This Chicken Marsala, which I first posted several years ago, never gets old.
With the weather turning colder this is comfort food at its best.
It is cooked in one skillet, large enough to hold the 4 chicken breasts, sauteed mushrooms, and the creamy Marsala sauce.
A side of mashed potatoes or your choice of pasta is a nice accompaniment, especially with a few spoonfuls of the sauce drizzled on top.
This time I cooked up a pot of Cavatelli, tossed it with a bit of butter, some of the sauce, and some Pecorino Romano on top.
To serve it, I like to bring it to the table in the skillet it was cooked in, garnished with some chopped fresh parsley.
Here’s the link to the recipe …
https://dinneratsheilas.com/post/188705384487/chicken-marsala