Re: A Different Way to do Steak

JimnGin <jimngin@xxxxxxxxxx> wrote:
[ . . . ]I recently ate at Carrabba's, and had their sirloin
marsala. WOW- that was awesome! If any of you know how to make that-
I'd love to try my hand at that!

I don't think this would work with a Porterhouse (bones are hard to pound
thin, but here's my simple Chicken Marsala recipe.

Chicken Marsala is a simple, but delicious old Italian favorite, that is
always appreciated. Naturally, you can also prepare veal scallopine alla
Marsala. Serves 2

2 chicken breasts, pounded thin
flour, spread on a plate
1/4 cup olive oil
1/2 pound of mushrooms
1/2 cup Marsala wine
2 tablespoons of butter
1/2 cup chicken broth
Salt and Pepper to taste

1. Heat olive oil in large saute pan over medium-high heat.

2. When the oil is hot, dredge both sides of the chicken breasts in flour,
shake off excess flour and place in pan. Saute chicken, turning once, until
lightly browned on both sides. Transfer the chicken to a warm plate.

3. Drain all but a little bit of the oil and add mushrooms. Saute the
mushrooms until they begin to release their juices.

4. Add the Marsala wine, and scrape loose with a wooden spoon all browning
residues on the bottom and sides of the pan.

5. Add butter, chicken broth, salt and pepper. Cook until the liquid is
reduced by half, approximately 5 minutes.

6. Place the chicken breasts back in the pan and cook until heated through.
Transfer the chicken breasts to warm serving plates, pour sauce over them
and serve.

--
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