On 2/20/2012 1:01 PM, chet wrote:
> recently we have been having more chicken, but I am not sure on a few
> things, example, when my wifes makes Cicken Marsala, the flavor is there
> but the chicken is leather stringy like, also I make a good chicken Corn
> chowder, after the chowder is made, my wife has the chicken ready to
> throw in, she boils the chicken and I cut it up again it is tough and
> stringy testure, we are using good chicken breast ect, I am about ready
> to try cooking chiken in a crock pot, for some reason a local resturant
> has Chicken Marsala, I like my wife's flavor better, but their chicken
> can be cut with a fork SO TENDER. any tips on how to get the chicken
> tender, what are we doing wrong.
>
> Chet

Overcooking is the first thing that comes to mind if you have tough
fried chicken (especially if it is pounded as in a typical marsala recipe).

Also if you want to cook chicken in liquid you will get a better result
if you poach it and not boil it.