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But first I’m going to put some nice fresh parsley. Aa.. it really balances the sweet flavor of the dish. Ok so that’s a couple of tablespoons of chopped Italian parsley.

I always try to use the Italian parsley, little more flavor in the curry. And there you go. About a teaspoon of cold butter just stir that in. and the heats off. That just gives that little extra shine, that little bit of extra thickness. Alright . I just spoon it over the breast that’s just for effect. That’s just you know show, you know show biz. God it smells incredible I mean marsala wine is so delicious um.. makes it just a fantastic chicken sauce. But it was the request from a viewer who couldn’t quite get their chicken marsala down. Now how we served it at Ryan’s café , piece of toasted bread, one chicken breast on top little side salad and then the best part that delicious marsala sauce. Which I’m not calling a gravy.

It just doesn’t do it justice. So spoon over a few mushrooms and at least three or four tablespoons of that nice sauce. Its just perfectly thick enough. little bits is going to soak into that bread. To tell the truth I didn’t even dress the salad. I mean the sauce is going to be my warm salad dressing here. And that’s it chicken marsala. That is just one of my all time favorites probably cause again, it was , the first dish I learned at this restaurant called Ryan’s at San Francisco. My first real chef slash suchef job. So anyway. I hope you give that a try. Its really easy. All the information will be on the site about the marsala wine, and the ingredient amounts and as always, enjoy.

In case you didn’t see the video in part 1 of this series… here it is again

Tags: camp cooking, healthy cooking, french cooking

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