Friday, May 11, 2007

Chicken Marsala

Hey all. Judging by the recipes that Sara has blogged before, she is considerably a better cook than I am. Plus she usually has pictures, but this is a great recipe and one that is easy to substitute if you are eating locally.

Chicken Marsala(not for those dieting)

You will need...

1-2 skinless/boneless Chicken Boobs(or any other white meat)
1 Bottle marsala cooking wine
1 Bottle of a good wine(for the cook)
1 Jar Home Again beef base
1 pkg baby bella mushrooms
2 sticks butter
1 onion
1 large clove of garlic
12-14 new potatoes

Roast the garlic in the oven.

Quarter the potatoes and boil.

Saute onions/stick of butter in lg pan, and then cook chicken with the onions.

Once you add the chicken get a sauce pan and melt 1 stick butter and add no more than a teaspoon of the beef base. Next add the mushrooms (diced), I am completely freaked out by the texture of 'shrooms so I chop these up so tiny that you get the flavor without all of that slippery stuff. add 1/2 to 1 cup marsala cooking wine (if you add too much just cook it a little longer to draw some of the wine out). Let this cook as long as it takes for the boobs.

Optional you can also add a little soy sauce or sherry cooking wine if you want.

Using some of the butter from the onions/chicken and marsala pan, about a 1/4 cup of each, blend that with the softened roasted garlic and pour the mixture on the potatoes before mashing them, a hand-held mixer works best for this.

Serve the chicken on top of the potatoes, and heaping the marsala/shroom mixture on top. Enjoy
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