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Chicken Marsala Florentine

Reviewed: Jul. 28, 2009
Tasted great..I did change it. I boiled half a box of whole wheat penne, cooked it, drained, and drizzled olive oil and parmesean cheese. I used this as a serving base to the dish, with the chicken and sauce poured on top. Excellent. Also..I placed the chicken back into the sauce mixture and cooked it all together for 5 minutes at the end. This made the chicken taste fabulous. I used frozen chicken tenderloin strips and did not defrost or pound them. Just coated in flour and proceeded as usual with the recipe. I used half the butter and it still turned out great.
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