about 3 minutes. Add the Marsala wine and bring to a boil
elted.
Serve with White Wine Sauce and sprinkle with parsley.
inutes while making the pan sauce.
After removing the steaks
owl, soak currants in the marsala wine for 1 to 2 hours
edium rare.
Meanwhile, prepare sauce.
Melt 1 tablespoon butter
light, golden crust. Add Marsala wine.
Cover skillet and reduce
0 minutes. Pour in the Marsala wine, and scrape and dissolve any
inutes continually stirring.
Add wine and simmer 1 minute longer
For the red wine sauce:
Heat the oil in
Clean the stems from the strawberries.
Cut the cantaloupe in half and remove the seeds.
With a melon-ball scooper, scoop out the pulp.
Save the cantaloupe shells.
Place melon balls and strawberries into a large bowl.
Add 1/2 cup sugar and the Marsala wine; mix well.
Refrigerate for several hours.
Sprinkle the cantaloupe shells with the remaining sugar and refrigerate for several hours.
Fill cantaloupe shells with the marinated melon and strawberries.
Spoon some of the juice over the fruit.
Serve chilled.
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
Beat chicken into thin slices.
Coat with flour.
Heat butter and oil. Add chicken and brown on both sides.
Add Marsala wine. Simmer 10 minutes, uncovered, and serve immediately.
2 to 15 minutes.
Wine Sauce: In a frying pan, melt
or the orange and red wine sauce, place wine, juice, stock, sugar and
erving. Serve with Raisin Sauce.
For Raisin Wine Sauce: Combine ingredients except
5 minutes until done.
WINE SAUCE.
During the last 10
f the cooking liquid for Wine Sauce.
Wine Sauce:
Pour reserved liquid
pepper, butter, mustard, garlic and wine. Lay out the chicken breasts
arm.
For the Red Wine Sauce:
Put the sugar in
ut skillet.
Tarragon White Wine Sauce:.
In same skillet, melt