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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?