"Pico Rico" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> On Thu, 20 Mar 2014 02:37:40 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>>
>>>> "chet" > wrote in message
>>>> ...
>>>> >
>>>> > I made chicken Marsala about 5 times in the last 2 months, the first
>>>> > time
>>>> > was ok the second time it was delicious and the next 3 times were so
>>>> > so,
>>>> > the chicken was tender as always but the flavor was nowhere near the
>>>> > second time, dont know what i am doing wrong, when i made it
>>>> > yesterday I
>>>> > even made it about 3 hrs before supper and maybe the flavors would be
>>>> > better but a bland flavor.
>>>> > my recipe is as follows
>>>> >
>>>> > 2 lb chicken breast flattened out i then add salt & pepper to some
>>>> > flour,
>>>> > dredge the chicken both sides.
>>>> >
>>>> > i fry the mushrooms in olive oil and butter, when done remove from
>>>> > pan and
>>>> > add some more oil and butter to cook chicken, i lightly brown both
>>>> > sides,
>>>> > when done i add the mushroom and chicken back in the same large fry
>>>> > pan, i
>>>> > add about 2 cups of Marsala wine and cook about 5-7 minutes till the
>>>> > liquid thickens and serve over rice, any ideas why i cannot get my
>>>> > flavor
>>>> > back.
>>>> >
>>>>
>>>> I do not lightly brown each side, I fry it towards the darker side so
>>>> that
>>>> it is crisp.
>>>
>>> You fry thin white meat until crisp? Yuck.
>>>
>>
>> Dumbo I was talking the CRUST. As in crisp OUTSIDE.
>>
>> You need a hobby.
>
> this IS her hobby. poking at what is not there.


Poking or the lack thereof.



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