Chicken Marsala for Two

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The secret? Use the right pan, lots of heat, sweet Marsala—and no stock.

SERVES2

WHY THIS RECIPE WORKS

When developing our chicken Marsala recipe, we discovered that the classic French method of sautéing the meat, removing it from the pan, and then building a sauce from the browned bits left in the pan proved best. For the sauce for our chic...

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