![]() ![]() ![]() You probably won’t be able to find an import at your local grocery store, but wine and liquor stores usually have a decent selection. While I don’t believe that you have to go with a wine imported from Sicily, Sicilian marsala wine is absolutely delicious. For my chicken marsala recipe, you should find a good dry marsala wine. Dry marsala is usually drunk with and used to flavor savory dishes, like chicken and beef, while sweet marsala understandably is used for desserts and as an after-dinner wine. Marsala wine has been described as having a blend of vanilla, brown sugar, tamarind and apricot flavors, with the occasional note of tobacco. You can drink it with dinner or use it as a cooking wine to make dinner. Originally from Sicily, marsala wine caught on like wild fire and is now a favorite aperitif between courses. They are the perfect creamy consistency with enough garlic to give you a rich hearty flavor without burning your mouth. Creamy Garlic Mashed Potatoes: this is a recipe fit for a potato lover. ![]() This Brussels sprout recipe is packed with both flavor and bacon, what’s not to love? Bacon Parmesan Brussels Sprouts: Brussels sprouts and marsala wine go famously well together, and my marsala sauce is no exception.You can also whip it up in minutes and keep the leftovers for days. Green Beans Almondine: a light blend of green beans and chopped nuts that compliments the rich flavor of chicken marsala and is great with so many other dishes.This won’t effect the taste, but it will cook faster so you’ll need to keep an eye on it. Chicken tenderizer: you can also pound skinless chicken breasts flat with a meat mallet to make it cook more evenly.A little goes a long way, and you don’t want to overpower the marsala sauce, so don’t do more than a sprinkle. Lemon j uice: squeeze just a little lemon juice over the top of the chicken marsala to bring out the flavor.Fresh thyme: if you want it to taste more earthy, cook the chicken with a sprig of fresh thyme, and then remove it before serving.Garlic: either finely chop up a clove or sprinkle some garlic powder over the chicken when you add it to the pan for a kick of flavor.It makes the dish look elegant and tastes good too. Chopped parsley: garnish the top of your cooked chicken marsala with a handful of finely chopped parsley.Chicken thighs: whether you use the boneless skinless variety or not, chicken thighs have more dark meat and so have a very different flavor. ![]() This adds a richness to the dish so you can cut back by 2 tablespoons on the butter you are using.
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