Chicken Marsala

[Bier Meister 1,512]

recipe posted below....

[Patriotsfatboy1 1,432]

WTF? I am hungry and you are a tease.

[Bier Meister 1,512]

..... marsala (chicken or veal)

 

4 oz unsalted butter (by weight)

4 oz flour (by weight)

 

1/2 C or so of flour

S&P

 

1-2 tbs veg or olive oil (we use blended in the kitchen)

1 shallot minced

2 C button mushrooms (finely sliced)

1 1/2 C stock (use chicken if chicken, use beef if veal)

1 1/2 C marsala wine

1 tbs butter

1/4 - 1/8 C cream

 

 

preheat oven to 150-175. melt butter. add flour cook for about 5-8 min.... want a lighter roux. under saran wrap pound chicken or veal flat until it is about 1/8 - 1/4" thick. mix s&p into flour. lightly dredge meat. in a separate pan heat pan (med-high), add oil until hot enough to cook. sear your meat cook about 90%... set aside in the low temp oven (150 - 175). and more oil... saute mushrooms... add shallots when shrooms are 75% cooked. cook for about 2-3 more min. deglaze with marsala.. then add stock. reduce by 1/2. while boiling add 1-2 tsp of roux... whisking constantly.. it will thicken in a few minutes. if your need more, add more a little at a time. add cream.. boil until reaches desired consistency. finish with butter. check meat for doneness.... just top meat with sauce. very good with noodles, risotto, and spaetzle.

 

 

 

 

[edjr 5,552]

The only thing capers are good for

[Cruzer 1,992]

The key is to choke it really good.

[Hardcore troubadour 12,618]

Played out

[Bier Meister 1,512]

WTF? I am hungry and you are a tease.

 

ok... i'll just leave it up and answer questions

[Cruzer 1,992]

The only thing capers are good for

Whatchu talkin about Willis?

 

Chicken picatta. baked salmon and bagels with smoked salmon come to mind too.

[edjr 5,552]

Whatchu talkin about Willis?

 

Chicken picatta. baked salmon and bagels with smoked salmon come to mind too.

 

Sorry, Chicken Picatta was what I had in mind.

 

Only thing capers is good for

[wiffleball 4,635]

The only thing capers are good for

If there were no Capers, what would Batman and Robin foil?

[tanatastic 2,061]

Can’t say I’ve ever really had it more than maybe one time years ago. I’d like to though.

[wiffleball 4,635]

a lot of people don't know this, but chicken marsala is actually a disambiguation of a much older dish called chicken or Polo malasa.

 

Mal meaning bad or ill.

 

ASA meaning digestion or digestive track.

(Also where the word Ass comes from)

 

Without Refrigeration, poultry tended to spoil very quickly. As with many such dishes, cooks soon learned to cover the slightly malodorous taste and smell with a rich deep sauce.

[Bier Meister 1,512]

Can’t say I’ve ever really had it more than maybe one time years ago. I’d like to though.

 

pretty easy dish. dredge in flour. sear until brown. take out of the pan and finish in oven. saute mushrooms and shallots. add marsala and chicken stock. reduce. thicken a little.

 

i also tend to gravitate towards northern italian vs southern cuisine...so typically order marsala, saltimbocca, picatta, pastas with boar or rabbit, osso bucco over the red sauces.

[edjr 5,552]

If there were no Capers, what would Batman and Robin foil?

 

Dom?

[kutulu 1,545]

Isn't there a rule this has to be served at every wedding?

[MDC 5,890]

Marsala is awesome, thanks.

 

ETA: Also, right at 3:30. Is Stalky McCreeperson posting from the car, or did Polly Prissypants get off for Bitcoin Pizza Day?

[Bier Meister 1,512]

Isn't there a rule this has to be served at every wedding?

 

 

honestly, when i was running banquets, i do not recall doing many marsalas. we had set menus, but would accommodate requests.

[Hardcore troubadour 12,618]

Marsala is awesome, thanks.

 

ETA: Also, right at 3:30. Is Stalky McCreeperson posting from the car, or did Polly Prissypants get off for Bitcoin Pizza Day?

Wow. Do you have to in every thread? Your need for a constant slap right is sad. Stop

It.

[Bier Meister 1,512]

Marsala is awesome, thanks.

 

ETA: Also, right at 3:30. Is Stalky McCreeperson posting from the car, or did Polly Prissypants get off for Bitcoin Pizza Day?

 

 

Wow. Do you have to in every thread? Your need for a constant slap right is sad. Stop

It.

