Conference turris::cooks

	I'll take a shot at it.  I used to work in a restaurant in CT before
	coming here.  Helped pave the way through college and all...

	It's much like makeing chicken cutlets..

	Pounded chicken breast flowered and fried/saute~d in butter and oil.
	Thin breasts (less than a half inch) are desirable for flavor.
	After cooking till it has browned remove from pan and let dry
	on some paper towels or something similar.

	In another (or the same - whatever) frypan:
	    Flower - water - sherry (or your favorite wine)
	    butter (margarine is ok) - and some kitchen bouque~
					(the brown gravy makin stuff)
	    salt and pepper to desired levels..
		
	    Mix all this together and while stiring bring to a boil.
	    This should end up tasting like the sauce you had on the one
	    you liked.  The color should be a golden brown.  Be sure to
	    thoroughly mix the flower and get all the 'clumps' out. - they
	    will burn.

	Now just add the chicken breast and your favorite green vegetable
	to the sauce and let the whole thing heat up for a while - be 
	careful not to boil at this time, the flower will turn to chunks.  
	If it does separate - add a little water and re-boil/stir till smooth.

	Take out the chicken and vegie - place on plate and pour the sauce
	over top.  Add a tad of parsley to enhance appearence.

		Good luck - the sauce is the tuff part - with a little
		patience and a few trys you'll get it right.

				dave
				----

My recipe for Chicken Marsala, is a variation of a Veal Marsala recipe.
The secret to Chicken Marsala is in the MARSALA wine!!!  You can buy the
wine at your local liquor store.

Ingred:

Boneless chicken breasts, salt and peppered and pounded with a mallet
2-3 tablespoons butter for browning in a skillet
Handful of sliced mushrooms
1/3-1/2 cup Marsala Wine

Melt butter in skillet.  When hot, add chicken pieces and cook 8-10 min. 
till they look almost done and beginning to brown.  Remove the chicken
and place it on a dish.  (It will be added to the skillet again in a 
few minutes).

If necessary, add a little more butter to the skillet.  Raise the temp
of the skillet and add the mushrooms.  Saute for a few minutes, till they
begin to get limp and add the Marsala Wine.  

Place the chicken back in the skillet and let it simmer for a few more
minutes, turning the chicken and mushrooms so as not to scorch.  The
wine/butter mixture will reduce and you'll end up with a little liquid.

Place chicken pieces onto warm dinner plates and spoon mushrooms and
sauce over them.

Bon appetite!

(You might try marinading the chicken pieces in the Marsala wine for a 
while BEFORE cooking.  I haven't tried this yet.)

    RE .2 
    
    Thanks for knowing the Chicken/Veal Marsala means using MARSALA
    wine and no other, and using mushrooms. If you want something
    different than Chick Marsala, follow recipe .1  This is a good and
    quick recipe, one pan and gets rid of any vegetable around. The
    trick is with the wine. If you wouldn't drink a glass yourself,
    don't cook with it. That wine will be flavoring your food and the
    alcohol evaporates not the flavor.

    Jeff Smith's "Cooking with Wine" cook book has a wonderful Chicken
    Marsala recipe.  It doesn't include mushrooms, but does include
    onions.  It's always a big hit.