I have recently produced two chicken marsala dishes that were
perfectly satisfactory, but my husband and I find just a bit too sweet
for our taste.

I searched recipe websites and found quite a number of chicken breast
with sauce recipes that basically called for the meat to be cubed. I
don't want to do that.

Has anyone tried (or has a recipe even!) for pounded chicken breast
(we actually call this type of treatment schnitzel) that is dredged in
a savoury rub using eg paprika, spices and some chilli) then shaken
and pan-fried quickly in oil and butter, and then set aside while a
sauce is made using some other savoury ingredients. I was thinking of
soy or oyster or hoisin sauce, rice wine vinegar, some cornstarch - or
even some adding some lime juice, sugar and fish sauce.

We find that pan-frying chicken quickly and setting aside to add back
to a sauce for a further cooking period of 3-5 minutes very good. It
is the sauces we are trying to locate.

Thanx everyone

Daisy

Carthage demands an explanation for this insolence!