Counterfeit Beef

One chicken in each pot That was Herbert Hoover’s campaign promise. It would rescue the country from the Depression and return it to prosperity. Then only the rich ate chicken. Diners complained that restaurants served counterfeit chicken and beef. It’s hard to believe that the loss leader of all grocery stores today was synonymous with luxury.

Today’s industrial agriculture has changed all that. Every month or two, someone practically gives away full-body fryers just to take you to their store. Boneless, skinless chicken breasts sell for less than ground beef and offer a palette to sketch out a gallery of gourmet delights.

Bake them. Grill. Grill. Treat chickens like they’re still expensive and they’ll taste like they still are. Stop frying and frying the chicken. Take a step beyond fast food, for a grown-up taste sensation.

There are millions of ways to cook chicken. The entire books are written with nothing but chicken recipes. Google “chicken recipes” and you get thirteen million responses. Chicken teams with just about anything. Recipes vary in what you wear, what you wear, and how you cook it. Try some of the great bird recipes on offer at The Champagne Taste / Beer Budget Cookbook. Later, you can branch out to those thirteen million recipe websites. The rewards are worth the effort.

Boneless, skinless chicken breasts are a lot of cooks’ favorite parts. They offer a blank slate, the beginning of many culinary masterpieces. You can fry, bake, or grill them. They appear in soups, salads, and spaghetti. You can even fake veal with them. It’s only fair since veal was used to fake chicken not too long ago. Many great boneless, skinless chicken recipes are adapted from beef dishes.

chicken marsala

There are so many beef recipes that work great with boneless, skinless chicken breasts, but Chicken Marsala is a favorite. Chicken Marsala features the rich flavor of sautéed onions mixed with the flavor of two sweet wines. Whether it’s an intimate dinner for two or four – I hope you enjoy Chicken Marsala as much as I do.

2 boneless skinless chicken breasts


Salt and pepper

Olive oil

1 onion – sliced

2 garlic cloves, crushed

1/4 cup Chablis

1/2 cup of Marsala

Flatten chicken breasts to 1/4 “thick. Cover with wax paper and beat with a meat mallet. No mallet? Use a rolling pin. No rolling pin? A 750 ml bottle of wine will do. Sprinkle on both sides of each breast with flour, salt and pepper.

Sauté the onion and garlic in a large skillet with a little olive oil. Cook until onion is clear, not golden. Remove the mixture from the pan and deglaze with the Chablis. To do this on the onion and garlic.

Heat the pan and add a little more olive oil. Sauté breasts and cook until done, about 4 minutes on the first side and 3 on the second. Remove from the pan and reserve on a hot plate. Deglaze skillet with Marsala and return onion / garlic / Chablis mixture to skillet. Cook to reduce the wine a bit, then pour over the chicken and serve.

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