I am not a big chicken fan. I don't care if I never see another piece of baked or fried chicken. Chicken marsala, however, is a very different story. I love it.
But, it has been ten years since I've ordered it in a restaurant. For ten tears before that, I tried and tried, but I was unable to find a restaurant with chicken marsala that made me happy.
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 how.
Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.
Dredge the chicken pieces in flour, and saute them, using an entire stick of butter. Add mushroom slices. After cooking for a few minutes, pour in about 3/4 of a cup of Marsala wine and cook until the chicken approaches a golden brown color.
Serve over rice, pouring the remaining butter-marsala mixture on the chicken and rice.
Enjoy. - 16492
But, it has been ten years since I've ordered it in a restaurant. For ten tears before that, I tried and tried, but I was unable to find a restaurant with chicken marsala that made me happy.
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 how.
Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.
Dredge the chicken pieces in flour, and saute them, using an entire stick of butter. Add mushroom slices. After cooking for a few minutes, pour in about 3/4 of a cup of Marsala wine and cook until the chicken approaches a golden brown color.
Serve over rice, pouring the remaining butter-marsala mixture on the chicken and rice.
Enjoy. - 16492
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.
