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Oct 27, 2010

Chicken Marsala

 8 slices Chicken Cutlet cut into 3 x 3 pcs
3 Eggs - beat and add a dash of salt, pepper and garlic
2 cups Flour add a dash of Salt and Pepper
Med. Onion thinly sliced
1 large pkg of fresh mushrooms
1 pkg of  Wide Egg Noodles
1 stick of Butter.
2 - 3 Small Cans of Beef Broth 14 0z.
6 Tbs + to your liking of Marsala Wine

Cook Noodles and Strain.  Place in deep serving pan.  In a small pot mix 1/4 cup beef broth,  1Tbs butter,
and 1 Tbs Grated Cheese. Bring to boil and mix into noodles. (Just enough to have noodles moist and not dry out)

  • Batter:  Dip Chicken  in Eggs then flour
  •  Heat Olive oil then Place chicken in frying pan under Medium heat.     
  • Sprinkle a dash  of Salt, pepper and garlic powder.                                                                  
  • Cook until golden Brown
  • Place in baking dish.

If Chicken starts to burn replace oil and add new oil.

  • Saute Onions with a little bit of Olive Oil until

lightly brown

Add mushrooms, 2 Tbs butter

  • Saute Until Mushrooms are cooked. About 2 minutes add 2 Tbs Marsala Wine and Saute for another minute.   Place in a bowl.

  •  (Chicken and Mushrooms mix need to be sauteed together while adding ingredients below to have flavorful taste.)   
  •  Divide chicken and mushroom mix into 3 parts or whatever is needed to have enough room in the frying pan to stir and flip.              
  •  Place one part Chicken and Mushroom Mix in a large deep frying pan on med high heat.
  • Add 2 Tbs Butter 2 -3  Tbs or more of Marsala wine.
  • Swirl and Flip the mix in the pan to coat for 1 minute.
  • Then add gravy mix listed below if you want it thicker or 
  • Add 1/4 Beef broth and Bring to a boil.
  • Place on top of noodles. 
Repeat this procedure until finished.

If you want a thicker sauce:  To make the Gravy.

Melt 2 Tbs butter then add 1/4 cup Flour on med heat. Press down hard, smashing flour to melt
with butter without lumps.

Add 1 Tbs beef broth so flour won't burn. Once lumps are gone add more broth.   
        Keeping the gravy thick.

Add 1 TBS or more (taste to determine what you like)
 of Marsala Wine. Keep Stirring.

Bring to Boil,

Pour on top of Chicken Marsala.

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