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Sunday, February 14, 2010

Chicken Marsala Recipe


Thanks for all the compliments.  Here's the recipe for those who requested.

Chicken Marsala (serves 4)

2 lb boneless chicken thighs (breasts are fine too but thighs give sauce more flavor, 1lb breasts and 1lb thighs is good too)
12 oz mushrooms (more is fine)
2 tbsp butter (1/2 stick)
1 tsp olive oil
2 cup dry marsala wine
1 tsp lemon juice
2 tbsp capers (optional)
garlic powder
onion powder
1 tbsp cornstarch

Grill chicken til it's not quite done (still a little pink in the middle). Remove from heat and let sit for 5 min on a plate.  Then slice into smaller pieces and keep all the juices that come out on the plate.

Cut mushrooms into 1/4 thick slices and sautee med-high in 2 tbsp butter and 1 tsp olive oil.  Add capers (optional) too.  In a few minutes when mushrooms begin to turn greyish add garlic powder, onion powder, salt, and pepper liberally.  Pour in 1tsp lemon juice and stir in the seasonings.  Pour in 1 cup marsala and drain the chicken juices from the plate in too.  Simmer med-high for around 4 minutes stirring occasionally. 

Add the pre-grilled sliced chicken.  Stir in 3/4 cup more marsala and allow to simmer medium heat about 5 more minutes stirring occasionally. 

While chicken and mushrooms are simmering, whisk 1 tbsp cornstarch and 1/4 cup marsala in a measuring cup and keep it to the side (add water if necessary to get a creamy consistency).  When chicken is through simmering for 5 minutes, pour the cornstarch mixture in just a little at a time while stirring the sauce to desired consistency.  I like to use a small wire whisk for this.  Discard any extra cornstarch mixture if you don't need it all

Now it's ready to serve, but I think it tastes much better if you refrigerate overnight and heat in crock pot for 90 min on low the next day.

Serve with Chianti or Shiraz.

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