Foodie Terms

Previously I had a post about a book that listed 100 terms that every foodie should know, but that is only the tip of the iceberg of food vocabulary. When I am looking up a term, I can Google it, but often as not, I’ll just get another recipe that includes the term. What to do?

The good folks over at the Food Network have greater a Food Encyclopedia at: http://www.foodterms.com/encyclopedia/a/index.html

Looking up Marsala, you’ll find an entry that tells you about the Marsala wine from Sicily. Included on the page are links to a number of recipes, including one for Chicken Marsala (not the one I used though). It is a good site to have bookmarked.

Chicken Marsala

The sauce is so rich and delicious. It just clings to the chicken.

I really like the thin chicken breasts. They cook evenly, and save so much time.

Flouring the chicken.

Making the sauce.

Chicken is in the pan.

Then the shrooms.

You won’t need to look up the flavor here!

Chicken Marsala

Prep Time: 15 mins | Cook Time: 15 mins

Ingredients:

4  thawed thin sliced chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
2 cups mushroom slices
1/2 cup chicken broth
1/2 cup dry red wine (Marsala or Madiera)
1-1/2 teaspoons corn starch


Directions:

Dredge Chicken in flour combined with salt and pepper; shake off any
excess flour. In a large non-stick melt one tablespoon butter. Brown chicken 5 minutes per side; remove from skillet and keep warm. Melt remaining butter. Add mushrooms; cook 3 minutes. Add wine; cook 2 minutes. Slowly add broth to corn starch; mixing until well blended. Add to skillet; cook 3 minutes or until slightly thickened. Add back chicken; heat 2 minutes or until hot. Serve with rice or pasta. Makes 4 servings. 


Source: http://www.marketday.com/mealplanning/recipesView.aspx?RecipeID=304&sk=2&cat=MainDishes-Poultry&itemid=