“Chicken Marsala with Red Chicory” from “Best Menus”

Kirstin: I rather liked that! The sauce was delicious, and it was supremely easy.

Tom: The sauce was yum — a bit sweet, but not too much.

Kirstin: We didn’t talk while we were eating it, which is always a good sign.

Tom: But the chicken was a bit underdone.

Kirstin: That was me. Well, maybe not. He says brown the chicken, then cook it in the pan for 10-15 minutes. I gave it 45, and it was still a bit pink in places.

Tom: They were quite large hunks of chicken. What does the recipe call for?

Kirstin: A boned chicken.

Tom: So you have to bone it into very small pieces, if they’re only cooking in a pan.

Kirstin: Eight pieces is the usual. Anyway, I’d do that one again. Just with smaller pieces of chicken.

Tom: It would be good with a boneless chicken breast.

Kirstin: It would be good on holiday, too, because it’s so easy! You could do it anywhere, in any old kitchen. Yum!

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“Chicken Marsala with Red Chicory” from “Best Menus”

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