Creamy Chicken Marsala

This is my new, go-to dinner recipe. I almost always have mushrooms and chicken on hand, so making this never requires a trip to the grocery store OR much effort. One bottle of Marsala wine at my local liquor store only costs $4.99 and I've been able to make this meal four times and I still have quite a bit of it left. The sweetness of the wine goes great with the mushrooms and really helps tie the sauce together (would not recommend drinking the wine straight, though. But who am I to tell you how to live your life??)

I mainly followed this recipe I found on Youtube.

The list of ingredients and official instructions can be found here.

Helpful tips*:

1) Instead of dredging chicken on a plate of flour, put all ingredients (flour, salt, garlic powder, pepper, chicken) into a bag and shake, shake, SHAKE! It's a lot easier to handle the chicken this way and it makes for an easy clean up.

2) Add 2 tablespoons of cornstarch (or leftover flour from dredging the chicken) to the sauce while it is cooking to thicken it up.

*Served on top of spaghetti noodles.