 

 

Go to your corners!

[MDC 5,890]

[HT] You brought this upon yourself. Now you suffer! [/HT]

 

[Alias Detective 1,179]

Favorite Italian food

[Bier Meister 1,512]

..... the cream is optional. do not use it often at home as i rarely have any around.

[Alias Detective 1,179]

..... the cream is optional. do not use it often at home as i rarely have any around.

[wiffleball 4,635]

..... the cream is optional. do not use it often at home as i rarely have any around.

Whip some up!

 

Chicken Mansala

[Bier Meister 1,512]

 

always at the restaurants, but rarely use cream or half and half at home. if a recipe needs it i will buy small amounts but do not use it very often.

[Alias Detective 1,179]

Whip some up!

Chicken Mansala

 

always at the restaurants, but rarely use cream or half and half at home. if a recipe needs it i will buy small amounts but do not use it very often.

Wiff wins.

[NorthernVike 2,080]

Who the fock buys unsalted butter? It's not like using salted butter messes up a recipe but gawd forbid you focking use it.

[Bier Meister 1,512]

Who the fock buys unsalted butter? It's not like using salted butter messes up a recipe but gawd forbid you focking use it.

it's all i buy. lets me season everything myself.

[wiffleball 4,635]

it's all i buy. lets me season everything myself.

Absolutely.

 

That's why I buy unsalted salt.

[Cruzer 1,992]

Who the fock buys unsalted butter? It's not like using salted butter messes up a recipe but gawd forbid you focking use it.

I've never bought salted butter.

[Bier Meister 1,512]

Absolutely.

 

That's why I buy unsalted salt.

 

welcome to the GC Steven Wright!

[NorthernVike 2,080]

it's all i buy. lets me season everything myself.

So when you butter your toast, do you salt that too?

[Alias Detective 1,179]

So when you butter your toast, do you salt that too?

No, that's why one doesn't use salted buttah.

[Bier Meister 1,512]

So when you butter your toast, do you salt that too?

we typically have unsalted butter and some type of butter spread for the daughter. i rarely have toast, bagels, or english muffins but if i do and toast them... i sometime use the unsalted butter and sometimes the spreadable butter

[vuduchile 1,941]

we typically have unsalted butter and some type of butter spread for the daughter. i rarely have toast, bagels, or english muffins but if i do and toast them... i sometime use the unsalted butter and sometimes the spreadable butter

Hey Bier. Have you ever heard of a dish called Shrimp Ala Bracia?

 

I used to get it at an Italian place in Fairfield, but never see it anywhere else. I always figured it was a name they made up.

 

Anyway, its shrimp over pasta with sundried tomatoes, carmelized garlic, olive oil and not sure what else exactly.

The pan sauce was a garlicky, rich light brown sauce. Maybe buttery? Not sure.

[Bier Meister 1,512]

I have not. trying to research it a little and i see it on a couple of menus (mostly as you described it). i have looked at a few roots of bracia and it translates to fire, flame, or smoke. was there a smokey flavor to it?

[Cloaca du jour 2,064]

When i make mine I put oregano in my flour. The mushrooms are epic in this

[Bier Meister 1,512]

When i make mine I put oregano in my flour. The mushrooms are epic in this

 

 

sure. i will sometimes also use garlic powder in there

[vuduchile 1,941]

I have not. trying to research it a little and i see it on a couple of menus (mostly as you described it). i have looked at a few roots of bracia and it translates to fire, flame, or smoke. was there a smokey flavor to it?

Not really. The shrimp might have been grilled though.

 

The sauce was the kicker. Its unappetizing to look at on its own because of the murky brown color, but it was delicious. Ive tried to make something like it, but never quite got it right.

[Bier Meister 1,512]

if you can identify the flavors....

 

a veloute is one of the five mother sauces. it is basic and you can add different ingredients to enhance flavors. one typically uses beef veloute (made with beef stock) with beef dishes, fish veloute for seafood dishes, etc.

 

chicken veloute:

 

1 c chicken stock

2 tbs flour

2 tbs butter

1/2 tsp chicken base

1 c heavy cream

s&p to taste

 

Pour stock into a saucepan, cover, and bring to a simmer. Create roux with flour and butter. Add roux to stock. Cook and stir until mixture thickens. Stir in cream, chicken base, and s&p. Simmer until desired consistency is reached. One traditionally strains it, but that may not be necessary.

 

 

you can do so many derivatives with this (ie: sauteed mushrooms and onions, peppers, add seasonings, herbs, lardons, fortified wines, etc)