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You see it start to caramelize onto the bottom of the pan, that’s when we’re going to add our cup of marsala wine. Alright.

And we’re going to reduce that marsala wine, which is going to star to thicken out because of the flour. You can turn it up to high if you want to make it go a little quicker. So it’s a cup of marsala wine, and the whole thing with the lighter, the people do the flambé that’s just for show. You can just, the alcohol is just going to cook out of this. If you want to tip the pan to the side light it, and turn the lights of and impress your guests that up to you. Its just a, it’s a good way to loose an eyebrow. Alright. So after about three or four minutes on high, you can see that marsala has pretty much almost cooked out. Its fairly thick because its gotten the flour we put in there. At this point I’m going to add my two cups of chicken broth or chicken stock.

And now we’re back to a fairly loose liquid. Alright. Bring that up to a simmer. And we’re going to reduce that for about 5 minutes and then we’re going to put our chicken breath, chicken breast back into finish. so if I put the chicken breast in now um.. I’ll have to take the chicken breast out when they got cooked and then reduce the sauce. So I’m trying to kind of time it. So basically I reduce this for about five minutes you see it got a little bit thick its still fairly loose. But its not as loose as it was when I first poured the stock in. so again, I’m going to reduce my chicken stock for about five minutes there. And this is very easy to adjust, you can add a little bit of water if you reduce too quick. You can reduce it if its too watery. It really is easy to adjust. Now when I think that sauce is a nice consistency, you can kind of see the, how thick it is there. I Now Turn the heat down as low as possible.

And I’m on a just on a, really on a, barely on a simmer see its just barely bubbling. I’m going to cook that for about five minutes more per side, and that should give you, I mean those are pretty big chicken breasts so you might have to adjust. But that’s going to give you just a really nice moist juicy chicken. Now to finish the sauce. What we’re going to do here is that you can pretty much turn of the heat at this point. Alright. We’re going to stir in some fresh parsley, see the sauce is just about perfect. And you know how I finish all my pan sauces. I’m going to put a little small amount of cold butter in here.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: healthy cooking, vietnamese cooking, cooking shows

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