by Vitriola » Sun Aug 01, 2004 5:47 pm
Ingredients:
boneless chicken! And don't bother pounding the shit out of it. Who cares what size it is?
1 cup sherry
1 cup chicken broth
1 tbsp lemon juice
1/2 cup +1 Tbsp flour
1 tsp basil
1 tsp oregano
1/2 tsp black pepper
1/2 tsp salt
1 Tbsp olive oil
1 Tbsp butter
Mix 1/2 cup flour, salt, pepper, basil and oregano in a shallow bowl, while heating up the oil and butter in a pan over the stove. The recipes I saw said to add 1/4-1/2 tsp of the spices, but Jesus, what a waste of a spice when there's a half cup of flour in there and you add your little puny pinch of basil to it. I doubled/quadrupled it. Coat chicken parts with this mixture on both sides, and drop in pan. Cook for a few minutes on either side until done. This will probably require you to constantly cut into a 'sacrifice' piece of chicken to check that it isn't still raw. Give flayed piece to cats.
When done, either remove chicken from pan and then add or have heated in another pan altogether the sherry (can't buy liquor on Sundays here, so can't get Marsala wine. Besides, I need to use this up before Robb drinks it all), broth, and lemon juice for about 10 minutes, simmering. This is where they say to 'reduce' it in most recipes, but shit, we're talking about sherry, broth, and juice. What the hell does it reduce to? Even if you pour it over rice, it still has the consistency of water, so go ahead and just add a tablespoon of flour to the mix. Now it actually sticks to the chicken a little better and you can slide veggies through it, and rice soaks it up better. Normally, you could leave the chicken in the pan and cook the sauce, but it's alot easier to stir in the flour when there's no chicken present.
Also, I hate mushrooms, and would much prefer broccoli in their place in the 'Marsala' sauce, but this time, I didn't have either, so what's your point?
Serve over rice, bitches. I mean, if you feel like it. Actually a pretty easy recipe, f you remember to thaw the chicken earlier in the day. And QUITE delicious.
Ingredients:
boneless chicken! And don't bother pounding the shit out of it. Who cares what size it is?
1 cup sherry
1 cup chicken broth
1 tbsp lemon juice
1/2 cup +1 Tbsp flour
1 tsp basil
1 tsp oregano
1/2 tsp black pepper
1/2 tsp salt
1 Tbsp olive oil
1 Tbsp butter
Mix 1/2 cup flour, salt, pepper, basil and oregano in a shallow bowl, while heating up the oil and butter in a pan over the stove. The recipes I saw said to add 1/4-1/2 tsp of the spices, but Jesus, what a waste of a spice when there's a half cup of flour in there and you add your little puny pinch of basil to it. I doubled/quadrupled it. Coat chicken parts with this mixture on both sides, and drop in pan. Cook for a few minutes on either side until done. This will probably require you to constantly cut into a 'sacrifice' piece of chicken to check that it isn't still raw. Give flayed piece to cats.
When done, either remove chicken from pan and then add or have heated in another pan altogether the sherry (can't buy liquor on Sundays here, so can't get Marsala wine. Besides, I need to use this up before Robb drinks it all), broth, and lemon juice for about 10 minutes, simmering. This is where they say to 'reduce' it in most recipes, but shit, we're talking about sherry, broth, and juice. What the hell does it reduce to? Even if you pour it over rice, it still has the consistency of water, so go ahead and just add a tablespoon of flour to the mix. Now it actually sticks to the chicken a little better and you can slide veggies through it, and rice soaks it up better. Normally, you could leave the chicken in the pan and cook the sauce, but it's alot easier to stir in the flour when there's no chicken present.
Also, I hate mushrooms, and would much prefer broccoli in their place in the 'Marsala' sauce, but this time, I didn't have either, so what's your point?
Serve over rice, bitches. I mean, if you feel like it. Actually a pretty easy recipe, f you remember to thaw the chicken earlier in the day. And QUITE delicious.