Chicken+Marsala

This week's lab will continue to focus on creating different sauces. Use the following links and information to prep your recipe for lab.
 * CHICKEN MARSALA:**

1. Write down who will complete the following jobs on your recipe. Jobs 1. Boil water and make pasta 2. Prep veggies (onion, mushroom, parsley) 3. Butterfly and cook chicken 4. Make Marsala sauce

2. When cooking it is important to know what the terms in your recipe mean. Use the food dictionary and this video for a definition of what it means to butterfly. You will also need to reduce your sauce to help thicken it before serving. **NOTE:** Be careful not to reduce it to much or it will get really greasy.

3. The water for your pasta should be placed on the back burner so that you have space to work on your chicken and sauce. Make sure to get the water started ASAP . 4. The first ingredient that will need to be prepped is the chicken. You will need to butterfly the chicken BEFORE you cook it. This is will make the chicken breast cook faster, more evenly, and tenderize the meat. Once the chicken is butterflied you will need to use a meat mallet to pound the meat flat. For this you will need a meat mallet (found in your extra equipment bin) and plastic wrap (found in the drawer next to group 4).

5. We will be using cremini mushrooms for our sauce. These will have dirt on them so you will need to clean and slice them before you start making your sauce.



6. Once your sauce is made we will be adding mascarpone cheese. This will help to add some creaminess to the marsala sauce.

7. The recipe calls for Marsala wine, since we can't use that we are using cooking wine. Cooking wines are not the best option becuase they contain high amounts of salt, but it is our only option for school. Keep this in mind when you are salting to taste. **NOTE**: You can always add more salt if needed but you can't take it away from the dish so be careful!

Compost List
The following items will need to be placed in the compost when you are finished Garlic peel Onion skin and roots Mushroom stems Parsley stems

Pan List This is a list of cooking equipment that will be used for the different parts of the recipe Stock pot to boil pasta Skillet to cook chicken and make sauce