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Chicken Marsala

Reviewed: Jul. 18, 2012
I've tried this recipe a few times, and because we don't have expensive marsala wine, I've modified it. I marinated the chicken breasts in marsala cooking wine and white cooking wine for about 2 hours, seasoned the breasts with some salt and pepper. This helped the flour mixture stick and give the coating a nice consistency when it browned. This also helps the sauce thicken. I used entirely marsala cooking wine (instead of the sherry), and added 1 tbs of sugar to the sauce. Next time, I will make even more sauce (maybe 1.5 the suggested amount). Marinating the meat helped bring out the flavor since the marsala at the store isn't very rich. Top with some parsley and shredded parmesan reggiano.
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