This dish became an instant favorite at my house - flavorful and easy to make too!
You know how once in a while a certain food makes you sit up straight and say “Holy wow!”? This dish did that for me. Chicken Marsala is another Italian-American longtime favorite of mine but I never had a go-to recipe for it. That has changed, thanks to the Once Upon a Chef food blog. This one is a keeper.
As you view the photos (hover over them to read the captions) please note that I made a double batch, that's why the quantities are so large.
Also note that it's fun as hell to pound the daylights out of your chicken breasts to achieve a thin, even thickness among them. You can see I used an ordinary hammer, but a kitchen mallet or meat tenderizer would have been better. Oh well, it worked.
Also note that it's fun as hell to pound the daylights out of your chicken breasts to achieve a thin, even thickness among them. You can see I used an ordinary hammer, but a kitchen mallet or meat tenderizer would have been better. Oh well, it worked.
We ate this for dinner three nights in a row with no complaints - yum!
As you see, we served the Chicken Marsala with pesto pasta and fresh tomatoes. The leftovers paired well with potatoes and salad. Delicioso! This recipe was a big hit in my household and will most definitely be on the replay list. Find the recipe here.
Today’s pandemic cook-along song of the day comes from The Chicks (who recently dropped “Dixie” from their name). Gaslighter tells a specific story about an unhappy couple, but I feel the term applies to many circumstances during election season. Draw your own conclusions if you like, or simply hit the Play arrow and enjoy a rockin’ good tune.
To accompany dinner, please enjoy Italian jazz pianist Enrico Pieranunzi's remastered album from 1978, From Always to Now.
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