Chicken Marsala

[chiefsyr]

i have to cook chicken marsala for 80 looking for a good recipe to feed a large crowd. The only way I have done this in the past is using a pan sauce and it is just not realistic with the rest of the menu I have. any help would be appreciated.

[bbally]

Season and grill the chicken till done.

Pan it in serving size pieces in 2 inch hotels that are hot.

Do the reduction and bring the sauce all the way down to the final viscosity. Sauce the chicken in the hotels, cover with plastic, then foil, Cambro (or autosham) at 165 F til service.

Hold not more than two hours. If you need to hold more then two hours, PM me and I will tell you how to do it.

[bbally]

Welcome to Chef2chef, you are going to like it here!

[SmokeyJoe]

article 1: I do not now nor ever disagree with anything that bbally says.

Grilling the chicken breast is certainly the easiest ,cleanest most to the point way of handling the chicken aspect of the dish, no doubt. That being said an alternative is to use well trimmed boneless chicken thighs wich can be roasted a bit before being combined with the sauce and deglazed little browned bits. Thighs hold up better and bring a lot of flavor to the game. Garnish with chiffinade of basil and sundried tomato to add an element of freshness back into the dish.

[chiefsyr]

last time I halved some graped tomatos in added them for color never thought of sunfried tomatos.

[bohica]

I was going to pass this one up, but when I went to the next page something told me I have to comment.

80 orders of chicken Marsala? Dredge the chicken pieces in seasoned flour, saute in butter/olive oil till nicely browned.

Separately sweat some shallots and garlic in butter, add your Marsala and reduce, add chicken stock and simmer. Thicken with buerre manie or a simple roux.

Why grill the chicken when Marsala is sauteed?

[bear]

Not being one given to avoiding confrontation, I agree with Ross on the sauteeing but have to take issue with the olive oil, mustard or rapeseed please and ghee not regular butter as the milk solids in regular butter will caramelise or burn, if you cant get ghee easily, simply simmer unsalted butter til a white froth forms, skim and drain off the ghee, it is said that you should not stir atall whilst making ghee as it will spoil, the left over solids are often used in Egyptian cooking and called "motcha" I think!. As for shallots, most Indian cooks use the large white onions.
(just my 2 cents)(no offence intended).
Oh yeah, just thought of this, I worked at a naval airstation for a while, 80 portions! nothing to it, "Bratt Pan"!!!! other big pan! 3'rondo?(big round sautee pan but with ear handles), combi trays heated with fat in add chix sautee a bit finish in oven with sauce over on steam bake @ 160c!.
I'll but out now and let someone more cleverer have a go. cheers m'dears.

[bbally]

Why grill the chicken when Marsala is sauteed?

I do it cause it is different.

[Fincher]

Egyptian cooking and called "motcha" I think!. As for shallots, most Indian cooks use the large white onions.

LoL bear they are talking about chicken Marsala from Italy, not chicken masala so olive oil is perfect!

[bohica]

Not being one given to avoiding confrontation, I agree with Ross on the sauteeing but have to take issue with the olive oil, mustard or rapeseed please and ghee not regular butter as the milk solids in regular butter will caramelise or burn, if you cant get ghee easily, simply simmer unsalted butter til a white froth forms, skim and drain off the ghee, it is said that you should not stir atall whilst making ghee as it will spoil, the left over solids are often used in Egyptian cooking and called "motcha" I think!. As for shallots, most Indian cooks use the large white onions.
(just my 2 cents)(no offence intended).
Oh yeah, just thought of this, I worked at a naval airstation for a while, 80 portions! nothing to it, "Bratt Pan"!!!! other big pan! 3'rondo?(big round sautee pan but with ear handles), combi trays heated with fat in add chix sautee a bit finish in oven with sauce over on steam bake @ 160c!.
I'll but out now and let someone more cleverer have a go. cheers m'dears.

Yo, Bear...........When (sauteeing), sp I use clarified butter to avoid the milk solids from burning. Ghee is cool though. Use it often.

[jayvader]

Why grill the chicken when Marsala is sauteed?

I do it cause it is different.

different or more consistant without constant supervision/ faster

[Fincher]

Bob likes to do things differant. Because He's differant.

the grilled chicken marsala sounds great!

[chefthomas]

It dosen't really matter wheither your chicken is grilled or sauteed just make sure you use a good quality marsala and the rest of your sauce is on the mark

[bear]

DOH!!, dumbass bear, stupid, stupid, what an idiotic mistake, I must be fixated on Indian food again.

[draneri]

The flavor from grilling really compliments the Marsala. I think from a flavor intensity, grilling adds that extra zing.

Ciao,
Dan