With hazy notions drawn from previous versions of chicken marsala I have made, I decided to completely wing it (!) with some chicken tenders last Sunday night. Sautéed mushrooms, boosted with garlic and shallots, plus a dry white wine, served as the main feature. Roasted asparagus spears enhanced with ever-faithful special Shenandoah County seasonings, plus Rice-a-Roni, and it was a plateful of goodness. The skillet also made a pretty picture, I must say:
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