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Chicken Marsala adds flair to fowl

Published Jan. 18, 2006

(ran TTS, TNS editions)

Lisa Bonelli requested a recipe for chicken Marsala. Two readers sent in responses: Alice Williamson's is more traditional, while Bette Madura shares a recipe for stuffed chicken Marsala. Both dishes are relatively easy to prepare.

Judy Bastin wanted a recipe for watermelon preserves, and Cindy Shea sent one that she found in the Ball Blue Book - Home Canning, Freezing and Dehydration. Be sure to read through the recipe completely before beginning. The rind must be prepared before it is cooked and this takes some time.

Helen Cheshire wanted a recipe for fortune cookie dough, and Cindy Shea also supplies that recipe. For: Lisa Bonelli of Palm Harbor

From: Alice Williamson of Homosassa

Recipe: Chicken MarsalaChicken Marsala1 1/2 pounds boneless chicken breast cutlets 1/2 teaspoon dried thyme leaves1 tablespoon olive oil 1/2 cup diced red onions4 ounces sliced Portobello mushrooms 1/2 cup Marsala wine 1/2 cup natural chicken broth1 .75-ounce package mushroom gravy mix Preheat saute pan on medium-high heat 2 to 3 minutes. Pound the chicken pieces thin. Sprinkle both sides with thyme. Place oil in pan. Add onions and mushrooms and cook 3 to 4 minutes. Move onions and mushrooms to outer side of pan. Place chicken, using tongs, in center of pan and cook 2 to 3 minutes on each side until browned. Stir in wine and then add the rest of the ingredients. Stir until well-blended. Reduce heat to low and simmer 6 to 8 minutes until sauce thickens. For: Lisa Bonelli of Palm Harbor

From: Bette Madura of Tarpon Springs

Recipe: Stuffed Chicken MarsalaStuffed Chicken Marsala6 chicken breasts, boneless and skinlessSalt and pepperThymeGarlic, minced6 slices prosciutto6 slices Fontina cheeseFlour for dredgingCanola oil10-ounce jar sliced mushrooms 1/2 cup Marsala wine2 cups chicken stock1 tablespoon butter1 tablespoon flour Cut pockets in each chicken breast. Season pockets with salt, pepper, thyme and garlic. Stuff one slice of prosciutto and one slice of cheese into each pocket. In a hot skillet with a small amount of oil, saute chicken until brown on both sides. Remove to a plate. Add a little more oil if needed and saute mushrooms, with liquid, on medium-high heat until brown. (Mushroom liquid will start to deglaze.) Add wine and reduce by half. Add chicken stock and put chicken back into skillet, simmering until chicken is tender. Remove chicken to platter and add flour and butter to sauce. Stir until thickened and serve over chicken. For: Judy Bastin of Largo

From: Cindy Shea of Spring Hill

Recipe: Watermelon Rind PreservesWatermelon Rind Preserves1 1/2 quarts prepared watermelon rind4 tablespoons salt3 1/2 quarts water, divided1 tablespoon ginger4 cups sugar 1/4 cup lemon juice 1/2 cup thinly sliced lemon (about 1 medium lemon) To prepare rind: Trim green peel and pink flesh from thick watermelon rind. Cut rind into 1-inch pieces and place in bowl. Dissolve salt in 2 quarts water. Pour salted water over rind and let stand 5 to 6 hours. Drain and rinse; drain again. Cover rind with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind. Cover with water and cook until fork tender. Drain.

To prepare preserves: Combine sugar, lemon juice and 1 1/2 quarts water in large sauce pot. Boil 5 minutes. Add rind and boil gently 30 minutes or until syrup thickens. Add sliced lemon, cook until melon rind is transparent. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process 20 minutes in a boiling water canner.

Yield: about 6 half-pints. For: Helen Cheshire of St. Petersburg

From: Cindy Shea of Spring Hill

Recipe: Fortune Cookie DoughFortune Cookie Dough1 2/3 cups white sugar 3/4 cup unbeaten egg whitesPinch of salt1 cup melted butter1 cup flour 1/2 teaspoon vanilla Stir sugar into unbeaten egg whites. When sugar dissolves, beat in butter, flour and vanilla until well blended. Add salt to taste.

Drop by teaspoon, well apart, on greased cookie sheet. Bake in 375-degree oven until edges curl, about 5 minutes. Place messages on cookies, fold cookies in half once, and then mold over a wooden spoon handle. On the second folding, stand cookies in muffin pan cups to cool.

This is hot, fast work. If your cookies harden before you have a chance to fold them, return them briefly to the oven to soften. If the folding is too hot to manage quickly with bare hands, wear gloves.

Makes: 60 cookies.Recipe request Judith Judy is looking for three recipes: chicken enchiladas, Key West conch chowder and conch fritters.

Pumpkin drop cake is the recipe Shirley Lloyd would like to locate.

Eugene Clark is looking for the original A&P Spanish Bar Cake recipe. If any of these recipes are in your files, please share them. You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.