Posted by Sam Sears, CEC on September 02, 19100 at 23:02:09 :
In Reply to: chicken marsala posted by Jimmy B. on September 02, 19100 at 14:03:10 :
: I need your help. I am looking for a better recipe for chicken marsala. I have a banquet for 300 guests and need to know a recipe and a better way of preparing chicken marsala. I seem to take forever preparing this entree - there has to be a better way. Thanks for your help!
there are two "schools of thought" - one the "creamed marsala" which I do over or under chix breast breaded in sour dough bread crumbs & make a sauce of fresh made chix stock (made the old fashioned way), a reduction of marsala wine & chanterelle shrooms, combine & add 1/2 1/2 & heavy cream, reduce or starch w/ arrow root. Now the way hotels do it and still is good, is sautee chix breast w/ seasoned flour, make a marsala reduction w/ shallots, garlic & I use wild shrooms, add to prepared demi glace, finish birds in oven & sauce & go.......hope this helps.....sam