cfc Posted March 11, 2012 Posted March 11, 2012 TPR's Klassy Kruise inspired me to hit Carrabba's last Friday night in search of a good meal, as opposed to a Klassy meal. The Sirloin Marsala was pretty damn good, and this got me to thinking: "Hey, don't I have a recipe for Chicken Marsala someplace?" As it turns out, I did indeed. Would you like to see how it turned out? Let's have a look. First, you're going to need the following ingredients: 2 tablespoons plus 2 teaspoons of margaine 1 1/4 lbs. of skinnless, boneless chicken breasts (Guy likes this recipe already) 2 tablespoons minced shallots or onion 2/3 cup of dry Marsala wine 1/2 cup of prepared chicken broth 2 teaspoons all-purpose flour sliced mushrooms (I didn't bother to measure these) 1/2 teaspoon salt (I left this out) 1/8 teaspoon freshly ground pepper Ingredients Assemble! May I have a volunteer from the shallots please? Thank you so much. This shallot died a horrible death so that I might have dinner. Show some reverence. Margaine! Do my bidding! Melt and get bubbly! OK, chicken breasts--you're up! Look--it's a "tong war"! "Marsala wine standing by. Awaiting further instructions, sir!" Sand by, wine. Shallots, ho! Cook! Cook, damn you! The recipe actually calls for seedless grapes, but I went with fungus. Hot enough for you, shrooms? Marsala wine--move into position! You orders are to get "syrupy." "SYRUPY! SIR, YES SIR!" You did combine your 1/2 cup of chicken broth with your 2 teaspoons of flour, correct? Commence . . . thickening! And dinner is served! I added some whole-wheat noodles and a can of ginger ale to make it extra Klassy. The verdict: pretty good, but I think I'll add garlic next time, even though the recipe doesn't call for it.
Hilltopper39 Posted March 12, 2012 Posted March 12, 2012 Looks great Chuck! I love all of the TPR cooking threads
gisco Posted March 12, 2012 Posted March 12, 2012 It seems like I always read these threads with food a couple hours before lunch. Now I'm going to be hungry for a while! Do you deliver?
cfc Posted March 12, 2012 Author Posted March 12, 2012 ^Sure--but you may not want to eat it once it arrives.
cfc Posted March 12, 2012 Author Posted March 12, 2012 ^Substitute bacon or prosciutto for the mushrooms. The original recipe called for green seedless grapes cut in half.
ginzo Posted March 12, 2012 Posted March 12, 2012 Well, this is a lot easier than the version of this I've made. Liz likes this dish a lot. Though I've taken to using risotto as a "sauce" for chicken breasts instead of pan sauces these days.
cfc Posted March 12, 2012 Author Posted March 12, 2012 ^It's an old Weight Watchers recipe, so it's pretty light--almost more of a glaze than a sauce.
Philrad71 Posted March 12, 2012 Posted March 12, 2012 Yay for food threads! I keep saying that I need to break out the camera & do a TR when I cook some of my more experimental meals. I had a leftover roast, potatoes and carrots and turned that into a really good homemade beef pot pie last week. In fact, I'm having those leftovers tonight! Last week, I made a homemade fusilli pasta cheese bake with andouille sausage, gouda, creamy brie and gourmet white cheddar topped with bread crumbs, parmesan and grilled garlic....YUM!
printersdevil78 Posted March 13, 2012 Posted March 13, 2012 Nice recipe! I'll have to give it a try sometime.
jray21 Posted March 14, 2012 Posted March 14, 2012 Looks delicious! I'll definitely have to try out that recipe soon.
QueerRudie Posted March 15, 2012 Posted March 15, 2012 That's pretty awesome, Chuck... and why aren't you promoting this???
E1ticket5 Posted March 26, 2012 Posted March 26, 2012 Your Final Product looked really good. I made it once from a forzen box, and that was it.
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