Ive made this before; And Ive become bored with the recipe so Ive ventured out on my own to recreate a classic Italian dish. Ive snipped and finely diced freshly harvested parsley, thyme, organeo and basil from our herb tub. Thats been added to chicken stock with minced garlic. While the herb stock is being reduced to intensify the flavors, Im tenderizing free range chicken breast that ran wild on a local Amish farm and dredging the breast in a seasoned flour mixture. The floured breasts are browned then transferred, brown bits and all, into the herb stock. Sweet Marsala wine is added. After the liquid is reduced by half, Ive covered the chicken with shiitake, oyster and cremini mushrooms. A lid goes on, simmering until the schrooms are tender. Once the mushroom texture is right, I move the breast, thicken the liquid with Wondra flour and pour over the chicken. And viola! Chicken Marsala ala DZ :)
Posted on: Fri, 15 Aug 2014 02:04:52 +0000
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