Hungry? Get our newsletter!
Patience is a virtue...Blogs
MY TOP 10+ BARBECUE JOINTS IN L.A.
Why are people so passionate about barbecue? Why does barbecue take hold of the imagination so strongly? What about b...
What I’m Drinking Tonight: Amaro Nonino
Recently I’ve been enjoying a wonderful after-dinner drink: Quintessentia Amaro Nonino. This bitter digestif from th...
OSTERIA MOZZA DURING THE DEPRESSION
Not sure whether we're entering into a long-term global economic depression (say 3 to 10 years) or just a serious rec...
WHAT TO EAT WHILE YOU'RE VOTING (WITH WORCESTERSHIRE)
I don’t know about the rest of you but I am so tired of this election I just want a decision made and let's ...
THAT GREEN DRINK I'VE BEEN TELLING YOU ABOUT
All right, here's a photo of the product. I've been drinking it mixed into water for almost a week now and this stuff...
WHAT EXACTLY IS A NITRITE?
Additives, preseratives, food chemicals, etc., etc. The ingredients in our foods contain far too many unpronoucable s...
The Best Post-Thanksgiving Comfort Food: Turkey Dumpling Stew
Usually on Thanksgiving between 20-25 people come over for dinner. This year we had a smaller group. With 10, we had...
LADIES AND GENTLEMEN: LA GIOSTRA
With Halloween just around the corner and Thanksgiving sneaking up faster than I anticipated I'm trying really really...
BRESAOLA FROM SALUMERIA BIELLESE
Mark Buzzio of Salumeria Biellese, New York City, at left I’ve been buying cured meat and sa...
OH BRAVE NEW (M&M) WORLD!
Don’t go to your friend’s house for a play-date if you don’t want your kid to eat M&Ms. My frie...
Wine For The Young And Young At Heart
Apologies for the lack of posts over the past couple weeks. I've been traveling, culinarily of course. On my recent ...Chicken Marsala
Ingredients
2-4 Chicken Breasts
5 Cloves Garlic (or more!)
1 1/2 Cups Chicken Stock
3/4 Cup Dry Marsala Wine
3 Springs Rosemary
Several Basil Leaves, Torn
Cornstarch
Fine Breadcrumbs
Directions
Begin by lightly breading chicken in a 50/50 mixture of fine breadcrumbs and cornstarch. No flour or egg wash is needed, just wet the chicken and roll in mixture. Crush five or more cloves of garlic with the side of a chef's knife.
Brown chicken in a mixture of olive oil and vegetable oil. Remove when brown, discard excess oil. Deglaze pan with Marsala wine, then add chicken stock and garlic. Return chicken to pan.
Simmer for about an hour, turning every fifteen minutes. If you're busy, feel free to just turn once, at the half hour mark. With five minutes left to cook, add rosemary and basil. Plate chicken, placing some of the garlic on top. Remove rosemary, and thicken sauce with corn starch slurry.
OR
MySpace
Comments (0)