Saturday, September 6, 2008
My friend over at A Taste of Home Cooking made chicken marsala recently and it looked so good I had to copy her and make it for dinner too. I looked it up online and found the basis for my recipe here at Cooking Light and I made a few very minor changes. I added sundried tomatoes and a shallot along with the mushrooms and upped the quantity of broth and marsala wine to 2/3 a cup because I had 6 chicken breasts (yay for leftovers!) I paired it with my broccoli salad and mashed potatoes which gave us a very wonderful dinner for this rainy day.