Cooked correctly this can be one of the most satisfying French dishes. Chicken on its own doesn't have a lot of flavor. But, the wonderful flavor of Marsala wine penetrates into the chicken. Mixed with the freshness of the mushrooms and parsley, it is truly satisfying. It can be fattening to some, but delicious none the less. You start by seasoning and flouring the chicken. You then saute it until browned and cooked through. Remove and cover the chicken with foil. Next, in the reserved drippings you saute some shallots and sliced mushrooms. Then comes the Marsala. Now, you want to use dry Marsala, NOT SWEET! The sweet has a different taste. Also,if you don't wish to spend a lot of money or you are under 21 like me, you can opt to use cooking Marsala. The brand I use is Holland House. Another good thing about using this, is that there is already salt added to it. You won't have to worry about adding salt to your dish. Then, once you add the wine, you want to bring it to a boil and reduce to simmer. Since the chicken was breaded with flour, this will thicken the sauce as it boils. For an added touch of richness, I like to add a tablespoon or two of heavy cream. Once the sauce has thickened, you add back the chicken and add parsley. Just let the chicken warm through and serve. When it comes to serving this, the classic method is to serve it over rice. But, you know me, I can't stand to serve something as elegant and rich like this over something as boring and simple as rice. I would prefer to serve it with a side of roasted potatoes or noodles. Ultimately it is up to you how you serve it. Bon Appetit!
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