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  2. Chicken marsala - Wikipedia

    en.wikipedia.org/wiki/Chicken_marsala

    Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served ...

  3. How to Make Chicken Madeira Just Like The Cheesecake Factory

    www.aol.com/chicken-madeira-just-cheesecake...

    The key to making this sauce great is patience. Let it simmer until the wine reduces by half, about 20 minutes. In this time, the sauce will thicken and the flavors will become concentrated.

  4. How to Make Chicken Madeira Just Like The Cheesecake Factory

    www.aol.com/lifestyle/chicken-madeira-just...

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  5. Marsala wine - Wikipedia

    en.wikipedia.org/wiki/Marsala_wine

    A typical savory Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is chicken marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. [19]

  6. Chicken Marsala Recipe - AOL

    www.aol.com/food/recipes/chicken-marsala

    Add the chicken stock and simmer for a few minutes until the sauce has reduced slightly. Stir in the butter,and then return the chicken to the pan. Simmer for a minute or so until the chicken is ...

  7. Gordon Ramsay's Ultimate Cookery Course - Wikipedia

    en.wikipedia.org/wiki/Gordon_Ramsay's_Ultimate...

    Chicken & chicory in marsala sauce; Sea bream with tomato & herb salsa; Stuffed roast chicken; Cooking tips: keeping knives sharp; stop chopping board rocking; using vegetable peeler; using pepper mill; peeling garlic; Guide: birds (turkey, game bird, wood pigeon, red-legged partridge, label anglais chicken, black leg chicken, poulet de bresse) 2

  8. Creamy Chicken Marsala Gnocchi Soup Is The Ultimate ... - AOL

    www.aol.com/creamy-chicken-marsala-gnocchi-soup...

    Pat chicken dry; season with Italian seasoning, salt, and pepper. Place 1/4 cup flour in a shallow dish. Dredge chicken on both sides in flour, then transfer to a plate.

  9. Sauce Périgueux - Wikipedia

    en.wikipedia.org/wiki/Sauce_Périgueux

    The more elaborate sauce Périgueux is mentioned frequently in the recipes of Marie-Antoine Carême from the late 18th and early 19th centuries. Carême calls for the sauce to be served with birds including chicken, [2] thrush, [3] and pheasant, [4] and fish including lemon sole, [5] whiting, [6] and salmon. [7]