Pretty good marsala recipe. As everyone else suggested, I browned the chicken and removed it and then sautéed 2 cups of mushrooms with one medium shallot chopped. Added 1 cup marsala (no sherry) and deglazed the pan and then added a splash of heavy cream and chicken broth before adding the chicken back in, simmered for 10 min, plated the chicken and added a mix of 1 tablespoon cornstarch with 1 tablespoon water to thicken the sauce. I served the extra sauce with angel hair pasta. The dish definitely needed more salt but luckily I had truffle salt to add to the top of the chicken and pasta which made it delish!
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Pretty good marsala recipe. As everyone else suggested, I browned the chicken and removed it...