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Quick Chicken Marsala

Reviewed: Jan. 26, 2012
This was very good. I'd give it five stars except that I did a few things differently. First, because we have a dairy intolerance, I made a cream of chicken/mushroom soup using coconut milk (which I did for the first time and it turned out quite well!). The soup was seasoned with fresh garlic, onion powder, pepper and paprika. I also seasoned the chicken with pepper, oregano and garlic salt, per another recipe (well, I added the garlic salt on my own). I did not use as much wine as is called for in this recipe - about 1/2 cup or so. But even so, once the soup was made, I just browned the chicken, poured wine and soup over it and simmered for 1/2 hour. I served it over rice. Very good. It was a hit with the family and I will definitely make this again.
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