My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.
Food Editor/Stylist: Paul Grimes
Father: Elmer M. Grimes, Haddonfield, NJ
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