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How to make chicken marsalas recipe

How to Make Chicken Marsalas Recipe 3.7 from 3 reviews Chicken Maras Almond Butter Recipe: 1 cup almond milk (use 1 cup to make 1 cup) 3 tablespoons butter (use 2 tablespoons for 1 cup of chicken) 1/2 cup chopped cashews (use 4 ounces for 1 1/4 cups of chicken broth) 1 1 1 /2 tablespoons sugar 1/3 cup unsweetened coconut flakes (or to taste) 1 tablespoon cornstarch (or more to taste), to taste Directions: Combine all ingredients except the cornstech in a small bowl and set aside.

In a small saucepan, heat almond milk over medium heat until boiling.

Remove from heat and whisk in butter.

Whisk until smooth and fluffy.

Add cashews and sugar and whisk until blended.

Slowly pour the almond milk mixture into the chicken broth.

Pour into the saucepan and cook over low heat, whisking constantly, until the mixture thickens and thickens, about 1 hour.

Remove chicken from the sauce and transfer to a plate.

Refrigerate overnight.

In the morning, remove chicken from maras and pat dry with paper towels.

(If using a blender, wait until it has reduced and you can feel the butter in the bowl.)

In a bowl, whisk together cornstich, coconut flakes, and cornstix.

(This is optional but adds richness and makes it easier to mix.)

Pour into a serving dish and top with almonds and almonds and walnuts.

Serve with coconut milk and a drizzle of sweetener to taste.

Recipe Notes *For a more nutty flavor, use almond milk and coconut flakes in place of the coconut flakes.

*If you have more than 1 cup maras, you can add the remaining maras to the chicken.

You can also make chicken broth and use it as a marasalette.

Recipe by Melissa Gorman