Chicken marsala

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This was one of the richer dinners of the week. It’s Chicken Marsala from the Cook’s Illustrated The New Best Recipe cookbook.

The chicken is cooked by itself in such an interesting way — dredged in flour, browned in a skillet and then it goes on a plate in the oven at 200F while you make the mushroom and marsala wine sauce. The chicken ends up very moist and delicious.

We did make the mistake again of picking roasted red potatoes as a side dish, which is not at all compatible with a 200-degree oven. Next time, stove-top sides!

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