Oh hot dayyyyyyum we have a new favorite in the house! I followed the recommendations and floured and browned my chicken breast and then kept them warm in the oven at 250 degrees, I just didn't have enough room in my pan. THEN I made the sauce... I doubled/tripled the sauce ingredients for the sauce and added in cornstarch with chicken broth to thicken it. Using REAL Marsala wine is the trick and not the cooking Marsala stuff. Lastly, instead of submerging the chicken back in the sauce I just poured the sauce over it. Served it with the Pasta e Olio (also on this site) with broccoli and it was outstanding!!!! One last note I have on it...depending on the size of your pan and your approach (such as mine) it did NOT take 30 mins to make, more like 60 since we had large chicken breasts that were pounded out and I could only do one breast at a time....just a heads up. May even try this with chicken tenders next time for quick mixing.
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Oh hot dayyyyyyum we have a new favorite in the house! I followed the recommendations and...