I love chicken marsala.
But, I stopped ordering it in restaurant about 15 years ago. That's because, even in a good restaurant, I know the chicken marsala will not please me.
The reason is simple. Mary, my wife of more than thirty years, makes the best chicken marsala on earth. I'm not kidding.
Here is how.
Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.
Dredge the chicken in flour. Starting with a stick of butter, saute the chicken, and mushroom slices. After a few minutes of cooking, add between 1/2 and 3/4 of a cup of Marsala wine. Cook until the butter/marsala mixture thickens a bit and the chicken approaches a golden brown color.
Serve alone or over rice, spooning the remaining butter-marsala mixture on the chicken.
Enjoy.
But, I stopped ordering it in restaurant about 15 years ago. That's because, even in a good restaurant, I know the chicken marsala will not please me.
The reason is simple. Mary, my wife of more than thirty years, makes the best chicken marsala on earth. I'm not kidding.
Here is how.
Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.
Dredge the chicken in flour. Starting with a stick of butter, saute the chicken, and mushroom slices. After a few minutes of cooking, add between 1/2 and 3/4 of a cup of Marsala wine. Cook until the butter/marsala mixture thickens a bit and the chicken approaches a golden brown color.
Serve alone or over rice, spooning the remaining butter-marsala mixture on the chicken.
Enjoy.
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.
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