|The Artful Chicken|
|by Arnaud Linda|
"Poultry is for the cook what canvas is for the painter. It is served to us boiled, roasted, fried, hot or cold, whole or in pieces, with or witho...
1 - 10 of 236 for chicken marsala
In large saute ... each piece of chicken in milk; shake ... chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs. . Rohner
Cut chicken breasts in half ... Add chicken broth, Marsala wine, parsley, and ... minutes. Add chicken and let cook on low about 15 minutes. Serves 4-6.
Place the flour ... plate. Coat the chicken in flour. Spray ... from heat, add Marsala or broth, cook ... sauce with chicken. Serve chicken over couscous.
Cut chicken into bite sized ... still cooking, pour marsala wine into pan ... decoration. Serve as-is or over pasta of your choice. nt in Daytona Beach, Florida
In a large ... half of the chicken pieces and season ... Pour in the Marsala and cook, stirring, ... heated through, about 3 minutes. Makes 4 servings.
Make rice following ... of butter. Sauté chicken until brown, and ... brown. Serve chicken (and sauce) on a bed of rice. Sprinkle with bread crumbs. . N.
Serves 4 Place chicken pieces between waxed ... with cheese. Pour Marsala into skillet and ... breasts. (I use real Marsala wine, it makes a difference!)
Dip chicken in egg and ... and 1/2-3/4 cup marsala wine. Then add ... Simmer 1/2 hour (covered). Serve over rice or pasta. Sprinkle with parsley if desired.
In frying pan, ... and shallots. Coat chicken heavily with flour, ... 1 1/4 cup Marsala dry wine. Scrape ... chicken sauce. Pour over chicken. Serves 4.
Melt butter in ... egg and dip chicken in egg, then ... low heat. Add marsala wine. Stir, removing ... heat for 20 minutes. Tastes great over rice pilaf.
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