The Marsala sauce is a sauce made with Marsala wine, a wine produced in the Sicilian region of Italy.
The sauce typically contains marsala wine, chicken or broth and garlic, shallots and herbs.
The sauce is usually thickened with corn starch and can be completed with cream, butter or lemon juice.
The Marsala sauce is often used as a flavor for dishes such as chicken marsala or beef Marsala, where sautéed or roasted meat is poured on it.
The rich and slightly sweet aroma of Marsala wine gives a different taste that complements the meat well.
What’s in Marsala Sauce? Marsala wine: This is the main ingredient of the sauce and gives him a unique sweet and light walnut taste. Marsala wine is a fortified wine produced in the Sicilian region of Italy.
Chicken or cattle juice: The broth provides a delicious foundation for sauce.
Flour or corn starch: This is used to thicken the sauce.
Butter: Sosa gives wealth and flavor.
Olive oil: It is used for cooking chicken or veal, sautéing of shallots and garlic.
Shallots or onions: These are used to add flavor to the sauce.
Garlic: Sosa gives a sharp and delicious taste.
Thyme: Sosa adds a worldly and slightly sweet taste.
Cream (Heavy Cream): Sauce is used to add wealth and creamy.
Salt and black pepper: Used to sweeten the food.
Some recipes may also include additional components such as lemon juice, mushrooms or cables depending on the desired flavor profile.
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MARSALA SOS Recipe (Chicken with Marsala Sauce) Materials
1/4 cup flour
4 tablespoons of salt -free butter,
2 tablespoons of olive oil
1/2 cup of chopped shallots
2 cloves of garlic, chopped
1 cup Marsala wine
1 cup of chicken or broth
1 tablespoon of chopped fresh thyme or 1 teaspoon dry thyme
1/4 cup cream (Heavy Cream)
Salt and pepper
4 pieces of boneless, skinless chicken breast (or 4 pieces of beef chops)
Preparation of
Flour, salt and pepper on a shallow plate together. Find the chicken or beef into the flour mixture and shake the excess.
Heat 2 tablespoons of butter and olive oil over medium heat in a large pan. Add the chicken or beef meat and cook each side for about 5-7 minutes until both sides are fried and completely cooked. Transfer to a plate and keep warm.
Add the remaining 2 tablespoons of butter to the pan. Add shallots or onions and garlic and cook until soften for about 3-5 minutes.
Add the Marsala wine to the pan and scraped the fried pieces under the pan to a boiling point.
Cook for about 5-7 minutes until the wine is reduced by half.
Add the broth and thyme to the pan and let it boil. Cook for about 10-12 minutes until the sauce is slightly darker.
Add the cream and cook for about 1-2 minutes until the sauce is completely warmed.
Serve the chicken or beef with a spoon on the marsala sauce.
Note: You can also use the Marsala sauce for other dishes such as roasted vegetables or pasta.
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