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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 immediately. [2] [3] As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter. [4] [5]
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]
Products which are often solera aged include Sherry, Madeira, Lillet, Marsala, Mavrodafni, Muscat, and Muscadelle wines; Balsamic, Commandaria, some Vins doux naturels, [2] and Sherry vinegars; Brandy de Jerez; beer; rums; and whiskies. Since the origin of this process is the Iberian peninsula, most of the traditional terminology is in Spanish ...
Pour the Marsala into the pan and allow the alcohol to cook out for a few seconds. Add the chicken stock and simmer for a few minutes until the sauce has reduced slightly. Stir in the butter,and ...
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Download as PDF; Printable version; In other projects Wikimedia Commons; Wikidata item; Appearance. ... Marsala (disambiguation) Massala (disambiguation) Garam Masala ...
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