An excellent authentic Marsala. To add complexity to the flavor, and easily bring this up to restaurant quality, consider the following modifications, MERWIN MARSALA 1.1:
1) Only use 3/4 pound chicken with the ingredients specified, reducing the serving size to three or so.
2) Substitute 1 tsp. "Gravy Master" for "meat extract" - I can only assume that's what Merwin meant. At any rate, it works wonderfully and adds a rich color and flavor to the sauce.
3) Substitute 2 tbsp. each of both butter and margarine instead of 4 tbsp. butter, since margarine burns less easily.
4) Start with 1/2 tsp. black pepper, no extra salt, and the oregano reduced to 1 tsp., and work from there. Also, consider adding 1/2 tsp. sweet Hungarian paprika to the other dry spices.
5) Add one large clove of finely chopped garlic and one large shallot to the butter in step (1) first, allowing them to cook a little before adding the chicken. Sprinkle approximately 1/2 the dry spice on the chicken *before* cooking, and save the rest to add to the sauce later, as originally specified.
6) Although I originally used 1/2 cup of Marsala wine as specified, I will probably increase this to 3/4 cup next time. Use some corn starch to thicken the sauce at the end of step (3) if you like your sauce thicker - I used 1 tsp. mixed with 1 oz. cold water. Let the chicken sit in the sauce for a few minutes on low heat at the end.
7) Optional: "Baby Bella" mushrooms instead of white mushrooms.
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