Chicken Marsala is one of those dishes where you can really mix it up and do different things, add different ingredients, and it can still come out great.
This was my first time making it, so I experimented.
I added garlic powder to the flour mixture, and diced onions in with the mushrooms. I wanted the sauce to get creamy and thick, so I substituted the sherry with about a cup of chicken stock, and I also added some heavy cream to give it an added creamy look and taste. Also, I forgot to add the olive oil in with the butter, and it didn't seem to make a difference. I put it over the linguini, and it was really good. Word of advice, be generous with the spices, you can even add extra at the end.
4 users found this review helpful
Jul. 27, 2011