Having said that though, this dish uses more than the usual small splash of wine I use in other recipes so it’s not one I’d recommend for the kids. The Marsala wine is simmered rapidly to cook out most of the alcohol, leaving behind just the flavour. Thank you Mr Marsala! This one’s for the grown-ups □Īnd in case you’re worried, no, the sauce doesn’t taste “alcoholic” at all. The flavour that goes so well with chicken, especially with a little bit of cream to finish it off. A splash of that, and it’s like you added stock, honey, vinegar and Worcestershire sauce with a touch woody nuttiness into the sauce. Marsala is one of those secret weapon ingredients. A thin chicken cutlet is coated in flour then pan fried until crispy and golden, then smothered in a rich sauce that is flavoured with Marsala which is a fortified Italian wine. It’s essentially a variation of traditional Italian scaloppine dishes. One bite is all it takes to be hooked for life, just as I was! A dish that is now so beloved that it’s a staple in restaurants across the States and well beyond. The perfect meal! Chicken MarsalaĬhicken Marsala is an Italian-American classic, one of those dishes born from blending Italian recipes with American tastes. Chicken Marsala – Golden crispy cutlets, rich creamy Marsala wine sauce.
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