This is a great recipe with some tweaking, I am sure it would have been great as is but here is what I did... I added mustard powder and doubled the garlic to the chicken coating. Pan fried the chicken for a few minutes each side in just a bit of olive oil. Sauteed onions and mushrooms separately so they remained crisp. I did not have any marsala so I used sherry instead...I poured generously and let the alcohol evaporate, then added vegetable stock (not a cube but of the paste variety). After it simmered for 10 minutes or so and I was sure the chicken was cooked, I whisked in a couple teaspoons of flour and 1/4 cup or so of milk. Outstanding! Perfectly thick but not too creamy. Served over penne with salad. Yum!
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This is a great recipe with some tweaking, I am sure it would have been great as is but here...