One of my favourite ways of using chicken breasts is to use them with a Marsala & Mushroom sauce. The problem is the two people I cook for don't like mushrooms. Well they like the flavour but not the texture so when I use mushrooms in a recipe I chop them very finely and they are fine with that.
So my question is: If I chop them fine, saute and leave them in the sauce will there be more flavour than if I sliced and sauteed, then strained the sauce before serving?
Thank you in advance!