Served with short grain rice or basmati and a mild yogurt tomato side dish. Whgille- udumalpet is a small town in the southern Indian state of tamilnadu and it is renowned for it veggie farms. Let us know how this does!...See MoreSubstitute for wine recommended by Cook's Illustrated a few years
Comments (9)Ditto on Vermouth (mom used it long before Julia Child popularized it for cooking) I also keep Sherry, Madiera or Port on hand to add when the recipe or marinade requires it. Unsweetened grape juice, actually the must is called Verjus. It's not as easy to locate, but a good sub for some recipes. I also keep a variety of vinegars on hand including fig, balsamic (white & red), orange & other fruits, rice vinegar, red & white wine vinegar and the more common white & cider vinegar. Another idea for cooking wines is to buy those half bottles which have screw tops and keep easily in the fridge between uses....See MoreLOOKING for: Chicken marsala
Comments (12)This Came directly from Olive Garden's website it's so yummy! Christine (internetnut) Chicken Marsala Description Serving Calculator: (2 - 24 servings) Total Time: 0 hr. 30 min. cook: 30 min(s) Ingredients: 4 ea Chicken half-breast, boneless & skinless 1/4 cup(s) Flour ("Wondra" preferably) 1/2 tsp Salt Pepper to taste 1/2 tsp Oregano, dried 4 Tbsp Oil 4 Tbsp Butter (or margarine) 1 cup(s) Fresh Mushrooms, sliced 1/2 cup(s) Marsala wine Procedures: Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness Combine flour, salt, pepper and oregano, blend Dredge chicken pieces in the flour, shake off excess Heat oil and butter in frying pan over medium heat. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown Turn breasts over to second side to cook, add the mushrooms around the chicken breasts Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes Transfer to serving plate. Here is a link that might be useful: Olive Garden Website Chicken Marsala...See Moredilly_dally
15 years agopatti43
15 years agoalisande
15 years agoluckygardnr
15 years agoFlamingO in AR
15 years agodilly_dally
15 years agoFlamingO in AR
15 years agogardenspice
15 years agodottieq
15 years agodilly_dally
15 years agoalisande
15 years agoalisande
15 years ago
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