Restaurant-Worthy Chicken Marsala and Copycat Rao’s Lemon Chicken

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Hosts Julia Collin Davison and Bridget Lancaster go into the test kitchen together to uncover the secrets to Better Chicken Marsala. Next, equipment expert Adam Ried reviews Manual Citrus Juicers in the Equipment Corner. Finally, test cook Erin McMurrer shows Bridget how to make the ultimate Skillet-Roasted Chicken in Lemon Sauce at home.

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40 Comments

  3. The dish should be made with paper thin Chicken or Veal. Normally I like many of things they do but this? Pancetta is not typically used. Way many mushrooms. They took a great crowd pleasing Simple dish and made it way too complicated. Go see Lydia make it.

  21. 2 teaspoons of salt for 4 chicken breast halves? That is 10000 milligrams, 2500 milligrams per one breast (serving), the amount we shouldn't exceed in a whole day.
    Does it really need that much? And lets not forget the salt in the broth and pancetta

  22. I make chicken marsala all the time. I would never put gelatin in it, but I do make sort of a “glace de poulet” by reducing chicken stock way down and saving it in cubes to drop into sauces. I use this (or glace de viande) in my marsala sauce, which does add gelatin. And I like the sweetness, would never use dry marsala. I only use shitake mushrooms in mine, just a personal preference. I might try pre-reducing the marsala, but I am not sure why that’s better than reducing it later

  26. I prefer a sweet Marsala. And I also prefer it with a little cream. I guess the cream is a French touch. If I'm at a restaurant and I get a non-sweet version of Marsala I add a packet of sugar to it. To me its not Marsala if it doesn't have a little sweetness.

  33. This is one of the best dishes I have ever made or had! The only thing I did differently was that I used dried shiitake mushrooms instead of porcinis, I cleaned and trimmed them well, and I actually chopped and used them in the sauce after simmering them in the marsala in the first step. They were soft and rich and added a wonderful depth of flavor and texture.

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