Staying with the theme, new camera. It's chicken Marsala!!!!
Line a full sheet pan with Foil.
A nice coating of spray grease.
Saute' a mix of white and crimini mushrooms in butter ( irish butter is the best )
Set the oven to 450 F and put the chicken, skin side down, in the oven for 30 min. Turn and continue cooking for an additional 30 min until the skin is crispy. Meanwhile, back at the stove top......
After the mushrooms have cooked, ( ( they loose most of their moisture and start to brown ) add chicken (4 cups to start ) stock and reduce by half so you end up with 2 cups of stock and mushrooms. Reduce the temp to a simmer and add 3/4 cup sweet marsala wine and reduce back to 2 cups. and add 1/4 cup of cream. Thicken with a teaspoon of corn starch slurry at a time, until it is the desired thickness. TASTE IT. It should be slightly sweet, and a little salty very rich tasting.
Serve with mashed and something green
Another satisfied customer.
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