Recipes

[tawnyPa]

I have been wanting to make this for awhile, I have tons of cookbooks and not one had this recipe in it. I went online and found one from Betty Crocker. I was grocery shopping the other day and picked up a bottle of Holland House marsala wine instead of running to liquor store. There was a recipe on it as follows:

tsp butter in large pan, saute mushrooms, remove, pound chicken to thiness desired and pat in flour. In pan cook coated chicken til brown, then remove. I placed another pat of butter in pan and put 1 cup of wine and l/2 cup water in pan stirred then replaced mushrooms and chicken and added a little pepper, (didn't add salt cause the wine had sodium in it). I brought up to a boil, made some angel hair pasta sep. and then served. This was recipe on bottle.

My question is I thought the sauce should of been thicker and so did my son. It had a decent flavor like marsala but nothing like what you get out. I thought that when the sauces were put in the pan that I should of made something like a rue? Anyway, if anyone has a good recipe I would appreciate it. thanks take care tawny