My Go to Chicken Marsala

Chicken Marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sauteed, and then removed from the pan, which is then used to make a Marsala reduction sauce.

Marsala wine is Italy's most famous version of fortified wine, hailing from Italy’s sunny southern region, Marsala is an ancient city on the coast of Sicily. Like its other fortified cousins - Port, Sherry and Madeira, Marsala is a higher alcohol fortified wine (usually around 17- 20%) that is available in both sweet or dry variations. While Marsala wine is often recognized more for its use in various cooking and culinary combinations than its sipping status, this has not always been the case

Though there are other ingredients that you can substitute for Marsala wine in this dish to achieve something similar, it is impossible to really replicate the taste without using real Marsala wine. If that is hard to find in your area, you could substitute sherry or even just use dry white wine and chicken broth. The dish won't be Chicken Marsala, but you can create something delicious nonetheless. The version of Chicken Marsala that I made uses Marsala wine, butter and chicken stock to create a delicious sauce. However, you can also add a little heavy cream to the sauce if you wish to make it even creamier and more decadent.

This is an alternative to pounding out your chicken breasts.  Using a very sharp knife cut the chicken breast in half.  Some grocery stores carry thin chicken breasts although they cost more per pound.  Most butchers will  cut your chicken breasts for you.   I sometime use chicken tenders and put them in a ziploc bag and gently pound them with a meat mallet until they are thin.

I add my seasonings directly to my flour and mix well.  Pat your chicken dry
and dredge in the flour mixture.

Using a combination of EEOV and butter help the chicken to brown nicely.

I like Baby Bella mushrooms, but use what you like.  Some people use shallot instead of onion,
 but I prefer the taste of  the sweet yellow onion in this dish.  And of course garlic.
 Feel free to add more or less according to your taste

This is a sweet Marsala.  It is amber in color.  Some chefs will tell you that you should not use anything but
an imported Marsala for this dish because the only place that the grapes are grown for Marsala are in Sicily.  I'm not sure if that is right or wrong.  Some of my research said that the grapes were brought here in the 1800's when Americans became taken with Marsala, Port and Brandy.  I think it is a matter of taste.  The imported Marsala Lombordi has a much darker color and fuller body.  Cost wise is only a few dollars more a bottle.  Make sure you let the alcohol cook off the sauce before adding the broth.  The easiest way to do this is to smell!  Yes, just give it a whiff! (and about 2 minutes)

This is my secret weapon to finishing my sauce to give it that smoothness and thickening.   Using a fork incorporate 1 T of flour in 2 T of  softened butter,  When sauce is finished and you have removed the chicken, take the pan off the heat and add butter mixture, whisking until smooth.
Your sauce will be fantastic!!

The finished dish.  The chicken just falls apart!!  This is my go to Chicken Marsala.
 Easy, delicious and stunning enough to serve for company!

My Go To Chicken Marsala

Serves 4-

Ingredients:

4 boneless skinless chicken breasts  Pounded to 1/4 inch thick  (see my note above)
 Rosemary Sea Salt about 2 tsp or to taste
Fresh ground pepper - 1 tsp or to taste
1 tsp oregano

1 1/2 cup flour

4 tablespoons extra virgin olive oil

2 tablespoons butter

6 ounces baby bella mushrooms sliced

1 Tablespoons of minced garlic

1/2 cup finely minced onion

1/2 cup Marsala wine

1 cup chicken broth

2 tablespoons butter softened with 1 T of flour

2 tablespoons of fresh snipped parsley




Process:
Pound the chicken out to about 1/4 inch thickness. Season with salt, pepper and oregano.
Put the flour on a plate. Dredge the chicken in the flour, shaking off any excess.
Heat the olive oil and butter in a large pan over medium high heat. Once the oil is hot, add the chicken. Cook for 2-3 minutes on each side, just until the chicken is golden brown. Remove the chicken from the pan and put on a plate. Cover to keep warm.

Saute onion and mushrooms and garlic, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated  (about 2 minutes).  Be sure to scrape the bits off the bottom of the pan so you get all the flavor in your sauce.  Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 10 minutes. Transfer chicken with tongs to a platter.

