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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]
Marsala wine is frequently used in cooking, and is especially prevalent in dishes served in Italian restaurants in the United States. [citation needed] Dry Marsala wine is used in savory cooking. A typical savory Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs.
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 ...
Zabaione (Italian: [dzabaˈjoːne]) or zabaglione (UK: / ˌ z æ b əl ˈ j oʊ n i /, US: / ˌ z ɑː b-/, Italian: [dzabaʎˈʎoːne]) [a] is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). [2] Some versions of the recipe incorporate spirits such as cognac.
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Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled up but left flat. An American variation replaces the veal with chicken or pork. [2] [3]
In Sicily, where Marsala wine is made, the system is called in perpetuum. Solera vinification is used in the making of Mavrodafni ("Black Laurel"), a fortified red dessert wine made in the Northern Peloponnese in Greece. Exceptional Mavrodafni vintages are released every 20 or 30 years: they are of minimal availability and expensive.
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