Morning folks,
Yesterday's meal was chicken marsala. Sorry, not many pictures this time.
For the sauce:
3 tablespoons olive oil
1 small onion, diced
3 -4 cloves garlic, chopped
1⁄2 lb fresh sliced mushrooms. I used portabellas
2 tablespoons flour
1⁄2 cup marsala wine. Make sure you use the dry version. The sweet marsala doesn't work. Don't ask me how I know this.
1 1⁄2 cups beef stock
Salt and pepper to taste.
Add olive oil to hot saucepan.
Add onions, garlic and cook 2 or 3 minutes.
Add mushrooms and sauté until tender.
Add flour and cook 1 minute, then deglaze pan with wine.
Add beef stock, blend, and cook until sauce thickens. If you want a thicker sauce. Just add a slurry of corn starch and water.
For the bird, I used breasts that I cut thin with my jerky board 3/8"thick
The coating was:
Flour
salt
pepper
paprika
poultry seasoning.
Dip the bird in a milk/egg bath. 2 cups milk with 1 egg.
Fry in oil till nice and browned.
Plated up! Served with fries with marsala sauce over everything. Dang, that was good!
Yesterday's meal was chicken marsala. Sorry, not many pictures this time.
For the sauce:
3 tablespoons olive oil
1 small onion, diced
3 -4 cloves garlic, chopped
1⁄2 lb fresh sliced mushrooms. I used portabellas
2 tablespoons flour
1⁄2 cup marsala wine. Make sure you use the dry version. The sweet marsala doesn't work. Don't ask me how I know this.
1 1⁄2 cups beef stock
Salt and pepper to taste.
Add olive oil to hot saucepan.
Add onions, garlic and cook 2 or 3 minutes.
Add mushrooms and sauté until tender.
Add flour and cook 1 minute, then deglaze pan with wine.
Add beef stock, blend, and cook until sauce thickens. If you want a thicker sauce. Just add a slurry of corn starch and water.
For the bird, I used breasts that I cut thin with my jerky board 3/8"thick
The coating was:
Flour
salt
pepper
paprika
poultry seasoning.
Dip the bird in a milk/egg bath. 2 cups milk with 1 egg.
Fry in oil till nice and browned.
Plated up! Served with fries with marsala sauce over everything. Dang, that was good!
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