Anyone know a trick to cooking down a Chicken Marsala sauce? - Cat Forum : Cat Discussion Forums
 
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post #1 of 4 (permalink) Old 02-19-2006, 09:30 PM Thread Starter
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Anyone know a trick to cooking down a Chicken Marsala sauce?

We went out to a fairly new Italian restaurant that we have here in town last night. I ordered one of my favorites - Chicken Marsala. I've tried this in about 3 different restaurants but I liked this one the best so far. I pretty much know what is in the sauce - fresh mushrooms, white wine, cream and garlic - but I've heard that the trick to making the sauce is cooking it down and condensing it properly. Does anyone know a good way to do this? I would love to make this dish at home once in a while if I could just figure out the proportions of the ingredients and how long to cook it.
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post #2 of 4 (permalink) Old 02-20-2006, 12:17 PM
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Stir constantly?

My fiance is the cook in our relationship. I'll go ask him
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post #3 of 4 (permalink) Old 02-21-2006, 04:54 PM
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You forgot the marsala! If you want to thicken the sauce, you can do this a couple of ways. One is to coat pats of butter with flower and then add them to the sauce to thicken it. You can ALSO just add a bit of flower or you can go with the reduction method. When I make chicken marsala, I use the coated butter method because it yields the richest / best tasting results.

Having written a cookbook I tend to have just a FEW secrets!

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post #4 of 4 (permalink) Old 02-22-2006, 08:07 PM
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Quote:
Originally Posted by shengmei
Stir constantly?

My fiance is the cook in our relationship. I'll go ask him
I'm confused!!!!! You said you are BROKE so, how can you afford FOOD??!!

qualcosa sente l'odore di di pesce e non รจ i miei shorts di 22 anni neanche!

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