Chicken Marsala for Two

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

SERVES 2

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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