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!

"Daisy" > wrote in message
>
> 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 do that all the time. I put some flour in a dish, add whatever spices
seem to be good at the time and fray as you do.
The drippings will have some flavor, but I will add various things fro soy
sauce to mustard, some citrus juice, or what happens to strike my fancy at
the time. You can add a little chicken stock to make more of the sauce if
need be. Or sour cream to make it richer. Mushrooms make a good addition
too.

Experiment and you may get some real winners.
--
Ed
http://pages.cthome.net/edhome/

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...

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
>

While not exactly hat you are asking about the following could be adapted.

I will often egg yolk and flour or bread crumb boneless, skinless
chicken breast, pan fry till the breading is set up and firm and lightly
coloured then transfer to a pot of beef gravy to which a good cup of red
wine has been added. The breasts are simmered in the gravy for about 20
minutes, removed, the gravy stirred and served over the breasts or any
other food served with the breast.

I do not think i would have come up with this myself, but saw it years
ago on a Jeff Smith "Frugal Gourmet" show and it has become part of my
repertoire.

You might consider using the flattened & seasoned chicken as you
describe & white wine and a mushroom gravy.
---
JL
> Carthage demands an explanation for this insolence!

Daisy wrote:
>[snip]
> 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. [snip]
>
> 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.
>
If you must deal with skinless, boneless (therefore less flavorful)
chicken, the schnitzel approach is as good as any. Any of the sauces
traditionally associated with veal cutlets will work. For example,
create a little additional flavor by using 2 TB bacon fat to pan fry
the (seasoned) cutlets, set them aside and sprinkle a few drops of
lemon juice on them. Then stir 1 rounded TB of flour into the fat and
cook for 2 minutes. Add 1 cup of sour cream and stir until heated and
smooth without boiling. Taste for salt and pepper, adjust, spoon over
the cutlets.

Variation: add additional fat (butter or more bacon fat) when you
remove the cutlets and cook some sliced mushrooms. Then proceed as
above. -aem