Chicken and Mushrooms with Marsala Wine Sauce

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.

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