Unfortunately, it did not turn out looking like this:
|Chicken Marsala at Don Giovani's.|
Not awful, mind you, and I did like the caramelization on them but I just wish I pulled them off the heat just a bit sooner.
And I did figure out why this is a dish most Italian restaurants sell...
Restaurants must sell this because on chicken breast pounded about 1/4" thin is more than enough for two portions. Good profit margin on this meal I would think.
I added in extra mushrooms and procuitto.
The flavors were ok in this dish - but it tasted different for some reason.
Then I looked at the 'Marsala wine' I thought I bought.
Shame on the Bevmo guy who handed me this when I asked for Marsala wine. Sherry and Marsala wine are not the same.
And shame on me for not actually reading the label before I bought it.
I also cut the amount of liquid in half which was a mistake - the chicken ended up being a bit dry.
Either way, my friend said she thought the sauce was delicious.
So my advice to all of you is: Read the label on bottles BEFORE you buy, actually go to the bother of calculating the scaled down measurements for a recipe and don't be afraid to try something new.
Even if this dish didn't turn out perfect it still was delicious and I can only improve from here on out:-)