Tyler Florence’s Chicken Marsala

Recipe here. Made with chicken tenderloins (which, in my opinion, hold up better to reheating than chicken breasts). No prosciutto because I didn’t have any, and no parsley because I don’t really like it. The marsala I used was sweet marsala and added a nice flavor to the sauce, although dry marsala may have been more appropriate for a savory dish. Possibly due to the lack of prosciutto, the sauce did not thicken up as much as I would have expected, so I would recommend adding a bit of flour or cornstarch if you’re skipping out on the fat. Sadly the marsala flavor was pretty weak in the leftovers, so this is definitely a dish best eaten fresh.

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