Chicken Marsala
I am a big fan of Marsala flavored dish. You maybe able to tell if you look back previous entries on food. You will find Chicken Marsala risotto, Veal Marsala under cooking category, and especially in Veal Marsala entry, I wrote about how you can use sweet Marsala/dry Marsala for another dishes and I have listed up different kinds of use of the Marsala sauce.
Here, I like to write on Chicken Marsala but more focus on the recipe itself and show you the revised version of Chicken Marsala I have come up with.
I think that Marsala dish is one of the quick and easy dishes, with just a handful of ingredients many people would have in their refrigerator.
Usually 30 minutes or less is all you need to make this dish and, it is great quick, easy, tasty dishes that you can plate it up just like you get at the restaurant and make it look like a little fancier dinner to entertain your family with dinner.
So, how do you make "Chicken Marsala"? Here is how.
1. Cut one chicken breast into two breast by slicing in length, and pound the each chicken breast pieces to thin using the smooth surface of the meat mallet
** One breast is 2 servings. So, if you cook for two, all you need is one chicken breast. The chicken piece you see in the picture is half the chicken breast.
** If the chicken breast was all thawed, put it back in freezer for about 5-10 minutes to make the chicken breast to be stable when you cut from the side.
** If you prefer, you can simply cover the chicken breast with saran and pound the chicken breast using the smooth surface of the meat mallet and cut the big piece into two pieces
2. Sprinkle Morton's Natures seasoning(the one with blue cap) to chicken breast.
3. Then, pour flour into shallow bowl and add a little bit of McCormic's Italian seasoning and Morton's Nature's Seasons, and mix well
4. Dredge the pounded chicken breast to the flour+ Italian seasoning mix and shake off the excess flour.
** While you are dredging the chicken breast to flour+Italian seasoning mix,turn on the stove and pour Extra virgin olive oil.
5. When you see a little steam line going off from skillet, put the chicken breast in and don't touch it a while. You should hear the searing sound.
6. After a couple of minutes later, turn the chicken breast. When turning the chicken breast, about handful of sliced white mushroom into the skillet and pour 1 cup of dry Marsala wine and let it evaporate a while and add about 1/4C of chicken broth and scrape the bits on bottom of the skillet, then lower the heat, let the chicken breast and mushroom cook through
** Since my husband is not big fan of mushroom while I love mush room, I tend to make with white onion but, now and then, he let me cook with mushroom and he eats around the mushroom.
** To make Marsala dish,I have tried all kinds of ratio between Marsala wine and broth: I tried just wine, I tried equal amount of each, I tried different ratio but I found that I like the ratio being 1:3 (1 being chicken broth,3 being Marsala wine. I usually add about 1/4 cup of chicken broth per cup of Marsala wine used and add as I adjust the taste in the dish)
** For savory Marsala flavored dish, use Dry Marsala NOT Sweet Marsala. I think Sweet Marsala goes very good to make Tiramisu but not for savory dish.
7. Add 1 tbs of salted butter, and cook till the sauce gets creamy and thicker in consistency. Adjust the seasoning if needed.
** Adding the butter at the end make the sauce creamy and it gives a shine to the sauce
** Many basic chicken Marsala dish requires you to use 1 stick of butter per 1 cup to 1.5 cups of Marsala wine used, but for me, it is a little way too much butter in the dish.
8. Flip the chicken breast to coat the chicken breast with the sauce nicely. Plate one breast, and pour some Marsala sauce and serve.
In the picture, I made ..
** vegetable satay
1. Slice White onion, green pepper, and red pepper and satay in the skillet with extra virgin olive oil and season it with Morton's Natures season.
- If you prefer, you can also make with different flavor like..I often make vegetable side dish which I cook the onion, green pepper, red pepper in extra virgin olive oil but season it with dash of Japanese soy sauce. This is 5 minutes side dish you can make for your family
Make sure to get REAL soy sauce not the one with caramel coloring in it. The one with caramel coloring is often off- flavor to me. I like to get Japanese soy sauce at Asian store.My favorite one is via Kikkoman Japan, not via kikkoman USA.To me, it tastes different.
My favorite soy sauce is Kikkoman Extra Fancy whole bean soy sauce. It is 33.8 fl oz bottle and at my favorite Asian store, it is sold at about $6 per bottle.
You can read more on soy sauce in previous entry titled "Japanese cooking: Sushi and soy sauce "
** Baked potato
1. Wash the Russet Potato very good and poke the potato with fork
2. Wrap each potato with Foil, and bake them in the oven at 425F for 90 minutes
** After about 90 minutes, unwrap the potato and make a slit side way and across with butter knife and push them from both sides
!! Please wear oven mitt when you push the potato from both sides.It is hot!!
3. Turn off the oven.
4. Place 1-2 tbs of salted butter or handful of cheddar cheese in the well you made by pushing from both sides, wrap it up and put it back in to the oven. Heat in the oven will help butter/cheese to melt in the potato and also keep the potato warm until your other dish is ready to be served.
I usually like to serve the meal like this with artisan bread.
When I first made Chicken Marsala this way, I asked my husband "How many chicken breast do you think I used?" He was surprised to know that I used just one chicken breast for two of us. You may think half the chicken breast is not enough but it does fill you up surprisingly good.
Also,you may find this chicken in the chicken Marsala is very very tender. Secret? Pounding the chicken breast makes chicken tender but not just that. Coating the chicken breast with flour and instant steam when you pour the Marsala wine and cook in the sauce makes extra tender.
Some of the recipes I have tried says to set the meat aside once you cook the meat while working on the sauce but I find that cooking in the sauce makes extra tender and I prefer cooking the meat in the sauce.
