Your New Favorite Cheesy Appetizer Hey there, Jason Griffith here! If there’s one thing I love, it’s an appetizer that looks ...

The pasta water secret makes all the difference here – reserve a cup before draining your linguine. When you whisk a splash ...

Chocolate angel food cake is a great cake choice for summer. The cake is light and goes well with ice cream, cold whipped ...

Don’t have Marsala? Use sherry, port, madeira, red wine or more broth or stock with 1 to 2 teaspoons of sugar. Gluten-free? Omit the flour, or use a gluten-free alternative.

Then DO NOT TOUCH them for 3 minutes. Stir and brown the other side. Add the garlic and sauté for 30 seconds then pour in the Marsala wine, scraping the bottom to remove the fond (browned bits).

Lower the pan’s heat to medium-low, return the chicken to the skillet, plus the accumulated juice. As the sauce returns to a low simmer, spoon the sauce over the thighs and cook until warmed ...

Also, as a bonus, since Marsala wine is fortified, it can stay in your refrigerator for months after opened. Technique Tip: Clean mushrooms with a clean, damp kitchen towel.

Craving a restaurant-worthy dinner made at home? This creamy Chicken Marsala recipe delivers tender, golden-brown chicken ...

1 tablespoon kosher salt 1 teaspoon ground black pepper 2 teaspoons garlic powder 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness 3/4 cup all-purpose flour 2 tablespoons olive ...

Add the Marsala wine, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Increase heat to medium-high and let the sauce simmer until the wine is reduced by half, about 3 minutes.