So I have made a lot of pan sauces, as most of you know, you start by browning the protein like chicken, remove it from the pan, deglaze and reduce, finish with butter.
However, I have a recipe from an Italian website that is no longer around that reversed that method. The Chef in the video was making Chicken Marsala but did it sort of reverse order. He started by bowing the mushroom, removed them, then cooked the chicken in a lot of butter, drained that off, then added everything back in and only then did he add the Marsala wine and reduce.
Since he was an actual Chef based in Italy on a cooking channel no less, I am thinking he did this for a reason. Maybe for a more pronounced Marsala flavor? I kind of like the idea, what do you guys think, is this a cooking method you have ever heard of this before?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...