 Remove skillet from heat and stir in remaining 2 tablespoons butter that has been incorporated with the flour  stirring until butter is just incorporated  This process finishes the sauce with a glossy and smooth texture. Spoon mushroom sauce around chicken and sprinkle with parsley.

Serve hot with pasta.

Moravian Chicken Pie

Nothing makes you feel better than comfort food.  This dish certainly qualifies for that distinction. No veggies here, just moist and tender chicken in a homemade chicken gravy enveloped in a flaky homemade crust.  Comfort food at its most comfortable!  

Ingredients:


For the Crust:

1/2 C sour cream
1 egg, lightly beaten
2 1/2 C all purpose flour
1-1/2 t salt
12 T cold, unsalted butter, cut into 1/2-inch pieces
For the Filling:

2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
3 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 T vegetable oil
3 C low-sodium chicken broth
1 bay leaf
2 T unsalted butter
1/4 C all-purpose flour
1/4 C half-and-half
1 large egg, lightly beaten


Directions:
For the Crust:

Stir together sour cream and egg in small bowl, set aside.
Process flour and salt in food processor briefly. Add butter, a few pieces at a time, and pulse until the butter is pea-sized.


Add sour cream mixture to flour mixture, half at a time, pulsing after each addition until combined. Mixture should start to form into a dough about 10 pulses after final addition.


Transfer to floured surface and knead briefly, just until dough comes together. Divide in two and form each half into 4-inch disk. Wrap each in plastic and refrigerate at least one hour.


After chilling, remove 1 dough disk from refrigerator and let sit 10 minutes, then roll into 12-inch round on a lightly floured surface. Transfer to 9-inch pie plate.


Roll second disk of dough, and transfer to parchment-lined sheet. Cover both and return to refrigerator for 30 minutes.


For the Filling:

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Cook chicken until browned all over, about 10 minutes; transfer to plate. Pour fat (you should have 2 tablespoons) into small bowl; reserve. When chicken is cool enough to handle, remove and discard skin. Add broth, chicken, and bay leaf to now-empty pot and bring to boil. Reduce heat to low and simmer, covered, until breasts register 160 degrees and thighs register 175 degrees, 14 to 18 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Pour broth through fine-mesh strainer into second bowl and reserve (you should have about 2¾ cups); discard bay leaf.
Adjust oven rack to lowest position and heat oven to 450°F. Heat butter and reserved fat in now-empty pot over medium heat until shimmering. Add flour and cook, whisking constantly, until golden, 1 to 2 minutes. Slowly whisk in 2 cups of reserved broth and half-and-half and bring to boil. Reduce heat to medium-low and simmer gravy until thickened and reduced to 1¾ cups, 6 to 8 minutes. Season with salt and pepper to taste. Combine 1 cup gravy with shredded chicken; reserve remaining gravy for serving.


Transfer chicken mixture to dough-lined pie plate and spread into even layer. Top with second dough round, leaving at least 1/2-inch overhang all around. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Cut four 1-inch slits in top. Brush pie with egg and bake until top is light golden brown, 18 to 20 minutes. Reduce oven temperature to 375°Fand continue to bake until crust is deep golden brown, 10 to 15 minutes. Let pie cool on wire rack for at least 45 minutes.


When ready to serve, bring remaining ¾ cup reserved gravy and remaining ¾ cup reserved broth to boil in medium saucepan. Simmer over medium-low heat until slightly thickened, 5 to 7 minutes. Season with salt and pepper to taste.


Serve pie with gravy.


Source: Cook’s Country December 2011/January 2012 issue

Chicken Cordon Bleu with White Pimento Sauce

Chicken Cordon Bleu is a favorite dish, but many people find it intimidating. But it's really not, just a little time consuming, but the end result is well worth it! I have been making this version of the classic since 1986. I have served it at home, in the restaurant and for 100's of weddings over the years ! You can make the chicken ahead of time and pop into the freezer before browning and baking for a time saver!

