This recipe requires a rather important but worthwhile sauce known as "Demi-Glace". Because I am making a limited recipe for 4, 6 or 8 people, I am going to make a smaller variation of Demi-Glace. I also am going to be using chicken pieces for the recipe though one can also use veal. By doing this, I also will be using parts of the chicken to make a Demi-Glace style sauce. I hope you will like this recipe as it is not only a classic but also a delicious dish. (See the recipe for Demi-Glace below) ENJOY
CHICKEN OR VEAL MARSALA RECIPE:
INGREDIENTS:
4 to 8 pieces of chicken breasts or
thinly sliced veal
2 medium onions peeled and sliced
1/2 cup of virgin olive oil
1/2 stick of butter
1 cup of flour for dredging
1/2 tsp coarse pepper
1 bay leaf
1 sprig of fresh thyme
1 tsp coarse black pepper
1 tsp salt
1/2 lbs of sliced crimini or button
mushrooms
1 cup of Marsala wine
1 cup of Demi-glace sauce
1/2 cup of heavy cream (optional)
DIRECTIONS:
1. put each piece of chicken breast or veal
slices into a gal size plastic bag and using
a foodmallet pound the chicken breast or
veal very thin
2. dredge each piece of pounded chicken
breast or veal in the flour
3. pour the olive oil and the butter into a
large fry pan over moderate heat and
saute each side of all the chicken breasts
about 5 minutes until slightly brown, (add salt
and pepper to taste)
4. in the same oil add the onions and sliced
mushrooms and saute them until slightly brown
5. add the Demi-Glace sauce and Marsala wine
over the mushrooms and saute about
7 or 8 minutes until all is incorporated
6. plate each piece of chicken breast or veal
and add some mushrooms with the
sauce over them
7. serve with fettuchini pasta (pour
some of the sauce over the fettuchini)
and serve with fresh green beans and
a good white wine
INGREDIENTS FOR A DEMI-GLACE SAUCE:
1 whole frying chicken in which the breasts are
separated from the chicken for the pounded
chicken for the Chicken marsala; and the rest
of the chicken is cut up to make the Demi-Glace
sauce. (One can use about 2 lbs of veal bones instead)
2 medium onions; peeled and rough cut
3 carrots rough cut
1 white part large leek, rough cut
1/2 cup of virgin olive oil
1/2 stick of unsalted butter
1 tab of Millers or equiv chicken base
2 sprigs of thyme
1/2 tsp coarse ground pepper
2 tab flour
(1 DIRECTIONS FOR DEMI-GLACE SAUCE
(PRE HEAT OVEN TO 450 DEGREES)
1. remove the two chicken breasts from
the whole frying chicken and cut each
breast in half (for eight people buy two
additional whole chicken breasts with
the bone and remove the breasts and
cut them into two pieces) save the rest
to make the Demi-Glace sauce
2. in a 13" by 19" or so pan put the
cut up chicken pieces or veal in which you
have added a 1/2 cup of virgin olive
oil and half stick of melted butter
3. add the 3 chopped carrots, 2 chopped
onions, chopped white part of a large leek,
thyme, 1.\/2 tsp of coarse ground pepper,
1 tab of Millers or equiv chicken base, 1/2
can of 6 oz Contadina tomato paste, 1/2 cup
of white port wine, and 1/2 cup of Pinot
Grigio white wine
4. roast in the 450 degree oven about 35 minutes until all
the meat and bones are well browned (not
burned)
5. remove all the ingredients and put them into
a soup pot, deglaze the pan and add this to
the pot
6. add 2 qts of water to the pot and simmer
about 2 to 3 hrs until the sauce is reduced
7. skim the fat from the pot to keep the
stock from being cloudy
8. strain the stock into a sieve and discard the
bones and all the vegtables
9. check the stock for taste and pour into a
large fry pan,
10 make a paste of the flour and then add a
1/4 cup of port and a 1/4 cup of pinot grigio
wine and stir until the flour is the consistency
of light cream and add it to the stock in the
