To Jillia and anyone else wondering "why brown it if you're going to drown it", the answer is simple, and to an experienced cook, should be obvious; for the flavor! Especially if you're adding garlic & onion. The flour & butter will also combine and help give your sauce some body. I suggest after browning the chicken, remove it from the pan, saute your onion and/or garlic and any herbs till they begin to brown, then deglaze the pan with the marsala, scraping up any brown bits in the bottom of the pan. This is where all the flavor is! THEN you want to add the chicken, mushroons etc. Just for the record, I am not the same Lisa as the author of this recipe. Seems a little bland as written, I'll be adding garlic onion and thyme to my version ;) Enjoy
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To Jillia and anyone else wondering "why brown it if you're going to drown it", the answer is...