| A chicken in every pot, that was Herbert Hoover's | | | | counterfeit chicken not long ago. Many great boneless |
| campaign promise. He would bail the country out of the | | | | skinless chicken recipes are adapted from veal dishes. |
| Depression and return it to prosperity. Only the rich ate | | | | Chicken Marsala |
| chicken then. Diners complained restaurants served | | | | There are so veal recipes that work great with |
| counterfeit chicken, veal. It's hard to believe that every | | | | boneless skinless chicken breasts, but Chicken Marsala |
| grocery store's loss leader today was once | | | | is a personal favorite. Chicken Marsala presents the |
| synonymous with luxury. | | | | rich flavor of sauteed onions blended with the taste of |
| Today's factory farming has changed all that. Every | | | | two sweet wines. Whether it's an intimate dinner for |
| month or two, somebody practically gives away whole | | | | two or for four: I hope you enjoy chicken Marsala as |
| body fryers just to get you in their store. Boneless, | | | | much as I have. |
| skinless chicken breasts sell for less than ground beef, | | | | 2 boneless skinless chicken breasts |
| and offer a palette to sketch a gallery of gourmet | | | | Flour |
| delights. | | | | Salt and pepper |
| Bake them. Broil them. Barbecue them. Treat chickens | | | | Olive oil |
| as if they were still expensive and they will taste like | | | | 1 onion --sliced |
| they still are. Give up deep-fried and chicken-fried. | | | | 2 cloves of garlic -- crushed |
| Take a step beyond fast food, for a grown-up taste | | | | 1/4 cup Chablis |
| sensation. | | | | 1/2 cup Marsala |
| There are millions of ways to cook chicken. Whole | | | | Flatten the chicken breasts to 1/4" thickness. Cover |
| books are written with nothing but chicken recipes. | | | | them with wax paper and beat them with a meat |
| Google "chicken recipes" and you get thirteen million | | | | mallet. No mallet? Use a rolling pin. No rolling pin? A 750 |
| responses. Chicken teams with almost anything. | | | | ml wine bottle will do. Sprinkle both sides of each |
| Recipes vary in what you put on it, what you put in it, | | | | breast with flour, salt and pepper. Set aside. |
| and how you cook it. Try some of the great poultry | | | | Saute the onion and garlic in a large frying pan in a little |
| recipes offered in The Champagne Taste/Beer | | | | olive oil. Cook until the onion is clear-not brown. |
| Budget Cookbook. Later you can branch out into those | | | | Remove the mixture from the pan and deglaze with |
| thirteen million recipe web sites. The rewards are | | | | the Chablis. Pour it over the onion and garlic. |
| worth the effort. | | | | Reheat the pan and add a little more olive oil. Saute |
| Boneless, skinless chicken breasts are many a cook's | | | | the breasts and cook until just done-about 4 minutes |
| favorite parts. They offer a blank slate, the beginning | | | | on the first side and 3 on the second. Remove from |
| of many a culinary masterpiece. You can fry them, | | | | the pan and set aside on a warm plate. Deglaze the |
| bake them, or broil them. They show up in soups, | | | | pan with Marsala and return the onion/garlic/Chablis |
| salads, and spaghettis. You can even counterfeit veal | | | | mixture to the pan. Cook to reduce the wine a little, |
| with them. It's only fair since veal was used to | | | | then pour over the chicken and serve. |