I know there are a ton of reviews on this but just had to add my own twist to the recipe. First off I try to do as much the day before in prep as I can, it makes things much easier when I go to cook the dish. I doubled the mushrooms and sauteed them in butter/oil/salt n pepper, just till they released their juices. I also carmelized an onion. I put this away in a tupperware in the fridge. I then took my chicken breasts and thinned them so I had half chicken breasts. I then put those away. The day of, I floured the chicken breast halves as the recipe called for using more oregeno and sauteed them on one side. (I had to do it in batches) I then put the chicken back in the pot raw flour side down, and added the mushrooms and onion with their juice. I added a little more marsala, and a little more sherry to make plenty of sauce. I use a good drinking sherry, not cooking sherry. I braised for 20 minutes stirring twice. I was outstanding. I served this over fettuccine dressed with olive oil/butter/salt n pepper/parsley.
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I know there are a ton of reviews on this but just had to add my own twist to the recipe....