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Reviewed for Aus/NZ Forum Recipe Swap Jan 2012. This was a nice dish and the flavour was good. Not quite sure what happened...but the cream seemed to seperate a little...but still tasted great in the sauce. Served with some baked baby taters and a cob of fresh corn. Photo also to be posted
You use the DRY Marsala for this recipe NOT the SWEET Marsala wine. Excellent flavor and one of the best chicken recipes we have had in a long time!
There is a sweet Marsala wine and a dry Marsala wine. For these types of recipes you use the DRY Marsala wine! This is an outstanding recipe that I will make many times over, and especially when I want something easy yet elegant to WOW my guests!
This was my first time using marsala wine (after visiting 4 liquor stores before finding some) and I assume this is what attributed to the sweetness of the recipe - which was a little too sweet for us - that said I would halve the marsala and use the juice of a whole lemon to bring the tartness through. I had 5 boneless, skinless chicken breasts with a total weight of 770g, so thinking that they may be on the small side I only allowed 4 minutes per side and when I went to put them back in the sauce (which I may add for 4 of us there was heaps, have about a 1 cup left over, which I plan of blitzing and adding some more cooked vegetables to and serving to the DM as soup - she loved the sauce), therefore the breasts took a full 10 to 12 minutes to finish cooking through but were still tender and moist. Served with mashed potato and steamed vegetables. Thank you The Flying Chef, made for Edition 8 - Make My Recipe.
We enjoyed this thanks Natalie. I don't like flour thickened sauces, so as it was just for 2, I used 1/2 a cup of water, a teaspoon of chicken stock powder and let the sauce reduce until it was a nice consistency. I liked the lemon in there to cut the sweetness of the marsala and really enjoyed the basil. It was like a trip back to a 70's dinner party and just great on a cold winter's night.