Start by making marsala sauce. Heat butter in saute pan
getables. Roast ONLY the cauliflower for about 20 minutes.
Put
hallots and mushrooms and saute for about until vegetables are tender
75F degrees for 10 minutes.
To make chicken and sauce, Season chicken with
s this will be needed for the sauce.
Take the pastry
il for the dumplings.
De-fat, and tenderize chicken. Cut
Pound chicken with a meat mallet until
Place chicken breasts between two pieces of
Preheat water for the angel hair spaghetti
nd set aside.
Sliced chicken in half - pound each
garlic cloves over chicken breast. Season chicken inside and out with
o 5 minutes.
Stir Marsala wine, chicken stock, brown sugar, lemon
Flour both sides.
Brown lightly in melted butter (both sides).
Meanwhile, dissolve bouillon cube in 1 cup hot water. Add sliced mushrooms to meat.
Add bouillon mix in pan.
Add the wine.
Blend well and cook on low heat 30 minutes.
Sauce will thicken as it cools.
Serve with spaghetti noodles and plain sauce (no meat) as a side dish and veal as your main dish on a separate serving dish.
Combine peaches, nectarines and strawberries. Add Marsala, sugar and cinnamon and toss to coat. Set aside for 30 mins to macerate.
Heat a cast iron grill pan over medium heat. Strain fruit, reserving marinade. Char-grill fruit for 2 mins per side until tender. Set aside.
Meanwhile, simmer reserved marinade and butter in a small saucepan for 4-5 mins, until thickened slightly. Serve grilled fruit with vanilla ice cream. Drizzle with Marsala sauce.
d sanitary.
Cut butterflied chicken breasts into half, yielding
Add the turmeric and Chicken marsala seasoning. Stir for another minute. Add tomato
oat with oil, and place chicken breast halves into the hot
Chicken Marsala.
Heat oil in a
and oregano. Gently press the chicken breasts into the flour mixture
or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and