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Chicken Marsala Slimmy?/?

post #1 of 7
Thread Starter 

Is chicken marsala usually cooked with a coating of flour or am I just being odd?

post #2 of 7

Chicken should in most sauté recipes be dredged in seasoned flour

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 7
Thread Starter 

Ok but should the flour make it almost slipper and slimmy like?

post #4 of 7

@scribble why don't you post your recipe so that the Community could get a better idea of they could help.

This is the Recipe Forum after all ;)

post #5 of 7
Quote:
Originally Posted by scribble View Post
 

Ok but should the flour make it almost slipper and slimmy like?


In most cases the chicken breast should be patted as dry as possible and then after the dredging, go directly into the hot pan.

If you might be dredging the breast and allowing it to sit, it will get a bit slimy.

post #6 of 7
Thread Starter 
INGREDIENTS:
1/4 cup all-purpose flour for
coating
1/2 teaspoon salt
1/4 teaspoon ground black
pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken
breast halves - pounded 1/4
inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
DIRECTIONS:
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
post #7 of 7


yes but it will cook out if made right

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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