"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for CHICKEN MARSALA, by Greg Hogue, is from The Pacha Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 CUP OF MARSALA WINE 4 BONELESS SKINLESS CHICKEN BREAST 2 SCALLIONS 1 TABLE SPOON MINCED GARLIC(OR ONE CRUSHED CLOVE) 8 OZ THINLY SLICED MUSHROOMS 1/2 LB BUTTER FLOUR ITALIAN SEASONING SALT PEPPER 12 OZ CAN CHICKEN BROTH
CUT CHICKEN BREST INTO SMALL PORTIONS. POUND WITH MEAT HAMMER TO INSURE FORK CUTTING TENDERNESS AND ALLOW ENTRY OF FLAVORFUL SEASONINGS.
MIX 1 CUP FLOUR, 1-11/2TBLS.OF ITALIAN SEASONING, SALT AND PEPPER TO TASTE. DREDGED CHICKEN IN THIS MIXTURE. SET ASIDE ON WIRE RACKS TO MELD.
MELT 1/4 LB. BUTTER IN LARGE SKILLET. SAUTE MUSHROOMS, GARLIC AND THINLY CUTUP SCALLION IN BUTTER. WHEN MUSHROOMS TURN SLIGHTLY BROWN SET ALL OF THIS ASIDE IN SOME COOK WARE IN OVEN ON RANGE TO KEEP WARM.
NOW MELT REMAINING BUTTER IN SKILLET. WHEN BUTTER IS MOSTLY CLARIFIED BROWN DREDGED CHICKEN IN SKILLET. NOW SET CHICKEN ASIDE WITH MUSHROOMS.
POUR CUP OF MARSALA SINE IN SKILLET AND STIR TO LOOSEN ALL THE CHICKEN FLAVORS. WHEN THE WINE IS HOT ADD A CAN OF CHICKEN BROTH. NOW ADD CHICKEN AND MUSHROOMS.
LET THIS SIMMER FOR 30 MINUTES.
SERVE WITH PASTA OR ANY SIDE.
YOU CAN ADD MORE MARSALA WINE FOR TASTE. CONSUMPTION OF 1/2 LITER OF WINE WILL MAKE THIS RECIPES LESSEN THE SIMMERING TIME.
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