For perfect Italian-American chicken Marsala, we look to some non-traditional ingredients.
Lightly dredging the chicken in flour helps it brown quickly, prevents it from overcooking, and also gives it a silky, velvety texture.Soy sauce rounds out the savory flavor of the sauce and underscores the mushrooms perfectly.
apply here. Master those rules, and chicken Marsala will quickly become one of those weeknight staples you can whip up in no time.A good pan sauce is built on a solid foundation, and that foundation is called the fond, which is a French word that describes the browned bits that form on the bottom of a pan after searing meats and vegetables. Once the fond is scraped up and whisked into the pan sauce, it'll take on a deeper, more complex flavor.
The good news is that right after browning the chicken and removing it from the pan, it's time to brown the mushrooms, which offers ample opportunity to build up a fond. Mushrooms, it's important to remember, do not brown quickly: They're loaded with moisture and have to dump it first before any real browning can begin.
If you use store-bought stock at home, you can open up a packet or two of unflavored gelatin and sprinkle it on top of the stock and Marsala; after a few minutes it will bloom, absorbing the liquid. Once heated, it will melt into the sauce, thickening it. Even if you use homemade stock, it can still be a good idea to add some gelatin, since the Marsala doesn't have any of its own and it makes up a good portion of the liquid added to the pan.
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