This recipe was made for the first time a few years ago when a craving for Chicken Marsala met the ingredients on hand one weeknight. I liked it so much, I made it again just a few nights later. I’ve made this chicken numerous times now over the past two or three years and the whole family consistently gives this recipe two thumbs up. I like to serve the chicken with Rosemary Roasted Potatoes and Caramelized Brussels Sprouts or Roasted Asparagus.
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