The smoothness of the sauce causes it to coat the chicken pieces inadequately, and the heavy tomato presence reminds me more ...

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 ...

Pat dry to remove any excess moisture. Preheat the oven to 195°C. Place the tomato masala sauce in an 8.5 x 11.5-inch oven dish. Lay the chunks of pollock skin-side-up in the tomato masala.

Chicken Marsala is an Italian American classic. In its most basic form, it starts with thin pieces of boneless, skinless ...