Published May 1, 2000.
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 chicken Marsala recipe, we preferred sweet (as opposed to dry) Marsala for its depth of flavor and smooth finish. Some lemon juice tempered the Marsala's sweetness, while a clove of garlic and a teaspoon of tomato paste rounded out the flavors.
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