Chicken Marsala from Dan Pelosi's book "Let's Eat"

Dan!!! You are becoming my best friend!! Hubby said that I "nailed" the cooking this week; first with your pot roast and now with this chicken dish. I just finished the last of it today, sadly.

I followed the recipe to the best of my abilities, taking a few notes along the way.

First, I was not able to find Marsala wine at my grocery store and a person working the wine aisle had no idea what I was looking for even after I pulled up "marsala wine" online. I even checked the baking aisle when a cashier offered his advice. So, I said, "skip it" knowing that hubby had some red wine at home, opened and in the refrigerator.

Secondly, I used two sets of tongs: one to handle the raw chicken and one set to remove the cooked chicken from the pan.

Thirdly, and the main take-away: you didn't say when I know if I have cooked the chicken completely. You said to "fry until the flour is golden brown, about 4 minutes per side" so I did this and took it out and placed it onto a platter. Later, I realized that we are not placing the chicken back into the skillet so I decided to take an internal temperature of the chicken. Luckily, I did this! It was raw inside! I was using a cast iron pan so that outside browned quicker than it was cooked. I made sure that all my chicken was cooked to 165 degrees F before removing it from the skillet.

Later, I was telling my son about how delicious even the breaded and cooked chicken was but to watch the temperature. He suggested that I should have flattened the chicien breasts out prior to cooking: which when glancing at the cookbook, I see that you HAD said "skinless chicken breasts, pounded thin" in the ingredients list. OOPS! My bad! Thanks Dan for not letting me down!!!

The one thing that I did not do: serve with fresh chopped basil and it would take too long to do since the chicken was delicious eaten even directly out of the skillet! This recipe is a 10/10!

It is truly tastier than this photo!!