Pounded chicken cutlets are pan-fried and then smothered in a rich marsala mushroom pan sauce, with sage butter pasta and a light spinach salad on the side.
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This Tofu and Mushroom Marsala recipe from the Moosewood Restaurant Simple Suppers cookbook is unexpected. It's unexpectedly hearty, despite being completely meatless. It's unexpectedly brothy, almost like a soup. It's unexpectedly unfussy, especially for a recipe with the words "tofu" and "marsala" in the title.