Thursday's threesome at the supper table turned out to be thoroughly thrilled that my kitchen experimentation played out: we had bowls of creamy chicken-and-pasta goodness based on a recipe for chicken with mushroom sauce that I'd been saving for quite a while. I prepped the chicken so it was lightly pan-fried with seasoning, and I sautéed the cremini mushrooms first in butter and then in marsala. It occurred to me that this could all be pretty decent over linguine so that was how it all came together. We might even want to have this again sometime.
Majorly adapted from "Chicken with Mushroom Sauce," by Dawn Perry. From RealSimple.com. [Published April 2012]
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