Chicken and Mushroom Marsala
Recipe from Gourmet, June 1995 found via Smitten Kitchen.
Mods and Thoughts
:: I used 3/4 of a large white onion and chopped it instead of slicing it.
:: I meant to chop some garlic to throw in with the onions, but I forgot so I added 1 Tbsp bottled minced garlic instead. We love garlic!
:: The recipe doesn’t indicate dry or sweet marsala wine; I used dry.
:: The mushroom sauce is really delicious. If you click on the Gourmet link above and read the recipe reviews, you’ll find that a lot of people doubled the mushroom sauce. I would definitely do that next time because the mushrooms are what make this dish taste good.
:: Be careful not to overcook the chicken like I did! Because dried out tough chicken is not a good thing. Unfortunately I am the queen of overcooking meat so next time Hubby gets to watch the chicken.
:: I am still trying to figure out what do with the mushroom sauce in the last step. The recipe calls for reducing it to 1/2 cup, but that seems like very little liquid and I would like some sauce on the chicken. Instead of reducing, we threw in about 4 teaspoons of cornstarch to thicken it but that was a bit much. Next time, we may experiment with either adding less chicken broth at the end or adding just a 1 or 2 teaspoons of cornstarch.
All in all, a great dish!
