Chicken Marsala
You have to trust me when I say that most of the meals that I don't post about are slightly more healthy than many of the ones I do post about.
I made this back in November. We loved it then and we loved it tonight. And I love the fact that I have everything I need in the house. Yes, I keep a half pint of cream in the refrigerator. Sometimes it goes bad before I use it, but not often. Heavy cream is usually ultra-pastuerized and stays fresh for weeks if you check the date when you buy it. It only costs about a dollar. Definitely worth having around. A bottle of Marsala lasts forever on the refrigerator door and it's good in pasta sauce too. And I always have a bag of IQF (individually quick frozen) boneless, skinless chicken breasts in freezer.
- Chicken Marsala (Fine Cooking #42, p. 90)
- Sourdough Bread with Sauteed Garlic Butter (Fine Cooking #43, p. 49)
posted by Amy @ 2/23/2005 07:40:00 PM
4 Comments:
Funny, my staples also include heavy cream and IQF chicken breasts.
I thought I made this before, but I don't see it on Pork Cracklins. If I have, it was over a year and a half ago. Your photo is lovely!
And... is that an ALL-CLAD pan in the photo???? :)
You have so many pretty serving dishes, bowls and platters. Your grandmother's, I'm guessing?
Nope! Just random stuff I've picked up. The All-Clad comment was a compliment. :)
I forgot to ask if you liked my new red bowl from the fennel pasta entry. On sale at Crate & Barrel outlet.
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