Excellent recipe for chicken in marsala wine sauce. I did ammend the recipe slightly, according to the recommendations of other reviewers. I pounded and coated the chicken in a Ziploc bag. I then lightly pan fried the chicken until cooked (omitting the butter and using less EVOO than called for, to cut fat), then removed from pan. I proceed to brown some sliced onion via the water-method. Once browned and evaporated, I added the wine and sherry, as well as 1 fresh garlic clove (crushed by a garlic press). I simmered until it started to cook down a bit. I added (and tripled) the mushrooms and simmered until soft. I continued to simmer with the objective of reaching a reduction, but I grew impatient and just added a little slurry (cornstarch and water). Once the sauce thickened, I split the sauce into 2 portions and added a splash of heavy whipping cream to one portion (I recommend using VERY little, or it will be too rich) and simmered a bit longer. While both delicious, of the two versions I yielded, I preferred the marsala cream sauce. Excellent recipe; I will use again and again!
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Excellent recipe for chicken in marsala wine sauce. I did ammend the recipe slightly,...