SIDI – I make chicken Marsala (my own recipe concoction), with chicken cutlets that I dredge in flour or potato starch seasoned with kosher salt, black pepper, a little rosemary and basil, and minced garlic. Meanwhile, I saute a medium chopped onion and either sliced fresh or canned mushrooms in some oil in a large frying pan. When they are soft and golden, remove to a disposable plate, shake off the excess flour on the cutlets and saute them in the pan in a little more oil until golden on each side (this takes longer with potato starch, as it browns more slowly, so you will not get as deep a color on it as with flour). Add the onions and mushrooms back in, a little more kosher salt, basil, garlic and pepper if needed, and pour a small bottle of marsala cooking wine (I use Kedem cooking wines)over it cover and let it simmer on a low flame until the wine has reduced to a nice sauce. Check for doneness, as each cutlet’s thickness might be different from mine (I use thin cutlets). It cooks quickly and can be reheated in the oven if you make it in advance. This serves beautifully over rice or quinoa. My family loves this, and you can control the amount of fat you use to saute everything, as well as the spices. Any alcohol burns off as it simmers. Enjoy.
Menu