Let me start by saying that I wasn’t really looking forward to pan-fried week on 52weeksofcooking. I don’t pan-fry very much, mostly because I really don’t like the taste of most oils. I had some marsala wine leftover from making a tiramisu (should I do a post on that sometime? Anyone interested?) and since the first step in chicken marsala is to pan-fry the chicken breasts, I figured I could give it a shot. I used this recipe by Emeril Lagasse.
The good thing about this recipe taste-wise is that there is no call for vegetable oil or canola oil or any of the other oils that I find gross. Just olive oil and butter. I made my own chicken stock (or chicken broth, as I didn’t put any vegetables in it) which I recommend doing whenever possible.
This recipe turned out rather well, all things considered. I would recommend upping the amount of spice in the flour dredge, as I thought the chicken was a bit bland. The flavor of the marsala and chicken stock sauce was fantastic!
I would give this recipe a 4/5 for taste and a 2.5/5 for difficulty level.
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