Chicken Marsala Dinner Chicken, Dinner, Marsala

zuesel

Pretty easy and fast if you have ready-made Marsala sauce

Red potato hash
-Red potato cut into small cubes
-Shake shake in bag with garlic salt and olive oil
-Pan fry, service as side dish

Chicken Marsala
-Cut onions, eggplants, mushrooms
-Saute Onions / Saute Mushrooms
- Line eggplant on olive oiled pan

- Chicken breasts marinate for 20 mins (dry rub / any poetry seasoning)
- Pan fry both sides 70% cook
- Place on top of eggplant in order: chicken, mushroom, onions
- Cover with foil Bake 350 for 20 mins

-Heat sauce using the same unwashed pan fr. sauteing of onions and mushroom
-Pour on top of the chicken and serve

myversa

look delicious.  Zusel is great cook.

somewhereintime

The cooking part is very impressive, but instead of using bottled sauce,
you can buy some good veal/chicken stock from Capers or Wholefoods,
much healthier and low in sodium too

zuesel

Forgot to add "Lazy" at the title

Marsala sauce also has lots other ingredient such as wine. I am not going to spend the extra time to make that. For some who are very detailed such as professional chefs, they have their own preference. As for myself and others who don't have lots of time to spend on cooking or simply don't really know how to cook yet, not interested enough to research about it, these ready made sauces have their own market! (good enough for me and my hubby)

I make a point in checking labels before I buy. Salt, MSG, satuated fat, etc is a concern and I avoid choosing them. I've taken a course in the hospital on reading labels and food selection. You'd be surprise that there are lots of healthy ready-made foods to help out those who don't have time to cook or a cooking hobbiest! ** Although I can't 100% be sure to promote healthy eating everyday, I try to make subsitutions if possible ** EG: This Marsala Chicken. I use no salt in marinating the chicken. No salt in onions, mushrooms. I used no salt salsa to add a bit of color in the presentation. The only salt will be fr. the ready-made sauce.

somewhereintime

[url=http://www.loyaukee.com/forum/redirect.php?r The to=findpost&pid=115803&ptid=9280]4#[/url] zuesel
To me Chicken Marsala is a very simple recipes that relies on the quality of
ingredients used, i.e. good Marsala wine and broth, other than chicken and
onion and apparently the wine and broth costs more than chicken.
There are good pre-made sauces such as Stock Market at Granville
Island and Major The Gourmet, but most canned products may be packed with
garbage ingredients and additives, although some high end European boutique
canned food would cost $20 Euro a pop. I have no doubt with your skill and
taste.

zuesel

Thank you. I can hardly say I have any skill in cooking! Not "gong gau" as you!

Really want to avoid buying all the condiments to be only used  once or twice. eg: 10 different spices to make butter chicken which I probably won't make more than 2x/yr. So instant stuff has its advantages!

I stock up on these sauces. So when I don't have time, I can just open a jar to cook with practically anything I have in the fridge. Saves shopping time and meal planning! I also have some kind of veggie (usually packages ie: spring mix, baby lettuces, etc. already washed) at home to balance the meal!

rockypath

4# zuesel
canned products may be packed with
garbage ingredients and additives, ...
somewhereintime 發表於 2009-7-13 16:13

Didn't you try to sell your frozen (canned) products as well? How many garbage ingredients had you put in?

meowmeowmeow

Thanks for sharing Zuesel~~~
Housewives do not have much spare time to plan or to prep for each meal... just try to make whatever is in the fridge LOL
Maybe once in a while, (when we have time) then we could use/ask for Somewhereintime's professional advises...

somewhereintime

My Gourmate Line of Foodservice products were manufactured in CFIA Certified Export  Plant with all natural ingredients and additives free.  with International patents and 200 bar-codes. Marketed to restaurant groups, CLS Flight Kitchen, White Spot Ltd. , schools and foodservices. I discontinued  3 years ago when the plant  failed to meet my specs.

somewhereintime

8# meowmeowmeow
As Corporate Certified Chef of Rational (Germany), Knorrs Swiss Canada, I need to test a lot of recipes and visit restaurant and hotel  kitchens frequently.
My wife and me  seldom cook at home, my fridges are full of seasoning, condiments
and frozen fruits, not to much ready  to eat foods. I prefer simple fares and vegetables.
I spend most time cooking breakfast: Congee, oatmeal, steamed buns etc.
I share what can be done in average home in LYK forum, without much skills and fancy equipments involved; while professional advises are for commercial foodservices, and also come with an invoice.
I suggested buying condiments from Capers and Stockmarkets which are unrelated so there is no conflict of interest.