Chicken Marsala

I've been wanting to make this for a long time now, and have honestly been scared. I didn't think I'd ever have it as good as I've had in a restaurant, mostly because I am not a fan of mushrooms and didn't want to buy them when I'd just pick them out anyway.

**for proof that I am not a fan, and that I did in fact try mushrooms and make odd noises and cringe and almost spit them out, please talk to A. (the stuffing in them was really good though!)**

I asked The Girls about it (from the WC Nest board of course) and some had done this before, so I decided to Go For It. My little brother got me a Martha DVD with the chicken marsala episode some time ago, and I though I didn't watch it while making this or even the day before, I did use her recipe.

Making the chicken...one done, one in process.


Saucy Times.


It was such an easy way to make a good chicken dinner, lemme tell you. Chicken + seasonings + flour? Fry it in a big pan? Good Stuff. I used my new Paula Deen gigantic frying pan for this one. I originally asked for it for Cmas because the Hubs didn't like making things (grilled cheese) in my non-Teflon ss pans. But as he's been busting his butt in school/work, I got to it first - AFTER soaking it in a solution of water & baking soda to dissolve the protective layer. I made it with half a box of penne, and poured some of the sauce over that too.

The only thing different from the restaurants was that the sauce was not thick at all - more like a broth really. I'm attributing this to the lack of mushrooms. I'm sure I could just thicken it with flour, but I wasn't sure what that would do to the taste. As it was, it tasted spectacular. The sauce was a wonderful addition to the pasta as well, giving the plain pasta a little flavor.

Verdict: