Lindas Rosemary Chicken Marsala With Mushroom Sauce And Lingui Food

ROSEMARY CHICKEN WITH MUSHROOM SAUCE

Steps:

• In a pan on medium heat, add olive oil.
• Cut chicken breasts into 1 or 2 inch squares and place in pan.
• While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency.
• Sprinkle rosemary generously over chicken in pan.
• Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded.
• Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!

CHICKEN MARSALA HOLLAND HOUSE

Steps:

• Pound chicken (or veal) until thin.
• Dredge lightly on both sides with flour.
• In large skillet, melt butter and saute mushrooms over medium heat until browned, about 10 minutes.
• Remove and set aside.
• Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter.
• Return mushrooms to pan, stir in Marsala, water, parsley and rosemary.
• Heat and pour over chicken.

THE BEST CHICKEN MARSALA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CHICKEN MARSALA WITH MUSHROOMS AND SPINACH

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet.
• Dust chicken with flour, salt, pepper and Italian seasonin.
• In a skillet, fry chicken in olive oil over medium heat.
• Cook about 2 minutes on each side or until cooked through, but not over done.
• Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes and cook for approximately 4 minutes, stirring occasionally.
• Add wine and cook for 6 more minutes.
• Mix in spinach, and cook for about 2 minutes.
• Serve over chicken.

LINDA'S VEAL MARSALA

Steps:

• Sprinkle the veal with salt and pepper.
• Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
• Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
• Transfer the veal to a plate.
• Add another tablespoon of butter and oil, if necessary.
• Repeat with the remaining 4 cutlets.
• Set the cutlets aside.
• Add 1 T. of oil to the skillet.
• Add the shallot and garlic.
• Sauté until fragrant, about 30 secs.
• Add 1 T. of the olive oil, if necessary.
• Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
• Season with salt.
• Add the Marsala.
• Simmer until the Marsala reduces by 1/2, about 2 minutes.
• Add the broth, and the rosemary leaves.
• Simmer until reduced by 1/2, about 4 minutes.
• Return the veal to the skillet.
• Pour in all of the pan juices.
• Cook just until heated through, turning to coat, about 1 minute.
• Stir the remaining 1 T. of butter into the sauce.
• Season the sauce with salt and pepper, to taste.
• Put on a serving dish, and spoon sauce over the veal.
• Serve.
• To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
• If desired, slightly thicken the sauce with the corn starch and water mixture.