Marsala wine to water ratio for chicken marsala

Ron Sprafkin
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2 Comments

bigpan
bigpan January 20, 2012
I've never used water, just the Marsala and a bit of chicken broth to thin the sauce. Or, some creme fraiche or even sour cream. Water does not add to the taste.
 
SKK
SKK January 20, 2012
The recipe from Epicurious http://www.epicurious.com/recipes/food/views/Chicken-Marsala-232152 I use doesn't use water. It calls for -

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

And I have learned to use a good brand of Marsala wine. The cheap stuff makes the dish taste like perfume.




 
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