GINWOO Profile - (1338344)

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Home Town: Ohio, USA
Living In: Dallas, Texas, USA
Member Since: May 2001
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Mexican, Italian, Low Carb, Healthy
Hobbies: Boating, Walking, Wine Tasting
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Recipe Reviews 11 reviews
Chicken with a Creamy Marsala Sauce
I admit I started with the basics of this recipe but based on the previous reviews made a few changes. First, I was making this dish for two so some adjustments were due to that. My approach: Used 1 lb boneless, skinless chicken breasts. I pounded them to about 1/4" thickness. Before I dredged them in flour, I seasoned the flour with salt, black pepper, onion powder, garlic powder and paprika. I didn't measure but seasoned until the flour had a good flavor. I fried the chicken in 1T olive oil and 1T unsalted butter. As another reviewer did, I removed the chicken and then I added 1/2 medium diced onion, 2 cloves minced garlic to the remaining oil and butter - I added a 1tsp of olive oil. Cook onion and garlic for 2-3 minutes then added 5 oz sliced mushrooms. Cook for another 2-3 minutes and then added 2/3 cup of marsala and 2/3 cup chicken stock. Let it simmer for about 5 minutes then I added back the chicken and let it simmer another 10 minutes, then I slowly added 1/2 cup of cream with 1/2 tsp ground mustard. After a few minutes, taste the sauce - I added about 1/4 tsp salt and a 1T marsala. Let the sauce reduce by 1/3 or so. I served over whole wheat penne. This approach came out very well.

1 user found this review helpful
Reviewed On: Apr. 23, 2015
Chicken Breasts Supreme
I did make a few changes to the preparation and ingredients of this recipe. First, I halved the ingredients since I was only feeding two people versus six. Second I changed preparation technique to make the dish on top of the stove versus baking. I cut two chicken breasts into three pieces each so they were larger than bite-size but small enough to cook quickly in the butter. I took the chicken breasts out of the pan after cooking and then added the onion, one clove of garlic and fresh mushrooms to sauté before adding the soup, milk, Worcestershire sauce, cheese (1 slice of American and scant 1/4 cup cheddar) and sour cream. I also added 1/8 tsp of Poultry Seasoning. Returned the chicken breasts to the pan to cook in the sauce on low heat for about 20 minutes before serving. I served over whole wheat egg noodles. The end result was good but tasted more like chicken stroganoff to me. DH and I thought it was good dish but I think I may use with beef or vegetarian (Quorn) products vs. chicken in the future.

0 users found this review helpful
Reviewed On: Jul. 14, 2014
Beef Bourguignon II
I made this last night and it came out very well. I did make the following minor modifications: -used 1c beef broth and 1 1/4 c red wine -once I added the wine and spices to the onions, carrots and garlic, I heated for a bit and tasted for flavoring. -I added a touch of balsamic vinegar and dried fines herbes to the wine/broth mixture BEFORE pouring over the meat. -I used fresh mushrooms and a handful (about a dozen) pearl onions. I boiled the pearl onions for about 3-4 minutes and peeled before adding and then baking the final 30 minutes. -I reduced the heat on my oven to 335 degrees for the final 30 minutes. -I served over wide egg noodles and with salad and pistolettes. -The quality of the red wine is important. I suggest a hearty red. I used a merlot/cabernet blend.

5 users found this review helpful
Reviewed On: Feb. 28, 2005

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