fry pan to slightly thicken the stock into a
sauce and simmer until the stock is
further reduced
11 the sauce is ready to use for the chicken or
veal marsala. whatever you don't use you can
freeze for another time
CHICKEN OR VEAL MARSALA RECIPE:
INGREDIENTS:
4 to 8 pieces of chicken breasts or
thinly sliced veal
2 medium onions peeled and sliced
1/2 cup of virgin olive oil
1/2 stick of butter
1 cup of flour for dredging
1/2 tsp coarse pepper
1 bay leaf
1 sprig of fresh thyme
1 tsp coarse black pepper
1 tsp salt
1/2 lbs of sliced crimini or button
mushrooms
1 cup of Marsala wine
1 cup of Demi-glace sauce
1/2 cup of heavy cream (optional)
DIRECTIONS:
1. put each piece of chicken breast or veal
slices into a gal size plastic bag and using
a foodmallet pound the chicken breast or
veal very thin
2. dredge each piece of pounded chicken
breast or veal in the flour
3. pour the olive oil and the butter into a
large fry pan over moderate heat and
saute each side of all the chicken breasts
about 5 minutes until slightly brown, (add salt
and pepper to taste)
4. in the same oil add the onions and sliced
mushrooms and saute them until slightly brown
5. add the Demi-Glace sauce and Marsala wine
over the mushrooms and saute about
7 or 8 minutes until all is incorporated
6. plate each piece of chicken breast or veal
and add some mushrooms with the
sauce over them
7. serve with fettuchini pasta (pour
some of the sauce over the fettuchini)
and serve with fresh green beans and
a good white wine
INGREDIENTS FOR A DEMI-GLACE SAUCE:
1 whole frying chicken in which the breasts are
separated from the chicken for the pounded
chicken for the Chicken marsala; and the rest
of the chicken is cut up to make the Demi-Glace
sauce. (One can use about 2 lbs of veal bones instead)
2 medium onions; peeled and rough cut
3 carrots rough cut
1 white part large leek, rough cut
1/2 cup of virgin olive oil
1/2 stick of unsalted butter
1 tab of Millers or equiv chicken base
2 sprigs of thyme
1/2 tsp coarse ground pepper
2 tab flour
(1 DIRECTIONS FOR DEMI-GLACE SAUCE
(PRE HEAT OVEN TO 450 DEGREES)
1. remove the two chicken breasts from
the whole frying chicken and cut each
breast in half (for eight people buy two
additional whole chicken breasts with
the bone and remove the breasts and
cut them into two pieces) save the rest
to make the Demi-Glace sauce
2. in a 13" by 19" or so pan put the
cut up chicken pieces or veal in which you
have added a 1/2 cup of virgin olive
oil and half stick of melted butter
3. add the 3 chopped carrots, 2 chopped
onions, chopped white part of a large leek,
thyme, 1.\/2 tsp of coarse ground pepper,
1 tab of Millers or equiv chicken base, 1/2
can of 6 oz Contadina tomato paste, 1/2 cup
of white port wine, and 1/2 cup of Pinot
Grigio white wine
4. roast in the 450 degree oven about 35 minutes until all
the meat and bones are well browned (not
burned)
5. remove all the ingredients and put them into
a soup pot, deglaze the pan and add this to
the pot
6. add 2 qts of water to the pot and simmer
about 2 to 3 hrs until the sauce is reduced
7. skim the fat from the pot to keep the
stock from being cloudy
8. strain the stock into a sieve and discard the
bones and all the vegtables
9. check the stock for taste and pour into a
large fry pan,
10 make a paste of the flour and then add a
1/4 cup of port and a 1/4 cup of pinot grigio
wine and stir until the flour is the consistency
of light cream and add it to the stock in the
fry pan to slightly thicken the stock into a
sauce and simmer until the stock is
further reduced
11 the sauce is ready to use for the chicken or
veal marsala. whatever you don't use you can
freeze for another time
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