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Edited on Sun Jul-13-08 08:44 PM by Phoebe Loosinhouse
OK, here's how I used to make chicken marsala:
dredge chicken in flour, then egg, sautee in some butter and oil til done. Keep warm in oven. Saute mushrooms in some more butter and oil in same pan. Add a little chopped onion and minced garlic. Deglaze with Marsala. Add a some chicken stock and a tiny bit of rosemary and some baby peas. Thicken sauce with a little cornstarch and water.ut chicken back in sauce just to reheat through and then serve over pasta.
That method basically came from a Mama Leone's cookbook from the 40's that my husband's uncle ( a chef) gave to him (also a chef) The only thing I added was the cornstarch for thickening the sauce, because otherwise, it was always too liquidy. Everyone always loved this dish , and it was different from other Marsalas notably because of the addition of the peas and the rosemary.
Tonight I tried a somewhat different version from America's Test Kitchen. Basic differences: they said just dredge in flour period. Also much more Marsala and no chicken stock. No peas, no rosemary. Added a little bit of lemon juice. (Note, I knew I wanted something with more body than just a simple flour dredge- so I rejected that out of hand)
My new PERFECT chicken Marsala: the flour, egg, flour, let rest method posted above in this thread by kcass1954 works beautifully. Saute those thin breasts filets about 2-3 minutes a side and keep warm uncovered in low oven. Saute mushrooms, then add a little chopped shallot, garlic and tomato paste and saute a bit more. Add 1 1/2 - 2 cups marsala and let reduce. Add 1 and 1/2 T of lemon juice. Add 3-4 T of butter one at a time to incorporate into sauce and thicken. I've done this before, but it just remained too liquidy for me and I had to rely on the old cornstarch/water thickening routine which once again pulled a save on this sauce. Add chopped parsley and threw in a handful of thawed baby peas out of habit and because I love they way they look in the finished dish. Serve over linguine (Linguini, topped with sauteed breasts and then napped with a generous portion of the sauce)
This dish was just about a perfect version of chicken Marsala to me. Better than my old renowned version. Which just goes to show, even if you have a great version of a dish that people love, it's entirely possible that you could make it even better.
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