I really like the Natasha’s Kitchen blog … I tried making Chicken Madeira, had nearly 3 lbs of chicken breasts from WF, butcher boned them and sliced and pounded. I asked for the tendon to be removed, was not. I don’t get the hang of how to do that.
I didn’t have a green vegetable, alas and I opted not to add the mozzarella … just felt it was unnecessary.
Anyway, I made some adjustments … I sauteed mushrooms separately because I like them crispy … use Serious Eats recipe, this time minus the thyme and garlic. For some reason, my sauce didn’t thicken much, maybe I added too much chicken broth. Tasty but it was too salty. The mashed potatoes I made were under salted so it sort of evened out.
Any suggestions on another favorite recipe to try for this or Chicken Marsala?
