I love to cook.  Always have.  Learning a standard recipe to a classic dish and having it in your repertoire is a gift.

Now, of late I have been looking up my recipes online and have been failing.  The reason is because I am not referencing my French cookbook of old and finally realizing that you need to be very careful about the recipes you access online.  ANYONE can post a recipe online just like a YouTube vid.  Only get your recipe from someone who has a reputation to uphold...like this guy

Emeril, THE best Chicken Marsala recipe.

Here it is: http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe/index.html

Just following someone's Aunt Emily's recipe they posted to a cooking site will screw you every time.

This recipe will be tastier if you buy your Marsala wine from the liquor store but for convenience sake the Marsala wine from the supermarket is just fine.



Do yourself a favor and pick up a can of this flour.  It is great for thickening
sauces and gravies and just so convenient.  Breaking out the can of messy
flour always makes these dishes seem like such a chore.  Less cleaning up,
to boot.



Tonight I made this recipe with a can of mushrooms the BBF picked up on
his way over.  I would never dream of using canned vegetables.  Too much
French blood in my veins.  Surprisingly, the dish came out alright.  Oh, and
another thing...you can if you want to 'kick it up a notch' follow Lagasse's
essence but you don't need to go so crazy.  Besides, the 'essence' contains
crack and meth.  Well, according to Mario Cantone, it does.

http://www.comedycentral.com/videos/index.jhtml?videoId=41612&title=mario-cantone-cooking-shows