Chicken Marsala

I was feeling ambitious today and decided to try my hand at Tyler Florence's recipe for Chicken Marsala.

Unfortunately, it did not turn out looking like this:

Chicken Marsala at Don Giovani's. 

I cooked the vegetables before the chicken and this was a bad idea - they ended up being a bit too mushy.

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:-)