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
Can I cook this in advance and just heat on serving
I love this recipe! I've been making it since it first appeared in a 2004 issue about easy weeknight chicken dishes. When I was a student I used to buy blue cheese crumbles and it was delicious. Even better now that I buy nicer gorgonzola. Comes together in less than 30min and really flavorful.
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