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About the Recipe: How about a restaurant styled, easy-to-make special weekend dinner! The marsala wine gives the pesto flavored chicken a full-bodied sweet-but-balanced flavor as it is basted with the sauce. Chunky mushrooms add that umami flavor with their meaty texture and enhanced with light citrus flavors and floral aromas. We love to accompany this delicious dinner with cooked pappardelle, twirled with wilted fresh spinach.
Cook’s Note: I even prepared this ahead of time and just reheated it. It was still over-the-top wonderful.
To Serve: Place chicken on serving platter with mushroom onion sauce. If desired, serve with cooked egg noodles or pappardelle tossed with fresh spinach.
Serves: 2
pdf for Copy of Recipe – Italian Marsala Chicken Cutlets with Mushrooms
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