4 large boneless skinless chicken breasts

4 slices thin smoked ham

6 slices thin swiss cheese

bread crumbs

flour

4 large eggs, beaten

splash of milk

parsley flakes

Place chicken breasts between 2 pieces of saran wrap. Pound with meat mallet, working from the center out til very thin, about 1/8". Place 1 piece of ham and one piece of cheese on each breast cutlet. Roll chicken in jelly roll fashion, tucking in sides and securing with toothpicks. Dredge in flour. Mix eggs and milk. Mix bread crumbs and parsley. Dip each cutlet in egg mixture and coat with bread crumbs. make sure to cover all of cutlet. Dip back in egg mixture and crumb mixture. At this point, you can put on a baking sheet and freeze. When frozen, put in zip lock bags. If you want to prepare immediately, refrigerate the chicken for at least 6 hours. TO PREPARE: heat oil in deep fryer. Fry each cutlet until just very golden brown. Put on baking sheet and remove toothpicks very carefully. Bake at 350* for 45 minutes. Serve with White Pimento Sauce: 4T Crisco, 6 T flour., 4 chicken bullion cubes, 1 1/2 cups half and half, paprika, and i large jar of chopped pimiento. Melt crisco and stir in flour, and bouillon cubes. Cook for 2 minutes. Slowly add half and half. Whisk until thick. Add drained chopped pimiento. Cook for 1 more minute.

Dijon Chicken

These moist tender chicken breasts are nicely browned, then covered in a flavorful sauce that gets its sweetness from honey and pineapple juice. It's delicious served over egg noodles. Even kids are sure to like it. Can be doubled and 1/2 frozen for later meal.

INGREDIENTS
6 boneless skinless chicken breast halves

2 garlic cloves, minced
1 teaspoons dried thyme
Salt and pepper to taste
1 tablespoon canola oil or olive oil
1 tablespoons cornstarch
3/4 cup pineapple juice
1/4 cup water
1/4 cup Dijon mustard
1/4 cup honey
Hot cooked rice or noodles
DIRECTIONS
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil or until a meat thermometer reads 170°. In a small bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.

To freeze half: Double all ingredients. Spoon half of the chicken and sauce into a greased 11-in. x 7-in. baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce with rice or noodles. To use frozen chicken: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes or until heated through

Chicken Marinade

This a very good marinade!

1/2 Cup Soy Sauce
2/3 Cup Sherry, not cooking sherry
2 Cups Pineapple Juice
1/4 Cup Cider Vinegar
1/3 Cup Sugar
1/2 Tablespoon Msg, or accent
1 Teaspoon Garlic Powder

Marinade chicken for 24 to 36 hours. Grill chicken til done. Discard after use. Do not reuse. Makes 1 quart.

Gaelic Chicken in an Irish Whiskey Cream Sauce

I got this recipe from the chef at an Irish pub called the "Pig n' Thistle" in New York City. I shared my Strawberry Cake recipe with him in exchange for this wonderful chicken dish. It became a hit at Randalla's restaraunt.

1/4 Cup Seasoning Mix for Chicken- Maggi Chicken Flavor Bouillon- Found at Walmart- Mexican Isle

Gaelic Sauce:
1 Large Package Sliced Mushrooms
1/4 Cup Olive Oil
1/4 Cup - 1/2 cup Irish Whiskey
5 Tablespoons Flour
2 Tablespoons Chicken Base or 2 T of Maggie Powdered chicken Bouillon
3 Cups Heavy Cream
4-6 Boneless, Skinless Chicken Breasts

Fresh chopped parsley

Generously coat skillet with olive oil. Sprinkle chicken with seasoning mix. Cook turning frequently. Chicken should not be very brown. Cook slow so that chicken will be tender. Remove from heat.
Sauce: Add olive oil, heat and add mushrooms, and cook until mushrooms are almost tender. On low heat, add flour and cook for two- three minutes, stirring constantly allowing the flour to cook. Add bourbon, stirring and cooking for two minutes. Add heavy cream and cook until thick and creamy stirring constantly to prevent sticking and burning. Do not let come to a boil. Plate chicken and spoon sauce over, sprinkle with fresh parsley. WONDERFUL!!!

Note: Be careful when adding whiskey, as it can ignite, always safe to remove from heat when adding alcohol.