More than just a recipe! My 25 page complete guide to making chicken Marsala is an easy to understand cooking lesson for home cooks who want to take their culinary skills to new levels. The reason I wrote the Reluctant Gourmet's Chicken Marsala Perfected is because I couldn't find a chicken Marsala recipe in my dozens of cookbooks that I really liked. So I called my friend Chef Ricco, a good friend and professional chef for over 30 years.
In fact this is the same recipe his mom, who happened to be Frank Sinatra's personal cook for a number of years, taught him when he was a boy. I am both thrilled and honored he shared it with me.
What makes this recipe different?
If you are looking for a simple recipe with an ingredient list and a few instructions on how to prepare chicken Marsala, this recipe isn't for you. In my recipe, I explain every step in great detail so by the time you finish reading it, you will be completely ready to go out and make the best Marsala sauce possible.
- Why preheat your pan before starting to cook?
- Why coat the chicken cutlets with flour?
- What type of pan should you use and what size?
- What type of chicken should you use?
- What mistakes do most home cooks make when preparing this dish?
- What is the missing ingredient from most chicken Marsala Recipes?
- What is Marsala?
- What is "mounting" and how does it improve the sauce?
- What are some of the questions this recipe answers?
- How to sauté properly so the chicken doesn't burn?
- How to keep the sauce from becoming greasy?
- How to cook the mushrooms so they don't alter the taste of the sauce?
