Chicken Marsala
By Amy Karangekis
[note from Dina: I’m printing this the way it was written to me, which is partially a figure-it -out recipe. If you’re reading this and you’re Italian, you will know how to prepare a spiced flour or breadcrumb mixture, and how to dredge meat in egg/flour or egg/breadcrumbs. If you don’t, then shame on you! You’re obviously an Englishman trapped in an Italian family. Make it up as you go. Or, you could do what I’m doing while I write this, which is to have a few glasses of wine and believe that you can do darn-near anything!]
[note2: In my defense, I’m on a vacation in Canada where everyone is skiing or snowboarding but me. Everyone around me is speaking French, and I hate being outside in the cold. So, really, what else is there to do? I got a bottle of wine, a baguette, and some fromage (cheese), and I’m drinking and writing……which really would be far more acceptable if it was after 10:30 am………]
Chicken Marsala: - make up some measurements...
- Egg mixture with parmesan cheese, salt and pepper
- Dip chicken into egg mixture, then into flour
- Place floured chicken in frying pan of heated oil (peanut) [note: don’t fry in olive oil - it gets too hot too fast and will burn your chicken]
- Cook chicken until outside is yellowish
- Take chicken out
- Empty most of oil out
- Add butter, a little flour, then brown mushrooms
-Add ¾ c. chicken broth
- Add 1 c. marsala wine
- Add lemon juice to taste
- Add chopped garlic
- Add chicken and simmer for about 20 min
[ And for the occasional Englishman out there who is daring enough to try this-- Beware - unlike English food, this dish has lots of flavor. To make spicing up the flour or egg easier, you can use a good premixed spice like “Badia” original seasoning, which……and I must give props where props are due…..is found in the Spanish section of your grocery store. I use it in almost everything where the typical mix of Italian or Spanish spices are called for. ]
[……..and by the way, I have no ill feelings toward the English, just to their tasteless cardboard-like palate-killing food.]
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