Chicken Marsala

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
2 chicken breast halves, butterflied and pounded out to tenderize
5 shallots, chopped
1/2 c flour seasoned with black pepper
1 cup Marsala or dry sherry

Directions
Dredge chicken in flour. Saute in olive oil until golden brown. Remove chicken and place on a plate and keep warm. Add a bit more olive oil and sauté the shallots until soft. Add Marsala and cook a minute or two until it thickens. Add chicken and warm through. Serve.

[Liberal Jesus Freak]

1. The simplest recipes...

Are almost always the best! Thanks for this

[cbayer]

2. The one I made last week was substantially more complicated.

But it did have a cream and mushroom marsala sauce, which was really good.

I pounded the chicken very thin as well so I could cook it fast and evenly.

This one looks easy and tasty!

[Warpy]

3. It does work with 1/4 onion, minced

and it also works with rice flour instead of wheat flour.

There is no substitution for the wine. Sherry just isn't the same.

[bif]

9. You're correct about the wine

I included the substitution of sherry for those who don't have Marsala on hand. But it isn't really the same.

[htuttle]

4. Sliced crimini mushrooms and halved artichoke hearts work well in that, too

One of the restaurants around here makes it that way.

[msanthrope]

8. I use the mushrooms, but not the artichokes--artichokes are difficult to

pair with wine.

[guardian]

5. Be sure to use a decent bottle of Marsala

Don't get the cheap 'cooking' wine stuff. My rule of thumb is if it isn't good enough to drink from the glass it isn't good enough to cook with.

[The empressof all]

6. And always use the DRY Marsala

The Sweet Marsala often used in restaurants is just awful IMO

[guardian]

7. agreed. dry marsala only. n/t