Made this chicken with gorgonzola & marsala

[melissa-dallas]

I made it with well-browned thighs and extra mushrooms rather that the boneless breasts. I could drink the sauce. As a matter of fact, next time I'm not even going to pretend I care about the chicken in it and am going to figure out a way to adapt this to a creamy chicken soup so I can have BOWLS of it.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24897

 

[elenor]

Sounds wonderful. I'm going to try it next week. This just may have to go into T&T

if enough of us like it.

 

[deb-in-mi]

Does sound wonderful! Am I the only one that makes marsala chicken with sweet marsala?

 

[melissa-dallas]

I don't. I also don't think I'd like the sweet with the cheese, but I never tried it that way

 

[elenor]

Excuse my ignorance. I thought there was only the sweet. So should I get the the unsweetened?

Does sound like it would go better with the cheese.

 

[melissa-dallas]

There's dry and sweet-kinda like champagne. The dry is nutty-kind of like dry sherry.

 

[orchid]

It's #59 in T&T. It's such a great recipe and I make it often. Thanks Brooksie!

 

[deb-in-mi]

I've used the sweet with chicken covered in mozzarella and it was great!