Madeira is pretty handy for deglazing and making a quick pan sauce. I keep a few fortified wines in my refrigerator. I decided to slice the onions in stead of chop them. I think half a cup would have been plenty. I think the cup of mascarpone was a little too much. I decided to make mashed potatoes instead of pasta. Swirl the fettuccine onto serving plates. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Transfer cooked chicken breast on to serving plates and nappé with mushroom mascarpone sauce. Season the sauce, to taste, with salt, pepper, cayenne and marjoram. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Return the chicken and any accumulated juices to the skillet. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Simmer a few minutes until sauce thickens slightly. Add the wine and simmer until it is reduced by half, about 4 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. While the chicken cools cooks, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Transfer chicken to an oven-proof dish and cook in a 400 degree preheated oven until cooked through. Transfer the chicken to a plate and cool slightly. Add the chicken and cook just until brown, about 4 minutes per side. Heat the oil in a heavy large skillet over high heat. Sprinkle the chicken with salt and pepper. Pat dry, season and dredge in seasoned flour. It doesn't have to be thin like viener schnitzle but should be uniform. Tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnishįlatten chicken breasts with meat mallet or rolling pin. Seasoned flour (seasoned with salt, pepper, cayenne and marjoram) I struck out the directions that I didn't follow and added what I did in italics.ġ ½ pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces The bf gave his stamp of approval.īelow is Giada’s recipe in regular font. I was a little skeptical (and the bf was more than a little skeptical) of the Dijon mustard but the end result was really good. While the chicken finished in the oven, I made the mushroom marsala sauce and I nappéd the chicken with the sauce. I like to dredge my chicken prior to frying and I like to finish it off in the oven. Wow the little tub was chock full of fat and calories! I worked off Giada’s recipe with some of my own variations. I bought a little tub of mascarpone a few days ago. I usually make my version of Chicken Marsala from memory but I found her recipe using mascarpone cheese instead of cream. I decided to make Giada's version of Chicken Marsala. I love Giada's Chicken Florentine recipe and Baked Penne with Roasted Vegetables recipe. I usually like to make Giada or Ina's recipes because I usually have success with their recipes. I just have my own preferences when I cook. The changes I make doesn't necessarily mean that there was a flaw in the recipe. The notes help me recreate the dish later. Every now and then I like to pick a food network chef's recipe, make it and jot down notes for future reference.
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