The reason I gave this 4 instead of 5 stars is, I'm sure, because I did not buy high-quality Marsala wine. Here is what I did:
Flattened the chicken breasts on the cutting board underneath plastic wrap. I put the flour mixture in a jumbo Ziplock bag and alternated adding chicken pieces and a little flour. When all the pieces were done, I sealed the bag and shook it up. I then browned the chicken and set it off to the side on a plate. I added probably 1 1/2 cups wine to the pan, along with the mushrooms. I let it reduce for a minute or two, then added the chicken back in. I turned the chicken once, simmering for probably 15 minutes while I made risotto. I turned the heat down to low and added a few tablespoons of half and half and mixed it in. The chicken was wonderfully browned and so tender I cut it with a fork.
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The reason I gave this 4 instead of 5 stars is, I'm sure, because I did not buy high-quality...