Chicken Marsala

25 years ago my go to special occasion restaurant was called the Bavarian Cellar. They had German and Italian cuisine. 90% of the time I had the chicken marsala. This recipe is close to being that good. I did of course put my spin on it. I cut up the chicken instead of using cutlets. I add a sprig of rosemary when the liquid is reducing and in the very end I add a little heavy cream. https://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe-1951778

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s