You know those chef competitions that are so popular right now (Top Chef, Master Chef, etc)? At some point or another, they are usually asked to prepare their signature dish. Id’ have to say that chicken marsala would be mine. It’s one of the first recipes that I’d ever tackled back in my newlywed days, it was even the first post I made here on the blog. This was the also the first recipe I’d ever tried from Cook’s Illustrated, which quickly became my go-to recipe source. So many good things I associate with this recipe!

Which is why I figured I’d take a new shot for you guys when I made this last week. I’ve probably made this dinner 100 times, and it still never ceases to “wow” us. It’s perfect for company too – impressive, but much of the prep work can be done beforehand, which is great for dinner parties. When browsing through the ingredients list, the sweet Marsala might throw you a bit. Who wants a sweet wine in their savory sauce, right? But trust me, the sweetness is balanced out with plenty of fresh lemon juice. I’ve tried it with dry Marsala as well, but it’s just not as flavorful – sweet definitely wins out. If you can’t find sweet Marsala, use dry but omit most of the lemon juice. Paired with a pile of fettuccine and a nice green salad, this is truly a perfect meal!

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