The Glade 4.0

I have a recipe that I use that makes a pretty good Chicken Marsala, but I know I have had better.

Unfortunately, at home, I only have cooking wines and I know one of the first things I will be told is that I should use a better quality wine. Taking that option off the table, does anyone have any tips on making a good Chicken Marsala?

The recipe I use calls the the chicken to be cooked first in some oil and then set aside; No coating or breading. The mushrooms are then browned and floured, then the wine is added to that along with seasonings. The result is fairly tasty, but it's not what I have had when I have ordered this out or had it as a catered dinner option.

I was thinking that it is a sweeter, darker, more liquidy sauce that covers the chicken.

Any tried and true recipes that anyone uses that they'd like to share?

_________________
This must be Thursday. I could never get the hang of Thursdays.

Yeah, I'd love to share, but I don't use a recipe...

Lightly flour the chicken in a mix of: flour, garlic powder, white pepper and salt.
Saute the chicken in <1/4 in. of olive oil.
Set aside.
Drain most of the oil out of the pan.
Deglaze the pan using your marsala. Saute the mushrooms in said sauce.
Set aside.
Make a blonde roux. Add marsala to roux until you get the consistency you desire.
Reintroduce mushrooms, simmer, reintroduce chicken, simmer. Serve.

_________________
"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

I like the sound of that recipe. I just may try that. Thanks!

_________________
This must be Thursday. I could never get the hang of Thursdays.

Good luck. Experiment 'till you find your sweet spot.

_________________
"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

Sadly, the wine is the defining factor of Chicken Marsala. The marsala is a part of the name! Trying to make a good one with substandard wine is like trying to make an apple pie using stale crackers and year-old apple jolly ranchers because 'apples are off the table'... you might get something passable, but it will never be the same. Why is wine not an option? Not trying to pick on you, but knowing the reasoning might help me find a way around it.

I think its off the table to get more info. Because he already knows a better wine will help.

_________________

Holy shitsnacks!

Because I wanted to use what I had at home. Also, as I don't cook often with wine, it would probably be a waste because I don't know when the rest of it will get used. Understanding that a better wine makes a better tasting dish, I was moreso looking for a different way of making it with the same ingredients. Like I said, what I end up with is tasty, but just not what I have gotten when I have ordered this dish elsewhere.

I am not much of a wine drinker so it won't get used that way, and Oonagh is pregnant so she can't have any alcohol.

Sooner or later, I would like to try it with a proper wine, but for a quick weekday dinner for tonight I don't want to pick up a bottle of "good" wine and just use what I have on hand.

Also, throw a little bit of I'm lazy and don't feel like stopping at a state store on the way home from work with my son in tow. I kinda want to get home ASAP, make dinner and then settle in for the Flyers game.

All that being said, I would greatly appreciate your recipe. Just pretend that I am using a good wine.

_________________
This must be Thursday. I could never get the hang of Thursdays.

Word.

/brohoof

_________________
This must be Thursday. I could never get the hang of Thursdays.

The only reason I was asking is because I wanted to know if it was a 'I can't get wine right now' which I can't help, or a 'I can't have alcohol' or 'I don't want leftover wine to go bad', which I can help. I needed to know what part of 'better wine' was the sticking point.

So I can't help you for THIS iteration, but for next time... at some point pick up a bottle of white wine that isn't chardonnay (pinot grigio is pretty good here, and you should be able to find it at less than $10 a bottle. $5 is closer to the mark), a box of low sodium chicken broth, and a shallot. Chop the shallot and saute it in a little butter in a saucepan big enough to hold all the wine and broth. When the shallot starts to get brown add your liquids and a bay leaf. Simmer until it's reduced by at least half. Let it cool and freeze it in two zippy bags. What you now have is a decent base for your sauce, and it has less alcohol than your cooking wine, and doesn't leave you with leftovers. When it's time to make chicken marsala take out one zippy bag, thaw in a bowl of hot water, and follow Vindicarre's instructions. Heck you could even do it with a non-alc wine, but if you're OK with cooking wine then regular should be fine.


Oh, and when alcohol is an option again get a bottle of actual marsala. It's shelf stable for YEARS.

Leave out the wine and use IBC root beer.

_________________

Along these lines... How long does a bottle of wine last once its been uncorked?

_________________

Holy shitsnacks!

Red, just sitting out? Hours.
Various methods of removing the oxygen give you maybe a couple of days.

White lasts longer, but again, measured in hours.

_________________
"Dress cops up as soldiers, give them military equipment, train them in military tactics, tell them they’re fighting a ‘war,’ and the consequences are predictable." —Radley Balko

Depends on how thirsty I am

_________________
"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"

Really? Damn, that sucks.

I usually put the cork back in it and put it in the fridge.

_________________

Holy shitsnacks!

White lasts a day or two in the fridge, longer if you're just using it for cooking. Bag-in-box wine lasts until it's gone. Seriously, for all the crap people say about boxed wine, there's some decent stuff these days and the advantages make it worth considering.