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.

Chet

chet > wrote in :

>
> I made chicken Marsala about 5 times in the last 2 months,
[snip]
> any ideas why i cannot get my flavor back.
>
> Chet
>
Try a pinch of MSG.


--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

"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.
>

you tell us:

was the lack if flavor due to the chicken or the sauce?
what changed?
different quality chicken?
different mushrooms? Same quantity?
oil and butter - same as before? Not going bad?
same Marsala?
YOU? not as hungry? ate better food recently, vs. before? you are
already tired of this dish? I have some dishes I won't make again, because
it will spoil the memory . . .

On 2014-03-19 22:53:15 +0000, Pico Rico said:

> "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.
>>
>
> you tell us:
>
> was the lack if flavor due to the chicken or the sauce?
> what changed?
> different quality chicken?
> different mushrooms? Same quantity?
> oil and butter - same as before? Not going bad?
> same Marsala?
> YOU? not as hungry? ate better food recently, vs. before? you are
> already tired of this dish? I have some dishes I won't make again,
> because it will spoil the memory . . .

Yes, good points all. My bet overall would be on the quality of the
chicken. There is a vast range of flavors one can experience from
chickens, from vaguely chickeny to amazingly flavorful. If you are
using pre-packaged chicken parts, I think this could be a problem too
because I have found them to generally be so bland that I quit buying
them. If I need parts of a chicken, I buy the whole chicken, carve it
up, and use each piece.

Another problem is that the young chickens sold in most places haven't
had time to develop any flavor.

On Wednesday, March 19, 2014 2:40:18 PM UTC-7, chet wrote:
> 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.
>
>
>
> Chet

two cups of marsala is a lot. I would use half that amount and reduce it quite a bit.
The flavor will be more rich and the alcohol will have cooked off.

On 3/19/2014 6:53 PM, Pico Rico 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.
>>
>
> you tell us:
>
> was the lack if flavor due to the chicken or the


definetly the sauce?






> what changed?
> different quality chicken?
> different mushrooms? Same quantity?
> oil and butter - same as before? Not going bad?
> same Marsala?
> YOU? not as hungry? ate better food recently, vs. before? you are
> already tired of this dish? I have some dishes I won't make again, because
> it will spoil the memory . . .
>
>

ImStillMags wrote:
> On Wednesday, March 19, 2014 2:40:18 PM UTC-7, chet wrote:
>> 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.
>>
>>
>>
>> Chet
>
> two cups of marsala is a lot. I would use half that amount and reduce it quite a bit.
> The flavor will be more rich and the alcohol will have cooked off.
>
Partially cooked off. I think there is information on this in the FAQ.

--
Jean B.

On Wed, 19 Mar 2014 21:27:44 -0400, chet > wrote:

> On 3/19/2014 6:53 PM, Pico Rico 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.
> >>
> >
> > you tell us:
> >
> > was the lack if flavor due to the chicken or the
>
>
> definetly the sauce?
>
>
2 cups is too much booze for such a small amount of chicken, find a
different recipe. This one calls for only 1/3 cup each Marsala and
chicken stock for 1.25 lbs of chicken.
http://www.saveur.com/article/Recipe...hicken-Marsala


--

Good Food.
Good Friends.
Good Memories.

"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. Also, I always use premium chicken when making some dishes and
marsala is one of them. Find premium organic chickens that were free range.
The flavor makes all the difference. I never serve over rice or pasta. I
let the sauce develop before I add the chicken back as it gets too soggy
otherwise.

"chet" wrote:
>
>> 2 lb chicken breast flattened out.
>
> 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.

Flattening squeezes much of the meat juices out along with the
flavor... instead *slice* cutlets... never pound/beat your meat or all
your juices will spurt out.

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.

> Also, I always use premium chicken when making some dishes and
> marsala is one of them. Find premium organic chickens that were free range.
> The flavor makes all the difference. I never serve over rice or pasta. I
> let the sauce develop before I add the chicken back as it gets too soggy
> otherwise.
>



--

Good Food.
Good Friends.
Good Memories.

On 3/19/2014 9:17 PM, ImStillMags wrote:
> On Wednesday, March 19, 2014 2:40:18 PM UTC-7, chet wrote:
>> 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.
(snip)
>>
>> Chet
>
> two cups of marsala is a lot. I would use half that amount and reduce it quite a bit.
> The flavor will be more rich and the alcohol will have cooked off.
>
That's a heck of a lot of marsala. I can't say what Chet did before
that made it better. I only ever add just enough wine (for marsala, or
white wine for piccata) to deglaze the pan and have just enough once it
cooks down to make a quick sauce. Heck, I don't even add 2 cups of wine
when I'm cooking a pot roast that calls for wine.

Jill

"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.




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"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.

"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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On Thu, 20 Mar 2014 10:56:03 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 20 Mar 2014 02:37:40 -0700, "Paul M. Cook" >
> > wrote:
> >>
> >> 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.
>
>
Thanks for the explanation - you just made it sound even worse.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Thu, 20 Mar 2014 10:56:03 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 20 Mar 2014 02:37:40 -0700, "Paul M. Cook" >
>> > wrote:
>> >>
>> >> 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.
>>
>>
> Thanks for the explanation - you just made it sound even worse.

Suit up!!! This is gonna get ugly.

If you ever made the dish you know it has to have a crisp "crust" to 1) not
turn to goop while simmering in the sauce and 2) to act as a thickener that
won't loud the sauce like raw flour would so it stays delightfully deep and
clear. Little trick I learned on a cooking show. If you marsala looks like
purple sludge than that's the reason.

Bitch.
..