Signature: Chicken Marsala

Every serious cook has a dish that they can cook without thinking or effort. It’s the meal that you want to define you, and one that continually delights everyone for whom you cook. In my case, it’s chicken marsala.

Occasionally, I experiment with the recipe. I’ve gone with mustard and marscapone. I’ve tried grilling the chicken. The former is nice, but really rich. The latter…not as much. The sauce needs to pick up the brown bits on the bottom of the pan for optimal flavor. You want things to meld together so it tastes like it was cooked together and not just a sauce you poured over the top. Harmony is a beautiful thing and you don’t achieve it when you cook the meat and sauce separately (Think about serving a roast beef with fresh-from-the-packet McCormick’s Beef Gravy.).