Chicken Marsala question

[Tazicket]

I found a recipe for the Carrabba's Chicken Marsala and I'm thinking about making it at home. In the recipe, they specify using Florio Marsala. At my local store, there is both a Florio Dry and a Florio Sweet Marsala. Which is better for the recipe?

 

[Princess89]

I found a recipe for the Carrabba's Chicken Marsala and I'm thinking about making it at home. In the recipe, they specify using Florio Marsala. At my local store, there is both a Florio Dry and a Florio Sweet Marsala. Which is better for the recipe?

That would be personal preference I would do the Sweet. I have my own Marsala recipe that I have played with, and I tend to throw the wine in with just the mushrooms and they absorb a lot of the wine and its taste. So if by any chance you are doing this...get one that you wouldn't mind drinking. I'm not a big dry wine person, so I would go for something else.

 

[Tazicket]

I know that I don't care to drink dry wines, I prefer much sweeter ones (I went through a phase about 6 months ago where I decided I needed to like wine...it didn't work out so well ) I just wasn't sure if the sweet marsala would be too sweet for the dish- I didn't get around to sampling marsala during my "I need more culture" phase.

 

[sugarpie]

I would say dry. Definitely dry. Sweet would be more for a dessert recipe.

 

[Miss Jasmine]

I use sweet for my Chicken Marsala. Most recipes do not specify, except I did find one on the Food Network site that did say sweet.

 

[doodle]

I make chicken marsala and it is one of my family's favorites. I have made the dish with the dry and with the sweet. We prefer the dry. It's not bad with the sweet but we feel the mushrooms are more favorful and are better in the dish if you use the dry.

Enjoy!

 

[Miss Jasmine]

The next bottle I buy will be dry just so I can compare. Now I am curious.

 

[Christine]

I'm no expert on this but I'm feeling that "dry" would be the way to go. By the way, I LOVE Carraba's Chicken Marsala. Let me know if the recipe works out for you!

 

[Fan2CSkr]

Dry Marsala for Chicken Marsala, absolutely! The sweet Marsala is mainly used for desserts like pastries and zabaglione.

 

[Mom2Ashli]

You guys now have me wanting Chicken Marsala.

so who is going to share a recipe??

 

[Tazicket]

Now, color me weird, but I don't like mushrooms. I do, however, love the flavor in the sauce, so I usually get it on the side and dip my chicken or steak in it. Should that have any kind of impact on the wine selection?

 

[CarolG]

You guys now have me wanting Chicken Marsala.

so who is going to share a recipe??

Yes, please share the recipe! Chicken Marsala is one of my favorites!

 

[Fan2CSkr]

Now, color me weird, but I don't like mushrooms. I do, however, love the flavor in the sauce, so I usually get it on the side and dip my chicken or steak in it. Should that have any kind of impact on the wine selection?

If you are duplicating Carrabba's they use Lombardo Marsala.
From the menu:
Chicken Marsala
Grilled chicken breast topped with mushrooms, prosciutto and our Lombardo Marsala wine sauce

http://www.marsalawine.com/

As far as mushrooms, I dont eat them either but I do use them as the recipe calls for them and just cast them aside on my plate. I figure they may add flavor and its all about the specific 'flavor' when making this dish!


Cant wait to hear how it comes out and how you like it! Please share the recipe. Thanks

 

[Tazicket]

If you are duplicating Carrabba's they use Lombardo Marsala.
From the menu:
Chicken Marsala
Grilled chicken breast topped with mushrooms, prosciutto and our Lombardo Marsala wine sauce

http://www.marsalawine.com/

As far as mushrooms, I dont eat them either but I do use them as the recipe calls for them and just cast them aside on my plate. I figure they may add flavor and its all about the specific 'flavor' when making this dish!


Cant wait to hear how it comes out and how you like it! Please share the recipe. Thanks

Ahhh hah! Thank you! I got my recipe from a top secret rip-off site (which is where I got the whole Florio Marsala thing from). Will send you a PM, since I don't think I'm supposed to post it. Checking on the new marsala.....

 

[imsorry]

I always use Opici Marsala and I believe it is sweet. I never knew there was a dry marsala - now I want to look for it and try it. I add a little lemon to my chicken marsala, maybe that is why I don't find it too sweet.

Now I want some too!!

 

[CarolG]

Y'all are making me hungry! I found this recipe (NOT on a "top secret" site) that includes Lombardo dry marsala:

http://www.wbir.com/life/recipes/recipe.aspx?id=1536&provider=topRecipe

Carrabba's Chicken Marsala
Ingredients:
Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4 ounce cans mushrooms, drained
1/4 cup Lombardo dry marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

Chicken Spice:
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

4 chicken breasts; small butterfly cut double breasts or large single breasts
olive oil

Directions:
Melt butter over low heat in a medium saucepan. Turn heat up to medium high to saute the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove from heat, cover until needed. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.

Show:
Date: 4/3/2006
Presented By: Carrabba's Italian Grill

 

[Tazicket]

Awesome! We should have a cyber chicken marsala party!

 

[Mom2Ashli]

Count me in. I love it.

Thank you for the receipe

 

[Tazicket]

Count me in. I love it.

Thank you for the receipe

Why, whatever are you talking about?

 

[Aimee K]

I think I know what to make for dinner tomorrow

(we had a chicken and pasta dish last night. The kids will kill me if I do that two nights in a row)