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 Post subject: Chicken Marsala
PostPosted: Sat Jul 20, 2013 3:31 am 
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Joined: Fri Mar 22, 2013 3:33 pm
Posts: 415
Favourite food: Jägerschnitzel
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Fellas,

I don't know where you are right now or what you're doing, but I have just finished cooking and eating Chicken Marsala (good album title). My recipe calls for the boneless chicken breast to be beaten into submission under a piece of 3-ply plastic by a one-quart/liter (not really sure) saucepan in a maneuver we East-coast chefs call "police brutality, but with a tender result". Then the chicken is sauteed (after liberal dusting with S&P) in extra virgin olive oil. Then the champignons and shallots are introduced into the oil (with the addition of some wholesome butter) and sauteed for 7 minutes, afterwhich the marsala wine is poured in, de-glazing the pan, chicken broth and lemon juice are added, and the whole is simmered to perdition whicle the egg noodles are boiling.

Now I know what you're thinking. No, I did not drink any of the marsala, I drank 3/4 bottle of Argentinian cabernet sauvignon, and let me tell, you, those Argentinians produce at least two good things in this life: boxers and red wine.

I salute you all, and hope that you have dined well this evening (or morning, as the case may be). If you were here at my house, I would offer you a sample, except that I ate it all. But I have more wine . . .

Randy

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Y me preguntan por qué bebo.


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 Post subject: Re: Chicken Marsala
PostPosted: Sat Jul 20, 2013 1:14 pm 
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Robbie The Botkiller
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Joined: Sat Jun 19, 2004 12:46 pm
Posts: 5610
Location: Netherlands
Favourite food: Ria's cheesecake
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Oooohhh... I can taste it by reading your post... got to try that. I love chicken.

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The proof of the cheese is in the eating


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