Betty Crocker’S Chicken Marsala Simple And Delicious
Dear Tina: I have, in the past, enjoyed excellent Chicken Marsala at Luigi’s restaurant. Since it has not reopened as yet, I would like to have the recipe for marsala sauce.
I have tried reducing the wine to a sauce, only to find that it’s very strong and inedible.
If you can help, I would appreciate seeing a recipe for this sauce so that I can enjoy it at home. Thank you. - Rochelle, Spokane
Dear Rochelle: I located a Chicken Marsala recipe that I thought you would enjoy. Try using the marsala wine that’s labeled “for cooking only.”
This recipe was delicious and simple to make. I hope you like it.
Chicken Marsala
From “Betty Crocker’s Best Chicken Cookbook: The Only Chicken Recipes You’ll Ever Need!” (General Mills, 1999).
4 boneless, skinless chicken breast halves (about 1-1/4 pounds)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
1 cup sliced fresh mushrooms
1/2 cup dry marsala wine or chicken broth
Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.
Add chicken and brown each side. Add mushrooms and wine. Cook 8 to 10 minutes, turning once, or until chicken is no longer pink in center. Serve with hot cooked pasta if desired.
Yield: 4 servings.
Nutrition information per serving: 255 calories, 11 grams fat (39 percent fat calories), 28 grams protein, 11 grams carbohydrate, 75 milligrams cholesterol, 1 gram dietary fiber, 220 milligrams sodium.
Note: Marsala is an amber-colored wine from Sicily, with a flavor similar to, but richer than, sherry. Marsala can be sweet or dry. Dry marsala is used for savory dishes and sweet marsala is used mainly in desserts.
Dear Tina: Do you have a recipe for apple chips that you bake in the oven instead of using a food dehydrator? - Mary, Colbert
Dear Mary: This recipe for baked Cinnamon Apple Chips comes from the state Apple Commission. I found, after trying this recipe myself, that you may need to cook them a little longer than called for in the directions. Make sure the apples are almost dry to the touch and let them cool for a while. After they are cooled the apple chips will be slightly chewy.
Cinnamon Apple Chips
From the Washington Apple Commission’s Web site (www.bestapples.com).
2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples
In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples.
With sharp knife, slice off 1/2 inch from the top and bottom of apples and discard (or eat!). Stand apples on either cut end and saw gently crosswise into very thin (1/8-inch) rings, rotating the apples as necessary to get even slices.
Drop apple slices into boiling juice; cook 4 to 5 minutes or until slices appear translucent and lightly golden. Meanwhile, heat oven to 250 degrees.
With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. Place racks on middle shelf in oven; bake 30-40 minutes (or longer) until apple slices are lightly browned and almost dry to touch. Let chips cool on racks completely before storing in airtight container.
Yield: About 40 chips.
Nutrition information per 10-chip serving: 50 calories, 1 gram fat (2 percent fat calories), less than 1 gram protein, 13 grams carbohydrate, no cholesterol, 1 gram dietary fiber, 2 milligrams sodium.
Note: There is no need to core the apples, since boiling in juice for several minutes softens the core and removes the seeds.