Chicago Scene: Firehouse chef John Colangelo makes chicken marsala

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Engineer John Colangelo

Supporting Sully
December 8
noon – 3:00 p.m.
Krapil’s Steakhouse and Patio
6600 W. 111th Street

Chicken Marsala


4 lbs chicken breast filets, rinsed and trimmed
1/2 cup olive oil
2 cups flour
1 stick butter
6 cloves garlic
1 large pack white mushrooms, sliced
12 oz Marsala wine
32 oz chicken broth
fresh parsley
salt and pepper to taste

Slice mushrooms, chop fresh garlic and parsley.  Set aside.  Wash, trim, dry, and season chicken breasts with garlic salt and black pepper.  Heat olive oil in a large pan over medium-high heat.  Lightly flour all chicken pieces.  Cook chicken breasts in oil 2 to 3 minutes on each side until golden brown.  Cook all chicken and set aside.  Melt butter, and then cook garlic until golden.  Add mushrooms immediately and stir together.  Cook until mushrooms are dark brown and reduced in size.  10 – 15 minutes.  Add wine (watch for fire) and let liquid reduce by half.  Add chicken broth and bring to boil.  When liquid boils, add chicken breasts and fresh parsley to pan. Heat chicken and liquid to desired thickness and season to taste.  Serve immediately over your favorite pasta.

Adapted from “Cooking With The Firehouse Chef” By Keith Young Copyright 2003


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