Cook, uncovered, until water evaporates, about 15 minutes. Stir in salt, honey and ¼ cup Marsala. Add 3 tablespoons water. As liquid evaporates, add 2 tablespoons Marsala, and continue cooking ...

Step 3: Cook the chicken. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add 1/3 of the chicken to ...

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Arrange the apricots, cut-side up in the dish. Spoon over 4 tablespoons of Marsala wine. Measure the sugar, crushed biscuits and butter into a small bowl. Rub together using your hands until the ...

Increase the heat and pour in the Marsala. Bring to the boil and let it bubble for 2 minutes. Stir in the passata, sugar, orange zest, raisins and basil. Season with salt and pepper. Reduce the ...

I am in the process of creating a family cookbook with 3 generations of family favourites and my two sons and their partners have insisted that I include this recipe which is one the family all ...

Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock ...

Heat some olive oil in a large skillet, then add the chicken tenders. Let the tenders cook about 4 to 5 minutes each side, ...