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You can imagine, then, how happy I am to see this lovely recipe for a homemade version! I doubled the batch so there would be plenty of leftovers. What kind of chicken parts did you use? Never been so excited to eat lunch at my desk…. I’ve made it several times following Deb’s use “one pot only” and it does work but I find it easier/faster to make it using a pot (actually dutch oven) for the pasta and doing the mushrooms in a saute pan. That we served it when we had friends over, leaving exactly zero leftovers. Now, to the kitchen…. I thought I’d have to make it tomorrow, but can i make this today and refrigerate it overnight? Well, I just made this and our house smells like cooking heaven :-D DELISH!! Rice goes in the rice cooker and then we either have salad or steamed/roasted vegetables. It’s very reasonably proced–like $11 or so for a bottle that will last you a year or more–and it makes really delicious Zabaglione. I use grape juice and a little red wine vinegar in meat dishes, and used it successfully in one of your mushroom recipes, I think it was a quiche. Well, I know what I’m making for dinner. I agree. Deb, Cannot imagine NOT using Marsala as I think it really gives it a great depth. I made this last night using trofie pasta. I love cooking it up as you do, then tweaking the next time if needed. . so delicious! in the meantime, i look forward to more of these types of recipes! normally, i’d say it takes me only a day or two to decide if i’m Really Sick or Just Felt Weird For Some Reason, but this year has been bizarro and i feel like i’ve spent tons of time wondering “what the hell was that?” as a person who gets sick maybe twice a year, to be sick thrice already this season, with symptoms that linger on and on (do i have allergies now? When it’s Mushroom Marsala night there is dancing in the kitchen!!! I made this last night and it was FABULOUS! I’m a minor, in a state that doesn’t allow minors to purchase cooking wine, so I substituted a mix of apple juice, vinegar, and water for the marsala. Thanks, Deb, as ever!! So delicious! :-). It did take me a lot longer than the advertised time, but that is mostly due to (a) my market not having sliced mushrooms (which I also just discovered and am now in love with) in stock and (b) me being possibly the slowest cook ever. Tastes fabulous! This stuff is delicious! Must remedy soon…, Eek, I think I must have done many things wrong here. I don’t know since when chicken started to grow on trees (why is this recipe in vegterian category?). What else could be slowing me down? My 16-month-old LOVED it and he’s a picky eater! I’d love to see what it really looks like. Uhhh.. it’s actually winter again… 2019. :) Hope you’re well :). I thought I browned the chicken, mushrooms and onions enough but I always get afraid to brown too much. I didn’t have any mozzarella, or anything to use as a substitute, so I just left it out and this was delicious anyway–such an intense mushroom flavor. Fantastic method and balance of ingredients. I’m so glad you are giving me some new ones to try! ;-). and took a break from the food to suck on ice cubes for 5 minutes. yay! anyway, this looks absolutely delicious to me. recipe from Smitten Kitchen Every Day. Love knowing its in the fridge for a go to comfort food. I think next time I cook this, I will cut the chicken into smaller portions or use chicken tenders instead. Thank you!! As it is January, and healthy is our watch word, I used red quinoa instead of the pasta and added a chopped-up head of raw broccoli in when I added the onion. The answer is yes because I just had to go back and edit the previous sentence! Will definitely be making this again! Will keep in my rotation, as well as when I’m hosting lunch/dinner get togethers. Just made this for dinner tonight. Adapted barely from Gourmet, June 1995, 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved (see Note) This has been the chicken marsala recipe in my family since my grandmother came from Calabria in 1918. Ahhh!! Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Of note, it almost didn’t make it to the freezer. Will have to try this. mushroom bolognese smitten kitchen . No reason you should be sorry for sharing such loveliness with the world! Made this yesterday– and will definitely make it again. I share your preference for pasta dishes which are just as much about the vegetables as the pasta and cheese. It was delicious the first night, better the second night and even BETTER the third night (I live alone). I’ve made this 3 times and and love it more each time. The flavors are so rich and satisfying. Totally agree on an extra ‘glug’ Of Marsala (I use dry) to finish it off and also add a bit of extra butter to meld the flavors at the end. Thanks for sending great recipes, pictures and stories our way! The chicken was a bit bland. The cookbooks I consulted were on the level of take a can of this and add a can of that. worked out great! No crunchy lid. That way you don’t lose the moisture of the protein to the sauce. It’s going to be fully warmed in the oven; no reason to bake it twice. Already sent the recipe to my sister and dad. Can’t wait to try it as written! My boys will love this! When I went to measure the pasta, I think the amount is incorrect since 22g is a handful of pasta! Great comfort food and easy to cook! One pot wonder indeed! Next time I’ll double it and add some thyme. My 4year-old twins gobbled it up. Mozzarella as I wanted to make it for myself and loved it and was faithful the... 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