Recipes

Garlic Portobello Chicken Marsala over Basil Rice

From Cedar Valley Golf and Country Club

DATE: Sunday, September 13th, 2009

Ingredients

Rice :

1. 4 cups water
2. 1 palmful chopped fresh basil
3. 2 tbsp sea salt
4. 2 tbsp oil
5. 2 tbsp chicken stock {powder}
6. 2/14 cups basmati rice {parboiled works fine}

Garlic Portobello Chicken marsala

1. 3 large portobello mushroom or 5 med cremini (mini portobello's)
2. 2 tblsp garlic butter (fresh made or premade)
3. 4 oz sperone marsala 
4. 2 tbls sea salt
5. 4 chicken breasts (pre cooked works best)
6. fresh parsley , tarragon , basil , oregano (2 oz) in total or 1 palm full mixed together
7. a few drops of heavy cream 35% to thicken sauce (not mandatory but makes for a amazing taste!)

Preparation

Rice:

Boil over med heat till all water is absorbed. Let cool, set aside

Masala:

1. in pan heat garlic butter and add sliced portobello's
2. when almost seared to perfection add chicken slices (or whole if prefered)
3. add salt , herbs , then add marsala wine and reduce till it forms a thicker almost gravy appearance
4. add a few drops of cream and continue to reduce
5. serve over the basil rice and let your taste buds explode!

you can substitute the chicken for veal (but tenderize it first)  enjoy!