Well here's Chicken Marsala for my doctor art collector friend Ray (RX8Doc). I think it tasted great except for my "sauce" could have been a little thicker I thought... Grab a napkin.
You'll need:
- 4 large Chicken Breasts
- 1 cup Chicken Broth
- 1 cup Marsala Wine
- Aprox. 3 cups fresh sliced mushrooms (any kind)
- 3 T. Olive Oil
- 3 T. Butter
- Salt, pepper & Artists seasoning of choice...
- Buttered Pasta ---I used "Farfalle" or Bow Tie Pasta --I've just started to like it ;)
- Fresh parsley (optional)
Cut the chicken breasts in half length wise if they are really thick. Use the meat hammer thingie to flatten them out thin (yes, on both sides), but be careful you don't tear them. I added a little salt, fresh ground black pepper and some "Mrs. Hall's Artist Seasoning" :p. Dredge the chicken breasts in regular flour on both sides shake off excess and set on a plate. (Do that to all the chicken breasts)
Next, add olive oil and butter to a heavy saute pan (Again I used my fry pan from H*** that is not non-stick) so everything stuck to it. I'm still trying to figure out why my Mom told me this pan was so fricken fabulous? And that brown stuff inside the pan is not food crud--it's called a "Well Seasoned" pan---it is!!!
Stir up the butter and oil ---(heat was on med. high) but kinda watch it...because butter burns really easy. Cook the chicken breasts a couple minutes on each side (but not totally done) Start boiling a big pot of water for the pasta--This recipe doesn't take long.
The chicken is browning nicely on nice even heat. If (like mine) it starts to stick...add a little chicken broth to the pan (not much!) As the chicken browns transfer to a piece of foil & wrap up to keep warm as you cook all the additional breasts. (I had too many breasts!) You can see my friend, Mr. Bow Tie pasta is cooking nicely.
After all the chicken is slighly browned, add the Marsala wine and the Chicken broth to the pan (Carefully!---the pan is super hot) Add the fresh sliced mushrooms, stir and cook til' the mushes are slightly soft. 2 minutes or so.
Place the chicken breasts back into the wine/broth/mushroom sauce and cook for about 5 minutes. The flour that's on the chicken should help thicken the broth, (It really didn't get that thick for me though, darn it) When pasta is done (about 7-8 minutes for a full 16oz. bag of Farfalle) drain it thoroughly & return to the same pot. Add some butter (a tablespoon or so) and fresh chopped parsley, stir.
Put some of the buttered pasta in a shallow bowl/dish, add the chicken and some sauce....and if you have it, some fresh parsley on top!
Is that what you remember it to be like Ray? I hope so...wah, I wanted my sauce thicker. Oh well, next time. :)
Night all, hope you had a nice Sunday.
XO,
Lo
That looks really really good! Where can I buy some of that Mrs. Hall's artist seasoning? Also, is the bow tie pasta necessary? Or can you use any type of pasta?
-Joe
Posted by: Joe on February 22, 2004 08:56 PMWell, if you want to have a "fun meal" you must use the Bow Tie Pasta Joe... and the Mrs. Halls Seasoning is available through my website. :)
Posted by: Lori on February 22, 2004 09:09 PMMan, that looks good, Lolo!
Posted by: dan on February 22, 2004 11:11 PMLolo, that looks amazing!
I have an old...uh well seasoned pan just like yours. The breasts will tend to stick when they aren't ready. If you leave them for a little longer they will automatically let go. Now, this is how my 'well seasoned' pan works but I know some can be tempermental no matter what you do. Thanks for sharing that recipe- I'm going to make that one this week. I'll keep you updated!
~jenny
Posted by: Jenny McE on February 23, 2004 12:24 AMOH MY I can smell those photos YUMMMMY! How come we're not neighbors? :( Not that I'd be invited all the time lol! Ok, I guess I'll have to don my rain coat for this one :) Here's a southern tip (south Philippines, terrorist territory jk), after you put oil in your sticky pan, shake some salt in there so your chicken won't stick. Works for me anyway :)
Posted by: erikie parikie on February 23, 2004 01:08 AMI searched for the Mrs. Hall spice recipe but all I got was a pic of spices in bags :(
Posted by: erikie parikie on February 23, 2004 01:13 AMWow thats great! Yummy for da tummy. Wonderful photo work also!
Thank you again!!!!!!!!!!!!!!!!!!!!
Ray
Great deal on pressure cooker for all the newly inspired chefs.
http://www.overstock.com/cgi-bin/d2.cgi?cid=17436&PAGE=PRODUCT&PROD_ID=556690&fp=F&siteID=lw9MynSeamY-JNdO_RQBEarTR3Gqe0irWA
Dont know if this will work.
Posted by: rx8doc on February 23, 2004 05:13 AMLOREEEEE!
I'm hungreeee now! It's only 10:20 in the morning, and I just finished a (healthy) bowl of oatmeal, fruit and nuts.
I hope Kip appreciates you. I really like the bowtie pasta. Beautiful Scrumpdileeicious display!
Thanks, Jennifer
Posted by: liljiffy on February 23, 2004 10:19 AMcorn flour instead of white will thicken that up for ye missy.
Posted by: Lili on February 23, 2004 10:37 AMDan, Thank you :)
Jenny, Thanks for the pan tip...and I'm happy you will be trying the recipe this week. It's very easy.
Erikie, Salt huh? well that might work. I'll try that too! And for my Mrs Hall's Artist's Seasoning? Well, we'll talk. ;)
Ray, Glad you approved of the RX8Marsala! Thanks for the link for the pressure cooker (but that pot is too big for my small kitchen) I wouldn't have a cubboard to store it in. Pressure cookers frighten me anyway :P
Jennifer, So you like the bow tie pasta too? They kinda look like little butterflies don't they?... and Yes, Kip's stomach is lovin' the recipe blogging I've been doing recently.
Lililoo, Where were you and your corn flour last night when I needed you?
-Lo
corn starch also would work
Posted by: rx8doc on February 23, 2004 01:06 PMReally Ray? I'll try that too! Geez, so many things to try NEXT time. :)
Posted by: Lolo on February 23, 2004 01:24 PM