Jabberwocky for 2005 May 20 (entry 0)

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[Comments] (1) Finally!: I finally figured out how to make a Chicken Marsala that is as good as what we had at the Basque restaurant for my brother-in-law's wedding. Yum. I had to make myself quit eating it and put the rest in the refrigerator.

By way of explanation, I spent a very long morning planting rosebushes and refurbishing patio pots. I'm really tired. Andy Smith came over and worked on my electrical problem (didn't get it fixed, he needs to borrow some tool...) and he told me who to call to get the ceiling fan fixed. He also put up my patio umbrellas for me.

After Andy left and I finished cleaning up in back, I hobbled in to make the Chicken Marsala. I used a tip I got at Enrichment last night--use a skillet to pound the breast cutlets flat, and then you don't need a wooden meat mallet. It worked really well, but I blew it then because I am so tired. I wasn't thinking, and I went outside to get a lemon. When I got back, there was Gretel just finishing off my nice pounded chicken breast. I had to thaw another one from the freezer. Dumb me.

Anyway, I used a shallot, which I haven't seen in any of the recipes for Chicken Marsala, and the juice of a whole lemon, brown mushrooms, and lots of fresh pepper from Mr. Dudley. I browned the chicken and mushrooms in butter, not in olive oil, and then deglazed the pan with the Marsala (Why is that capitalized? Is it a place?). Add chicken stock, reduce sauce, etc. etc. It was good.

I think perhaps butter makes everythinggood.


Comments:

Posted by John at Fri May 20 2005 18:57

I agree. Cooking in butter makes chicken so tender.


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