In article >,
Daisy > wrote:

> I have recently produced two chicken marsala dishes that were
> perfectly satisfactory, but my husband and I find just a bit too sweet
> for our taste.
>
> I searched recipe websites and found quite a number of chicken breast
> with sauce recipes that basically called for the meat to be cubed. I
> don't want to do that.
>
> Has anyone tried (or has a recipe even!) for pounded chicken breast
> (we actually call this type of treatment schnitzel) that is dredged in
> a savoury rub using eg paprika, spices and some chilli) then shaken
> and pan-fried quickly in oil and butter, and then set aside while a
> sauce is made using some other savoury ingredients. I was thinking of
> soy or oyster or hoisin sauce, rice wine vinegar, some cornstarch - or
> even some adding some lime juice, sugar and fish sauce.
>
> We find that pan-frying chicken quickly and setting aside to add back
> to a sauce for a further cooking period of 3-5 minutes very good. It
> is the sauces we are trying to locate.
>
> Thanx everyone
>
> Daisy
>
> Carthage demands an explanation for this insolence!

Reconstitute some dried mushrooms (porcini are good for this) in
hot chicken stock. Make a roux with butter and/or oil, sauteeing
some shallot and the mushrooms for a bit before adding the flour
and liquid. Simmer with some herbs (thyme, tarragon, whatever).
Start this before doing the chicken as you describe, so the
sauce can reduce a bit. A bit of lemon or balsamic vinegar in
the sauce just before returning the chicken to it works well.
If your spice rub is very intense, you may want to jazz up the
sauce to match. Personally, I favor a lighter rub -- and then
going for dried morels as the mushrooms. Serve with saffron
rice, or risotto, or barley, or whatever...