I've been slowly teaching myself how to cook different sauces, to try and come up with more variety in my cooking. I make a pretty mean alfredo, and while I have made a marsala cream sauce before, I've never made a true marsala before.
I took my first crack at it tonight, and like my major complaint with it in many restaurants, it came out watery. I didn't exactly follow any recipe--it always seems to work better when I look at the ingredients and instructions, and manage quantities as my eye, nose, and taste tell me--but I did kind of stick with the basics that I've seen. I started by browning the chicken (spiced up and rolled in flour) in butter, setting it aside, and reducing about a half a cup of marsala wine by half, along with some more butter. I dumped in a cup of chicken stock and brought it back to a boil. I then reduced the heat, tossed in some mushrooms and fresh garlic, and finished with the chicken and some more butter.
Well, it tasted great, but it was more like soup broth. From what I gather, the butter is supposed to be the thickening agent, but I have found that that didn't really work with the alfredo sauce, either. Cheese is what I used there--fresh grated romano and parmesan--but that is just going to completely overpower the delicate marsala.
I keep thinking that maybe I need more flower up front on the chicken, and a touch in the sauce at the same time. I know it will thicken it up, but I am afraid of turning it into a chunky gravy.
So, is anyone happy with the way this dish comes out for them? For what its worth, the chicken came out GREAT. Sitting in the sauce on low heat for about seven minutes made it come out incredibly tender. I just need the sauce to actually cling to the noodles.
Next, I think I am finally going to tackle a marenera sauce. I've always been intimidated by the idea for some reason, but I just caught Emeril making one while flipping through the channels, and he made it look so ridiculously easy.
A little more flour on the chicken would be a good start and then being sure to deglaze the pan to incorporate all the tasty frond would be the next step.
You might want to consider reducing the marsala more than half as well. You're only going to concentrate flavors and flash off water so I wouldn't be afraid to reduce it until it will nearly coat the back of a spoon. Then add the butter and chicken stock. I would even consider reducing the amount of chicken stock to keep the dish from getting too watery.