Enjoy!
Here, I like to write on Chicken Marsala but more focus on the recipe itself and show you the revised version of Chicken Marsala I have come up with.
I think that Marsala dish is one of the quick and easy dishes, with just a handful of ingredients many people would have in their refrigerator.
Usually 30 minutes or less is all you need to make this dish and, it is great quick, easy, tasty dishes that you can plate it up just like you get at the restaurant and make it look like a little fancier dinner to entertain your family with dinner.
So, how do you make "Chicken Marsala"? Here is how.
1. Cut one chicken breast into two breast by slicing in length, and pound the each chicken breast pieces to thin using the smooth surface of the meat mallet
** One breast is 2 servings. So, if you cook for two, all you need is one chicken breast. The chicken piece you see in the picture is half the chicken breast.
** If the chicken breast was all thawed, put it back in freezer for about 5-10 minutes to make the chicken breast to be stable when you cut from the side.
** If you prefer, you can simply cover the chicken breast with saran and pound the chicken breast using the smooth surface of the meat mallet and cut the big piece into two pieces
2. Sprinkle Morton's Natures seasoning(the one with blue cap) to chicken breast.
3. Then, pour flour into shallow bowl and add a little bit of McCormic's Italian seasoning and Morton's Nature's Seasons, and mix well
4. Dredge the pounded chicken breast to the flour+ Italian seasoning mix and shake off the excess flour.
** While you are dredging the chicken breast to flour+Italian seasoning mix,turn on the stove and pour Extra virgin olive oil.
5. When you see a little steam line going off from skillet, put the chicken breast in and don't touch it a while. You should hear the searing sound.
6. After a couple of minutes later, turn the chicken breast. When turning the chicken breast, about handful of sliced white mushroom into the skillet and pour 1 cup of dry Marsala wine and let it evaporate a while and add about 1/4C of chicken broth and scrape the bits on bottom of the skillet, then lower the heat, let the chicken breast and mushroom cook through
** Since my husband is not big fan of mushroom while I love mush room, I tend to make with white onion but, now and then, he let me cook with mushroom and he eats around the mushroom.
** To make Marsala dish,I have tried all kinds of ratio between Marsala wine and broth: I tried just wine, I tried equal amount of each, I tried different ratio but I found that I like the ratio being 1:3 (1 being chicken broth,3 being Marsala wine. I usually add about 1/4 cup of chicken broth per cup of Marsala wine used and add as I adjust the taste in the dish)
** For savory Marsala flavored dish, use Dry Marsala NOT Sweet Marsala. I think Sweet Marsala goes very good to make Tiramisu but not for savory dish.
7. Add 1 tbs of salted butter, and cook till the sauce gets creamy and thicker in consistency. Adjust the seasoning if needed.
** Adding the butter at the end make the sauce creamy and it gives a shine to the sauce
** Many basic chicken Marsala dish requires you to use 1 stick of butter per 1 cup to 1.5 cups of Marsala wine used, but for me, it is a little way too much butter in the dish.
8. Flip the chicken breast to coat the chicken breast with the sauce nicely. Plate one breast, and pour some Marsala sauce and serve.
In the picture, I made ..
** vegetable satay
1. Slice White onion, green pepper, and red pepper and satay in the skillet with extra virgin olive oil and season it with Morton's Natures season.
- If you prefer, you can also make with different flavor like..I often make vegetable side dish which I cook the onion, green pepper, red pepper in extra virgin olive oil but season it with dash of Japanese soy sauce. This is 5 minutes side dish you can make for your family
Make sure to get REAL soy sauce not the one with caramel coloring in it. The one with caramel coloring is often off- flavor to me. I like to get Japanese soy sauce at Asian store.My favorite one is via Kikkoman Japan, not via kikkoman USA.To me, it tastes different.
My favorite soy sauce is Kikkoman Extra Fancy whole bean soy sauce. It is 33.8 fl oz bottle and at my favorite Asian store, it is sold at about $6 per bottle.
You can read more on soy sauce in previous entry titled "Japanese cooking: Sushi and soy sauce "
** Baked potato
1. Wash the Russet Potato very good and poke the potato with fork
2. Wrap each potato with Foil, and bake them in the oven at 425F for 90 minutes
** After about 90 minutes, unwrap the potato and make a slit side way and across with butter knife and push them from both sides
!! Please wear oven mitt when you push the potato from both sides.It is hot!!
3. Turn off the oven.
4. Place 1-2 tbs of salted butter or handful of cheddar cheese in the well you made by pushing from both sides, wrap it up and put it back in to the oven. Heat in the oven will help butter/cheese to melt in the potato and also keep the potato warm until your other dish is ready to be served.
I usually like to serve the meal like this with artisan bread.
When I first made Chicken Marsala this way, I asked my husband "How many chicken breast do you think I used?" He was surprised to know that I used just one chicken breast for two of us. You may think half the chicken breast is not enough but it does fill you up surprisingly good.
Also,you may find this chicken in the chicken Marsala is very very tender. Secret? Pounding the chicken breast makes chicken tender but not just that. Coating the chicken breast with flour and instant steam when you pour the Marsala wine and cook in the sauce makes extra tender.
Some of the recipes I have tried says to set the meat aside once you cook the meat while working on the sauce but I find that cooking in the sauce makes extra tender and I prefer cooking the meat in the sauce.
Enjoy!
Posted by yassy at 6/1/2010 1:31 PM 
Categories: Miscellaneous (cooking)
Tags: marsala sauce chicken baked potato food
Categories: Miscellaneous (cooking)
Tags: marsala sauce chicken baked potato food
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