|
Chicken Marsala
I used canned mushrooms, drained them and also put in some chopped onion done in a food processor. Also, DO NOT use, as others have pointed out, "cooking wine" as it is way too salty. I used more Marsala wine as told in Culinary school, and it made a big difference. I also used boneless chicken breasts and cut them in half myself, then pounded them with a meat mallet. Season the chicken breasts too, gave a nice flavor, with salt, pepper, garlic salt and onion salt combined. A very easy and good recipie.
1 user found this review helpful
|
Reviewed On:
Nov. 12, 2012
|
