March 24th, 2013 by alice
Tags: Chicken, Fancy, Marsala | 
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INGREDIENTS
- 2cups slicedfresh mushrooms
- 2tablespoonsbutter, melted
- 4-6boneless skinless chicken breasts, cut in half lenthwise
- 1/3cupflour
- 1/3cupbutter, divided
- 1/2cupmarsala wine
- 1/3cupchicken broth
- 1/4teaspoonsalt
- 1/8teaspoonpepper
- 1cupmozzarella cheese, shredded
- 1/2cupparmesan cheese, freshly grated
- 1/4cupgreen onions, chopped
DIRECTIONS
- Saute mushrooms in butter in a large skillet until tender.
- Remove from heat and set aside.
- Transfer mushrooms to bowl so that you can use same skillet to saute chicken.
- Flatten chicken to 1/8 inch thickness.
- Dredge chicken lightly in flour.
- Saute chicken (saute a few at a time) in skillet using 2-3 tablespoons butter.
- Saute 3-4 minutes on each side.
- Repeat with remaining chicken and butter.
- Place chicken in 13×9 inch pan, overlapping edges if need be.
- Sprinkle mushrooms over chicken.
- Reserve pan drippings in skillet.
- Add wine and chicken broth.
- Bring to a boil; reduce heat and simmer uncovered 8 minutes, stirring occasionally.
- Sauce will reduce by half.
- Stir in salt and pepper.
- Pour sauce evenly over chicken.
- Combine cheese and green onions; sprinkle over chicken, Bake uncovered at 375 for 20 minutes.
- Broil 1 to 2 minutes or until lightly browned.
- Serves 4-6.
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January 3rd, 2013 by alice
Tags: Chicken, Marsala, Mushrooms | Print This Post
INGREDIENTS
- 3wholeboneless chicken breasts, with skin cut in half or2 1/2 lbsboneless chicken thighs
- 1 1/2tablespoonsolive oil
- 3 1/2tablespoonsunsalted butter
- 1onion, sliced thin
- 3/4lbmushrooms, sliced thin
- 1/2cupmarsala
- 1cupchicken broth
- 2tablespoons mincedfresh parsley leaves
DIRECTIONS
- Pat chicken dry and season with salt and pepper.
- In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
- Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
- Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
- Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
- Transfer chicken to a platter.
- Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
- Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
- Spoon mushroom sauce around chicken and sprinkle with parsley.
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December 23rd, 2012 by alice
Tags: Marsala, Pork | Print This Post
INGREDIENTS
- 2pork butterfly steaks
- 1/2cupmarsala
- 1/2cupcream
- 1tablespoonbutter
- 1tablespoonolive oil
- 1/4cupplain flour
- 1/4cupchives
- salt, to taste
- pepper, to taste
DIRECTIONS
- Mix flour, salt, pepper and coat the pork steaks with the mixture.
- Put olive oil and butter in a frying pan and heat until bubbling.
- Add steaks to the pan and cook 2-3 minutes each side (or until cooked as you prefer).
- Remove steaks from pan and put to one side.
- Add marsala to the oil in the pan.
- Allow alcohol to boil off and reduce heat.
- Add cream and stir until the sauce is of an even consistency.
- Place the cooked steaks back into the pan and cover with sauce, allow to simmer for 2-3 minutes on low heat.
- Add chives just before removing from the heat and serving.
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October 31st, 2012 by alice
Tags: Chicken, Marsala, Stuffed | Print This Post
INGREDIENTS
- 6chicken breasts
- salt
- pepper
- thyme
- 6slicesprosciutto
- 6slicesFontina cheese(I use harvarti)
- flour(for dredging)
- canola oil
- 10ouncessliced mushrooms
- 1cupmarsala wine
- 4cupschicken stock
- 1tablespoonbutter
- 1tablespoonflour
DIRECTIONS
- Cut pockets into chicken breasts.
- Season pockets with salt, pepper and thyme.
- Stuff each breast with a slice of prosciutto and a piece of Fontina.
- Dip chicken breasts in flour.
- Heat skillet.
- Add oil to skillet and saute chicken breasts until brown on both sides.
- Remove browned chicken from skillet.
- Add more oil if necessary.
- Add mushrooms to skillet and saute on high heat until browned.
- Mushroom liquid will start to deglaze the pan.
- Add marsala to skillet and reduce by half, about 5-minutes.
- Add chicken stock to skillet and put chicken back into the pan.
- Simmer until chicken is cooked through, about 5-10 minutes.
- Transfer chicken to platter.
- Thicken sauce by making a buerre manie with butter and flour, and whisking it until sauce thickens.
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May 20th, 2012 by alice
Tags: Fresh, Marsala, Melon, Strawberries | Print This Post
INGREDIENTS
- 2cupsstrawberries
- 3smallcantaloupe
- 1cupsugar
- 1cupdry marsala wine(Mavrodaphne, a red, greek dessert wine is excellent if available)
DIRECTIONS
- Wash and hull the strawberries.
- Cut each cantaloupe in half and remove the seeds.
- With a round melon baler, scoop out the pulp.
- Reserve the cantaloupe shells.
- Put melon balls and strawberries into a large bowl.
- Add 1/2-cup sugar and the Marsala wine; mix well.
- Refrigerate for several hours.
- Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
- Fill cantaloupe shells with the marinated melon and strawberries.
- Spoon some of the juice over the fruit.
- Serve chilled.
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