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.
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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
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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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