Posted by sherry on October 07, 2001 at 21:29:22:
In Reply to: (ISO) carrabas chicken marsala posted by nicole on October 07, 2001 at 10:54:50:
CASTALDI'S CHICKEN MARSALA
Posted by LladyRusty at recipegoldmine.com (6/12/01 1:51:32 pm)
Source: Castaldi's - 13NEWS Lunchbreak Wednesday, May 23, 2001
6 oz. Marsala Sauce
4 oz. marinated portabella mushrooms (marinate
in balsamic vinegar and garlic), sliced
6 oz. scaloppini chicken (lightly breaded and fried)
1 oz. roasted garlic cloves
2 oz. Marsala wine
Marsala Sauce
Olive oil
Sliced button mushrooms
Shallots
Marsala wine
Butter
Demi-glaze or veal stock
Heat 1 ounce of butter and oil in a sauté pan. Place the chicken, lightly breaded, in the pan until cooked through. Place the portabellas, sliced, and the roasted garlic with a squirt of Marsala wine in the same pan. Add the prepared Marsala Sauce and cook until hot. Serve over pasta and vegetables.
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OLIVE GARDEN CHICKEN MARSALA
Posted by dizzybreez at recipegoldmine.com - May 4, 2001
Source: Olive Garden Restaurants - Southern U.S. Cuisine (Copycat/Restaurant Collection) at southernfood.about.com
4 boneless skinless chicken breast
halves, pounded 1/4-inch thick
1/4 C. Wondra flour
1/2 tsp. salt
1/8 tsp. freshly-ground black pepper
1/2 tsp. oregano
4 T. oil
4 T. butter or margarine
1 C. sliced fresh mushrooms
1/2 C. Marsala wine
Combine flour, salt, pepper and oregano and blend well.
Heat the oil and butter in a skillet until bubbling lightly.
Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes. Yields 4 servings.