I'm making chicken marsala tonight. Share your favorite Marsala recipes!

[Modem Butterfly]

I want to read about how DUers use Marsala.

[KG]

1. i use cornflakes.

[Modem Butterfly]

5. No REAL Southern Italian uses Cornflakes!!!

[benny05]

2. I also make Turkey Masala

based on the Jeff Smith (RIP) cookbooks

[China_cat]

3. Mix garam marsala and yogurt as a dressing for potatoes.

No recipe, mix to taste. Add some fresh lemon juice if you like.

[yewberry]

6. Silly

garam *masala* is a mix of cinnamon, cardamom, clove, coriander & mace.

I love it.

[China_cat]

7. Sorry, the label on mine says 'marsala'

Of course it was sent to me a friend living in Oman so the souk vendor might not have a good grasp of English. I also have about a half pound of tandoori 'marsala'.

[yewberry]

8. Neat!

Sent from the source...talk about authentic!

Sorry, I really am curious...what is the tandoori marsala? Is that like tandoori paste or is a spice blend like garam masala or curry?

[China_cat]

10. It's the dry spice blend

slash your chicken deeply and rub thoroughly with the mix. Good stuff. I also have about 2 ounces of good (Iranian...illegal here but not there and it was a gift) saffron, fresh cumin and curry leaves.

I really hate it that my friend is out of touch right now in Mongolia and may be headed for Moscow next.

[El Fuego]

4. This my Chicken Marsala, I love it

1/4 cup flour with 1/2 tsp salt, 1/2 tsp oregano, 1/4 tsp pepper
Pounded chicken tenderloins
1 cup or more sliced mushrooms
1/2 cup Marsala wine
1/2 cup sherry

Melt 4 tablespoons butter in 4 tablespoons olive oil. Brown the chicken on one side, turn it over, put the mushrooms on top and pour in sherry and Marsala. Cover and cook until the chicken is done. Serve on top of angel hair pasta.

It is yummy! Thanks for reminding me that I need to make it again!

[GreenPartyVoter]

9. I like the kind that uses cream instead of tomatoes. This recipes has

pics and everything.

http://www.cookingforengineers.com/article.php?id=59

[skygazer]

11. Chicken Marsala is one of my favorites

Here's my recipe -

6 chicken thighs or breasts 1 tablespoon brown sugar
1/4 cup all-purpose flour 2 tablespoons white vinegar
1/2 tsp. salt 2 tablespoons Worcestershire sauce
1 pinch ground black pepper 1 tsp. salt
3 tablespoons olive oil 2 tsp. chili powder
1 small onion, diced 1 tsp. mustard powder
1 8 oz. package sliced mushrooms 1/2 tsp. celery seed
2-3 cloves garlic, minced 1/8 tsp. Tabasco sauce
1 (14.5 oz.) can stewed tomatoes with liquid
1 cup Marsala wine

In a plastic bag or bowl, combine flour, ½ tsp. salt and ground black pepper. Coat chicken with flour mixture. Heat oil in large skillet over medium heat and brown chicken on all sides. Remove from skillet and drain on paper towels.

In remaining oil in skillet, sauté onion, mushroom and garlic until tender. Add remaining ingredients, bring to a boil. Reduce heat. Return chicken to mixture, cover and simmer for 40 to 45 minutes or until chicken is tender, no longer pink and juices run clear. Sauce will be thickened. Excellent with either rice or pasta.