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Chicken Marsala Cooked Backwards?

kjonyou | Apr 2, 201211:24 PM

I have noticed a couple of recipes that seem to break the traditional methods of making a pan sauce and both are Italian in origin. Basically, they saute mushrooms first, then the chicken but it never gets remove to deglaze the pan. They just keep adding liquid and ingredients and simmer down.

I was just wondering, is this a standard method of how Italian chefs make a pan sauce? Isnt there less flavor since you are not deglazing the pan like they do in America, UK, or France?

Here is an example:

And this one

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