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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield:> 6 servings
For sauce:
4 cups water>
1 tablespoon beef base (see note)>
3/4 cup dry Marsala wine>
3/4 cup marinara sauce>
1/2 cup (1 stick) butter>
1/2 cup all-purpose flour>
1 1/2 cups thinly sliced button mushrooms>
1/2 teaspoon Kitchen Bouquet>
For chicken:
6 skinless, boneless chicken breast halves (about 8 ounces each)>
3/4 cup (1 1/2 sticks) butter, melted>
2 to 3 cups Italian-seasoned bread crumbs>
1 1/2 cups shredded provel cheese, divided>
To prepare sauce:> In a large saucepan, stir together water, beef
base, Marsala and marinara sauce. Bring to a full boil over medium-high heat.
In a separate small pot over medium heat, melt butter. Add flour; whisk until
smooth. Cook, stirring, until bubbly, about 4 minutes, then whisk into Marsala
mixture. Add mushrooms and Kitchen Bouquet; stir until mushrooms are cooked,
about 5 minutes. Keep warm until ready to use.
To prepare chicken:> Prepare a medium-hot fire in the grill. Dip
chicken in melted butter; coat all sides with crumbs, patting so that they
adhere firmly. Char-grill chicken until cooked through.
Arrange each breast half on a serving plate. Top each with 1/4 cup provel, then
with sauce, dividing evenly.
Note: You may substitute 4 cups beef stock for the water and beef
base.>
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Chicken Marsala Rizzo's Pasta
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield:> 6 servings
For sauce:
4 cups water>
1 tablespoon beef base (see note)>
3/4 cup dry Marsala wine>
3/4 cup marinara sauce>
1/2 cup (1 stick) butter>
1/2 cup all-purpose flour>
1 1/2 cups thinly sliced button mushrooms>
1/2 teaspoon Kitchen Bouquet>
For chicken:
6 skinless, boneless chicken breast halves (about 8 ounces each)>
3/4 cup (1 1/2 sticks) butter, melted>
2 to 3 cups Italian-seasoned bread crumbs>
1 1/2 cups shredded provel cheese, divided>
To prepare sauce:> In a large saucepan, stir together water, beef
base, Marsala and marinara sauce. Bring to a full boil over medium-high heat.
In a separate small pot over medium heat, melt butter. Add flour; whisk until
smooth. Cook, stirring, until bubbly, about 4 minutes, then whisk into Marsala
mixture. Add mushrooms and Kitchen Bouquet; stir until mushrooms are cooked,
about 5 minutes. Keep warm until ready to use.
To prepare chicken:> Prepare a medium-hot fire in the grill. Dip
chicken in melted butter; coat all sides with crumbs, patting so that they
adhere firmly. Char-grill chicken until cooked through.
Arrange each breast half on a serving plate. Top each with 1/4 cup provel, then
with sauce, dividing evenly.
Note: You may substitute 4 cups beef stock for the water and beef
base.>
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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