Kosher 6

Chicken Marsala

Arinoam | Nov 2, 201108:47 AM

My family loves this dish so I must make it for virtually every other Shabbos. When I make it to eat right after cooking, I can preserve the "grilled" consistency of the chicken breast, by spicing, coating with a little flour, browning and then finishing for a few minutes in the sauce. However when Shabbos starts early, it sits in the sauce on the blech for hours Friday nite such that when you eat it, it has the consistency of boiled chicken. Any ideas?

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