I made several changes. Firstly using thigh fillets instead of breast as they have a sweeter flavour, coated them in cornflour & mixed herbs then seared them in the pot. I also sauteed diced pancetta with brown onion, & poured the marsala & about a cupful of chicken stock to deglaze, then turned heat to lowe & simmered till half reduced. Finally, instead of cream & milk, I used a can of cream of chicken and mushroom soup (Campbell)to thicken the sauce & give it added body. Served it with mashed potatoes. Hubby & dinner guest loved it, went for seconds. Great!
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I made several changes. Firstly using thigh fillets instead of breast as they have a sweeter...