There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the slices over medium-high heat, makes for quick-cooking, golden brown, juicy chicken.We recommend serving this version of Chicken Marsala over mini penne, but any pasta shape will do.
Start this meal with a crisp and creamy Celery, Fennel, and Black Olive Salad with Parmigiano Dressing.
Think Italian with this dish. Go for a young, fruity, high-acid red wine, such as a dolcetto, a Barbera, or a Sangiovese that’s not Chianti. —Tim Gaiser
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Very tasty, although the marsala taste is muted by the cheese, which wouldn't be the case if this were chicken marsala. Nonetheless, we'll be making it again.
So good and easy! A keeper for sure. I doubled the sauce after reading the other reviews and thought afterwards that I could have tripled it. But I'm a sauce lover.
good, fast and you can edit at will; add onion and more cheese.
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