ImStillMags wrote:
> On Wednesday, March 19, 2014 2:40:18 PM UTC-7, chet wrote:
>> I made chicken Marsala about 5 times in the last 2 months, the first
>>
>> time was ok the second time it was delicious and the next 3 times were
>>
>> so so, the chicken was tender as always but the flavor was nowhere near
>>
>> the second time, dont know what i am doing wrong, when i made it
>>
>> yesterday I even made it about 3 hrs before supper and maybe the flavors
>>
>> would be better but a bland flavor.
>>
>> my recipe is as follows
>>
>>
>>
>> 2 lb chicken breast flattened out i then add salt& pepper to some
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>> flour, dredge the chicken both sides.
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>>
>>
>> i fry the mushrooms in olive oil and butter, when done remove from pan
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>> and add some more oil and butter to cook chicken, i lightly brown both
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>> sides, when done i add the mushroom and chicken back in the same large
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>> fry pan, i add about 2 cups of Marsala wine and cook about 5-7 minutes
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>> till the liquid thickens and serve over rice, any ideas why i cannot get
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>> my flavor back.
>>
>>
>>
>> Chet
>
> two cups of marsala is a lot. I would use half that amount and reduce it quite a bit.
> The flavor will be more rich and the alcohol will have cooked off.
>
Partially cooked off. I think there is information on this in the FAQ.

--
Jean B.