St. Carnal's Pub - Page 10110

cXs808 · 07-07-2008, 04:56 PM

....808 look familiar?

**hunto** · 07-07-2008, 04:57 PM

Quote:

Originally Posted by cXs808

....808 look familiar?

beautiful.

cXs808 · 07-07-2008, 04:58 PM

i'm actually quite disappointed that my join date there on my second account is older than my join date here on my only accnt....

wish i knew about sherdog before

bacon · 07-07-2008, 05:00 PM

I just realized that I'm am far too lazy to cook chicken breasts properly.

Quote:

Chicken Marsala:

Equipment:
Sharp knife
Saute pan
Meat mallet (the bottom of a heavy pan works fine too)
sheet of plastic wrap or wax paper

Ingredients:
1 Chicken breast
1/4 cup Marsala wine
1 cup beef or veal stock (yes it has to be stock, not broth, broth doesn't have gelatin in it and thus won't make sauce when its reduced, plus it's salty as fuck)
3-4 Button mushrooms
1 cup of flour
1 sprig of thyme
1 shallot (in a pinch you can use a little garlic and onion, since the flavor of a shallot is somewhere in between the 2. just be fore warned you won't need a lot since shallots are much milder than an equal quantity of the other 2)
salt and pepper
canola oil (please for god sakes don't cook with olive oil or butter)
pat of cold butter (optional)

Mise en place:
1. Slice mushrooms
2. Mince Shallot
3. Put flour on a plate or in a bowl and season it with salt and pepper. Taste it. It sould be mildy salty and peppery.
4. Clean chicken breast of all left over fat, and pull the tender off the bottom. You can save it for something else.
5. Cover chicken breast with plastic wrap or paper and pound it flat with the flat side of the mallet. The spiked side should never be used for anything excpet maybe defending yourself from attack while you are cooking. Should be about 1/4 thick when you are done and evenly flat, which is important so it cooks evenly. You gotta use finess, its like nailing in a finishing nail not combat.

Cooking:
1. Heat a small amount of oil in your pan.
2. Flour your chciken breast in your seasoned flour. Make sure to knock off any excess flour because it will burn in your pan.
3. Put chicken in pan, show side down. (Thats the nice membrane having top side)
4. Cook both sides to a nice golden brown.
5. Take chciken out of the pan and set aside. Throw in your mushrooms and minced shallots. Saute for a few minute, careful not to let the shallots burn.
6. Deglaze the pan with Marsala. meaning dump it in and scrape any burn on bit up from the bottom of the pan.
7. Reduce until wine is almost dry.
8. Dump in stock and sprig of thyme. Now if your chciken didn't seem cooked through you can return it to the pan now for a few minutes to finish cooking.
9. Reduce until you have achieved a sauce. It should be thinner than garbage syrup and thicker than maple syrup. If you run a spoon through the pan it should leave a trail. No you cannot walk away from sauce while you are reducing.
10. Once sauce is at the right consistancey take it off the heat and season it to taste with salt and pepper. It shouldn't need much.
11. Whisk in pat of butter, by swirling pan around off the heat until the butter is sompletely emulsified. Yes you have to swirl it. You don't have to do this just be aware this is one of the key reasons restaurant food tastes like restaurant food and your food tastes like your food.
12. Put chicken on a plate, dump on sauce.
13. Thank me for improving your quality of life.

The amount you can do at one time is only limited by your saute pans size. Now the pan shouldn't be crowded, because you will end up just steaming the chciken instead of sauteing it. My large saute pan can fit about 5-6. Also you can sear off the chciken breasts one after another if you were going to make a bunch and then just make a lot of sauce.