Sheener Beener's Notes: Totally made this my own. I oven braised this recipe instead on the stove-top as recommended. I also greatly reduced the amount of olive oil to keep it lighter, and forgot to buy parsley (oops!) Delish and it got even better as a cold leftover
Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!).