Chicken Marsala

As I mentioned yesterday, I made chicken marsala for my boyfriend's birthday dinner. I knew it was a dish he liked, but I had never made it before, so the pressure was definitely on. I turned to Epicurious, where I always search first for recipes, and found quite a few for chicken marsala. After being assured by the reviews that this one was amazing, I went with it.

I heated and reduced the broth then set to work sauteeing the mushrooms, sage, and shallots. I had my chicken all floured and ready to go, and once I removed the mushrooms from the heat, I quickly cooked up the thin chicken breasts and transferred them to the oven to keep them warm.

To the empty pan, I added marsala and then stirred in the mushrooms mixture, cream, and broth. The whole thing simmered and thickened while I made angel hair to serve with it. Just when the sauce is nearly done, the recipe has you add lemon and a little more wine and sage. I love sage. The more the better! I emptied the pan of thick, fragrant sauce and earthy mushrooms over the warm chicken.
And dinner was served. I thought it was wonderful, and I'm not holding back even though that was the first time I made it. I enjoyed every bite, and I'll definitely make it again. I know my boyfriend enjoyed it as well, but I'm not sure it beat the chicken marsala he's used to (but at least he didn't say it didn't).
And with this cake for dessert, I rate it as one of the best dinners we've had.