Jane's Backyard Chickens: Recipes
Chicken Prawn Marsala
Ella says Chicken Marsala is really all about the sauce so why not try it with prawns?
Pick up some really nice large prawns. 16 3" to 4" prawns will feed four nicely.
Peel and clean the prawns and dredge in flour seasoned with salt and pepper.
Fry these in about 2 tablespoons of oil until done and crispy, remove and drain on paper towel and keep warm.
Add 1 more tablespoon of oil to the pan and add 3 ounces of pancetta (chopped fine) and 8 ounces of
button mushrooms sliced thin and three minced cloves of garlic. Cook until pancetta is crisp and mushrooms
Add 1 teaspoon of tomato paste and 1 1/2 cups of sweet Marsala and scrape up all browned bits from pan. Cook about 8 minutes until it is slightly reduced and syrupy.
Add 1 1/2 tablespoons of lemon juice.
Turn heat to low and whisk in 3 tablespoons of unsalted butter one piece at a time.
Place Prawns on plate and spoon sauce over them. Serve with pasta or risotto.