Is it impossible to make an easy gourmet dinner in a flash during the weekday? Not with this recipe!!! Wow! That is all I have to say. Again, I am a purist and usually do the recipes as they are written the first time around. The recipe was definitely very good as is and deserves all the stars. If and only if you decide to “augment” it, here are my suggestions:
1- Lightly dredge the chicken in flour before sautéing it. It gives it a little crust which I like.
2- Remove the chicken from the skillet and reserve in a plate before step #2, and only put back the chicken after adding the cream in step #3. This will ensure that the chicken is still tender.
3- Triple the sauce (i.e. 1 cup of Marsala and 1 cup of cream)!!! It is the best attribute of the recipe! Since there will already be a lot of cream, you don’t need the milk. I just omit it now.
4- Make sure you take the time to cook down the Marsala wine, which is why it should be boiled for 2 to 4 minutes as per step #3. Marsala is a nice fortified wine but can be a little overpowering for kids and people that don’t especially appreciate alcohol.
That being said, I’ve served this over pasta, rice, and mashed vegetables and I’ve only had rave reviews.
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Is it impossible to make an easy gourmet dinner in a flash during the weekday? Not with this...