Text 16887, 87 rader
Skriven 2007-06-18 08:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Drunk Chicken
=====================
On 05-10-07 CAROL SHENKENBERGER Scribbled to MARK LEWIS about Re: 

CS>let me watch as they made'em (long as I washed the dishes up).  Then
CS>along  comes this 'chicken in wine' dish.  It was something new none
CS>had tried and we  had a bottle of decent white wine (decent by
CS>college student standards,  reasonable cooking wine by most even
CS>today, Paul Mason stuff).

CS>I forget what all was in there after all these years except chicken
CS>and  something vegetable family (green?) and lots of wine. I think
CS>she started with  1 cup wine with 2 lbs bone in chicken.  As it
CS>cooked in that, she added moe  wine.  I dunno how much.

CS>What we got was drunk chicken with a very *pronounced* alcohol flavor
CS>seeping  hot wine. It was the singularly most disgusting meal I have
CS>ever ben asked to eat in all my life and i've eaten some pretty odd
CS>stuff.

CS>She seemed to think it was 'chic french'. I am sure Ian would have
CS>been horrified at the mere aroma.

Was it something like this???

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Asparagus Marsala
 Categories: Poultry, Mushrooms, Wine, Vegetables
      Yield: 4 Servings
 
      4    Chicken breast halves;
           - boned, skinned
      2 tb Butter
      1 tb Cooking oil
     10 oz Asparagus spears; in 2" pcs
    1/2 lb Small mushrooms
    1/4 c  Marsala Wine
    1/4 c  Water
    1/2 ts Salt
    1/8 ts Pepper
      1 tb Parsley; chopped
 
  Pound the chicken pieces to 1/4-inch thickness.
  
  Melt the butter or margarine in a fry pan over medium-high
  temperature.
  
  Add chicken and cook, turning, for about 5 minutes or until the
  chicken is brown.  Remove chicken and set aside.
  
  To the drippings remaining in the fry pan, add the asparagus and
  mushrooms and cook, stirring, for about 3 minutes.
  
  Return the chicken to the pan, add the Marsala wine, water,
  salt, and pepper.  Bring the mixture to a boil and boil for
  2 minutes to reduce the liquid.
  
  Reduce heat, cover and simmer for about 3 minutes or until the
  chicken and vegetables are tender.
  
  Arrange the chicken on a serving platter. Spoon the vegetable
  sauce over the chicken.
  
  Sprinkle with chopped parsley and serve.
  
  Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest
  :       Delmarva Poultry Industries, Inc.
  :       Georgetown, Delaware, 19947-9622
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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