I am making chicken marsala What is the best sherry you should use?

For Chicken Marsala, you want a dry sherry, ideally a fino or manzanilla. These types of sherry are light-bodied, dry, and slightly nutty, which complements the savory flavors of the dish without overpowering it.

Here's why:

* Dryness: Dry sherry won't add unwanted sweetness to your dish.

* Light Body: A light-bodied sherry won't overpower the delicate flavors of the chicken and mushrooms.

* Nutty Flavors: Fino and Manzanilla have a distinct nuttiness that adds complexity and depth to the sauce.

Here are some other good options for sherry in Chicken Marsala:

* Amontillado: A medium-bodied sherry with a more complex flavor profile than fino or manzanilla.

* Oloroso: A full-bodied sherry that is more intense in flavor. Use sparingly as it can easily overpower the dish.

Avoid Sweet Sherries:

* Sweet sherries like Pedro Ximénez or Moscatel are not suitable for Chicken Marsala as they will add a cloying sweetness that doesn't complement the savory flavors.

Remember: The best sherry for Chicken Marsala is a matter of personal preference. Experiment with different types and find what you enjoy best!