Chicken Marsala |
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Makes 6 servings. |
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Tips For dishes like Chicken Marsala or Chicken Parmigiana, use this technique: FLATTEN BONELESS BREASTS to an even thickness so that they cook evenly. Place breast between two pieces of wax paper, or a doubled thickness of plastic wrap (or within a large zipper-lock bag). Pound the thickest part using a small heavy skillet, wooden rolling pin or the flat side of a meat mallet until it is the same thickness as the thin end of the breast, about 1/2". CUT LARGE PIECES IN HALF: This helps the flattened breasts cook quickly, improves presentation and makes serving easier. If breasts are pounded thin, the largest breast halves may be cut into thirds. SEASON AND DREDGE BREASTS in seasoned flour, bread crumbs or panko mixed with grated Parmesan cheese or dried basil (some recipes call for dipping in an egg wash first). BROWN: Up to 24 hours before serving, sauté the breasts in oil over medium-high heat, or in a combination of butter and oil, until golden brown. Cooking times depend on size. A pounded and halved cutlet cooks for about 3 to 4 minutes per side if it is 1/2" thick. Drain on paper towels. ASSEMBLE AND REFRIGERATE: Arrange breasts in a casserole dish, in slightly overlapping rows. If preparing a big batch (15 or more) arrange on a rimmed baking sheet. Cover with plastic wrap. REHEAT: Bake cold chicken uncovered in a 350°F oven for 20 to 25 minutes. |
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Source Source: Dallas Morning News |