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Message #1934 of 2745  *NEW*
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Marie Reed  
Chicken Marsala
10/14/05, 10:50pm
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Oh, goodness... I came home from work tonight, and I walked in on Rob cooking in the kitchen. It was a very pleasant surprise, to say the least. Rob was cooking chicken marsala. It was supurb!

He made the marsala sauce with marsala wine, for course, cream, sage, onions, butter, black pepper, salt, lemon and mushrooms. He poured the marsala sauce over the breasts of chicken and served them over rice and a side of broccoli. With our dinner, we had champagne. It was YUMMY!

I'll have to have Rob post the recipe.

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Message #1935 of 2745  *NEW*
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Larry Levy  
Re: Chicken Marsala
10/15/05, 10:29am
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Yum! that sounds good.

I'm always looking for new ways to cook chicken.

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" I lift up mine eyes to the hills, whence cometh my help.", Psalm 121
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Message #1943 of 2745  *NEW*
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Marie Reed
BBlast
Re: Chicken Marsala
10/16/05, 6:54pm
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>Oh, goodness... I came home from work tonight, and I walked in
>on Rob cooking in the kitchen. It was a very pleasant
>surprise, to say the least. Rob was cooking chicken marsala.
>It was supurb!
>
>He made the marsala sauce with marsala wine, for course,
>cream, sage, onions, butter, black pepper, salt, lemon and
>mushrooms. He poured the marsala sauce over the breasts of
>chicken and served them over rice and a side of broccoli.
>With our dinner, we had champagne. It was YUMMY!
>
>I'll have to have Rob post the recipe.

Impressive!!

Now we just have to get him to make some sushi rolls....

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"All human arrogance and ego can be expressed in two words. 'You Should'. "
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Eat at BBlast's - - Home of the California Brisket Sandwich!

www.signatureclaims.net

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Message #1960 of 2745  *NEW*
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Marie Reed
Rob Reed  
Re: Chicken Marsala
10/22/05, 1:57pm
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My reduction was not enough, so I found the sauce a little too runny. Marie liked it, though...

Going from memory... I made a chicken broth from bouillon... reduced 2 cups to about 3/4 cup... sauteed some shallots in unsalted butter... added a teaspoon of freshly chopped sage... then sauteed a package of mushrooms (8 or 10 oz, I forget) in the butter for about 6 minutes... took that out of the pan.

In the same pan, heated extra virgin olive oil and butter... flattened out four chicken breasts to about 1/4", seasoned them with salt and pepper... then coated them each in flour. Sautee'd the chicken in the oil and butter... about 4 or so minutes each. Placed chicken in the oven, preheated to 200 degrees.

Took about 1/2 cup marsala wine, boiled it in the same pan, scraping up the bits and such in there... for about 35 seconds... added the reduction chicken broth, 1/2 cup cream, and the mushrooms... and let it reduce, occassionally stirring.

When near finished, added two tablespoons of marsala wine and a teaspoon of freshly chopped sage.

Top the sauce over the chicken... serve.

Yum.

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"The power of accurate observation is often called cynicism by those that do not have it." - George Bernard Shaw
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Message #1962 of 2745  *NEW*
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Rob Reed
Larry Levy  
Re: Chicken Marsala
10/22/05, 3:55pm
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That sounds really yummy!

What time should we be over?

I'll bring dessert

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" I lift up mine eyes to the hills, whence cometh my help.", Psalm 121
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