The author of the cookbook, "Real Jewish Men Cook Kosher" is back with a Valentine treat!
Don Clippinger shows Dawn and Sarah how to make "Chicken Marsala".
Note from Don, the author of the cookbook: "This dish is the type I was looking for. It's elegant without being overly difficult or expensive."
1 1/4 pounds boned chicken breasts, cut in strips
1 pound cremini mushrooms
1/2 cup bread crumbs or matzo meal
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/2 cup marsala wine
1/2 cup water
2 tablespoons pareve beef-flavor consomme mix
1 Tablespoon olive oil
Trim the chicken breasts and cut into strips. Place the bread crumbs
or matzo meal in a shallow bowl and mix in the garlic powder, thyme,
and white pepper. Dredge the chicken pieces and cook in the olive oil in
a large saute pan. Add the mushrooms when the chicken is half-cooked.
When the chicken is cooked through, add the marsala and the beefflavor
consomme mix dissolved in the half cup of water. Cook until the
mushrooms are heated through and the sauce is reduced. Serve with
your choice of starch, such as rice or couscous.