Chicken and Mushrooms with Marsala Wine Sauce
Cooking Light, September 2010
It’s a chicken marsala. I like the addition of the porcini mushrooms. They always add an earthy heartiness to any dish you add them to. The shiitake, if you’re not careful the stems are tough. I would SERIOUSLY just use the caps. I wish you didn’t have to pay for the stems, too, but I feel really weird just pulling the caps off and putting them in my grocery baggie. *shrugs* No, I don’t shuck my corn at the store either…
For some reason I always serve mashed potatoes with my marsala. It only makes sense to serve it with pasta, but I always serve them with mashed potatoes.
I’m sure I’ll make this again. It was pretty easy and tasty.