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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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OK, I'm not the greatest cook but I am a pretty good eater.
I've been wanting to make Chicken Marsala and Risotto for a very long time and I think this weekend is THE weekend for both.
There are a gazillion recipes for both of them on the Internet but I don't know how good they are.
Also, I see some chicken marsala recipes that call for cream, some that don't, some that call for sherry (feh!) and some that don't.
Does anyone have a tried-and-true (and EASY) recipe for Chicken Marsala, preferably without cream?
What about risotto?
PS. I'm thinking of serving the chicken marsala on top of the risotto, so the risotta wouldn't have to be "flavored," per se, since it would get the sauce from the marsala.
Dawn the chicken marsala-I have never used cream just butter to saute chicken, mushrooms then deglaze w/some chicken broth, marsala wine-- dab of butter and fresh parsley to finish. I always serve it with pasta-could be orzo, fettucine. And your sauce is your topping.
I think Jamie Oliver understands a good basic risotto and he explains it pretty well too! I cook risotto exactly like this too, and it always comes out really nice IMHO
May I come too???? Pllllllleeeeze I'll bring a dessert.
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