Days 3 and 4 of my No TV escapade have whizzed by like TV never existed, most likely due to me filling my time with things I’ve been putting off. One thing I have been meaning to do is make this recipe that’s been floating around by the fridge for about two months- chicken marsala with linguine (recipe at the end). Now some of you are thinking “moderately easy dish,” but for me, foreign territory. And because I couldn’t listen to the TV like I usually do, I turned on the pop/rock station, cranked the volume and began cooking the unknown.
I always thought of myself as someone who followed my recipes line for line, but after this one I think I was wrong. I didn’t use mushrooms, chicken cutlets, or the recommended linguine and onion measures, but hey, the world is still turning!
I gotta use this spice rack more, but it intimidates me with its many choices of flavorful herbs that can screw up my dinner.
I’ve never made a wine reduction with Marsala cooking wine, so I thought we’ll give it a go. After the fact I thought I could have just used one of the many bottles already in the house.
One word: butter!